Bread in an Afternoon
Bread in an Afternoon

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, bread in an afternoon. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Hope you are staying warm this COLD Friday! The best cure is freshly baked bread, and it is super easy when making what I call, "Lazy Bread", "Lazy Man's. Fresh-baked bread is a special treat, a delicious treasure of a home-cooked meal.

Bread in an Afternoon is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Bread in an Afternoon is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have bread in an afternoon using 7 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Bread in an Afternoon:
  1. Prepare 1/2 Tbsp instant dry yeast
  2. Prepare 1/2 tsp sugar
  3. Take 1/2 c 110°F (90°C?) water, filtered
  4. Take 3 c bread flour, AP is fine
  5. Get 1/2 tsp salt, kosher isn't necessary
  6. Get 1 c room temp water, filtered
  7. Make ready 1-2 Tbs coconut or sesame oil if bread is to be stored

The Duchess would become hungry around four The Duchess asked that a tray of tea, bread and butter (some time earlier, the Earl of Sandwich had had the idea of putting a filling between two slices. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been a prominent food in large parts of the world. If this is a morning snack, keep it in a tight-sealing container and secure it in a pocket in your gym or work bag.

Instructions to make Bread in an Afternoon:
  1. In a small bowl, mix yeast, sugar and warm water until yeast and sugar dissolve. Make sure water isn't above 115°F (95°C). Cover with a pot lid or dish towel for 5 mins to proof. If it doesn't foam in that time, start over with fresh yeast.
  2. In a large bowl mix flour and salt. Stir well with a sturdy spatula. Set oven to warm and a 3 qt. pot of tap water to boil (this is my secret weapon to a good, quick rise). Fill it to about an inch from the top and bring it to boil then turn it off.
  3. Place the pot of steaming water, w/out the lid!, in the oven, and close it back up, while it's still warming. Add the proofed yeast to the flour and mix it in well. Then begin adding the room temp water in 1/4 c portions. Add the oil as well, if you're choosing to. Use the spatula throughout or you'll have a mess ON your hands!
  4. Once your dough and water are thoroughly mixed, you can either oil a crock pot liner or another 3 qt pot, or add a bit more oil to the bowl, just on the sides, so the dough ball is covered and you can roll it around with your hands finally. You'll find you can. And whatever you do, DON'T use butter! You'll find it'll make things stickier because of the milk solids in it. Stick to an oil of your choosing.
  5. Roll the ball of dough a bit, just enough to coat it with oil and to stretch the surface to form a skin on top, tucking it underneath, like a dumpling. Place it back in the bowl and place a piece of OILED parchment, oiled side down, on top of the bowl, and the bowl in the oven. Turn OFF the oven as soon as the bowl is in. If you have a light, turn it on. Place the pot of water in front of it.
  6. Set a timer for 1 hour. After which your ball of dough SHOULD be doubled. If it hasn't, put it back in for another half an hour. Set your timer. If your pot of water has cooled, boil a 1 qt of water on the stove and just switch the pots.
  7. Assuming your ball DID double, use the spatula to punch down the dough. Pour out the water from the 3 qt saucepan and oil it lightly. Place the oiled parchment you used, this time oiled side UP. Don't worry if it doesn't cover the sides all the way.
  8. Add some oil to the sides and roll the ball of dough as before. Taking a CLEAN pr of kitchen shears, dip them in oil first, shaking off the excess, and use them to make cross cuts on top. Place it into the LINED 3 qt saucepan and boil water in a smaller saucepan.
  9. Place the dough pan in the back of the oven, the water in front so it's easy to get out. Turn oven off (leave the light on if you have one), set timer for 30 mins.
  10. WITHOUT taking the dough out of the oven, raise the oven temp to 450°F (280°C) and bake for 20 minutes. When the timer goes off: First remove the pot of water, then take out the dough and brush or spray with water for a crunchy crust. Rub with oil or butter for a soft one. You can sprinkle salt or seeds at this point. Put the loaf back in and…
  11. Bake for another 15 minutes and check the temp with an instant read thermometer. From the side into the center, it should read at least 200°F (95°C but I'm NOT sure if these Celsius temps are correct, so check them, PLEASE!). If it isn't, give it another 10 minutes, then check again, until it reaches the right temp.
  12. I have learned that baking my loaves for the first half with the pot lid off, then the 2nd half without a lid, gives me perfect temp EVERY time, but not perfect color. My oven is pretty tiny though and I can't put it on a tray that 2nd half. If anyone tries it, please comment!
  13. These aren't instructions just options: you can modify this recipe to your heart's delight! Cut up apricots, dried cranberries, olives, 1 1/2 Tbs of dried rosemary, 2 Tbs of good, virgin olive oil; 1/4 cup CUBED pecorino Romano, or a REALLY good Parmesan! Added with some roasted garlic, maybe 1 - 1 1/2 Tbs of it. Just no more than 1/4 cup of dried addition, right? And bon apetit!!

For an afternoon boost, prep it Turn a classic summer quick bread into oatmeal with this recipe. Adding shredded zucchini and chia seeds to the simmering oatmeal pumps up the nutritional. This is not generally a formal meal. You may sit anywhere you like and have a cup on your knee and eat thin buttered bread, pastries and. In cities there are a lot of sandwich bars, where office workers can choose the kind of bread they want — brown, white, or a roll — and then all sorts of salad There is nothing like an English party, at home or in the open air.

So that is going to wrap this up for this special food bread in an afternoon recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!