Nogluten Recipes

Baking Bread Straight From Liquid Bread Starter - Simple And Basic Rolls Recipe

Baking Bread Straight from Liquid Bread Starter - Simple and Basic Rolls Recipe
Posted at :
Posted by :
Print Recipe

Prepare the ingredients before making Baking Bread Straight from Liquid Bread Starter - Simple and Basic Rolls in your home. Then, follow these steps below to serve Baking Bread Straight from Liquid Bread Starter - Simple and Basic Rolls for your family or friends.

Ingredients: Baking Bread Straight from Liquid Bread Starter - Simple and Basic Rolls

  • 160 grams Bread (strong) flour
  • 1 tbsp Sugar
  • 1 tsp Skim milk powder
  • 50 grams Raisin liquid bread starter
  • 65 grams Lukewarm water
  • 1/4 tsp Salt
  • 10 grams Unsalted butter

How to Make Baking Bread Straight from Liquid Bread Starter - Simple and Basic Rolls

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make Baking Bread Straight from Liquid Bread Starter - Simple and Basic Rolls in your home by yourself.

    Step 1
  • Combine all of the ingredients in a bowl except for the unsalted butter, bring it together into a ball and place it on a work surface to knead.
  • Step 2
  • Knead the butter into the dough. Press the dough down on the work surface and knead it for 5 minutes in a motion resembling washing with a wash board.
  • Step 3
  • Once the dough comes together, knead by pressing and pulling it in a "V" along your work surface while putting your weight into it.
  • Step 4
  • Seal the underside once the surface is no longer rough and the ingredients have combined evenly, and smooth out the surface. Place in a bowl and cover with plastic wrap.
  • Step 5
  • The first proofing is complete once it has doubled in size. (For those concerned about drying out the dough, place it into a plastic bag or Styrofoam container with a cup of lukewarm water and let it rise.)
  • Step 6
  • Divide into 6 equal portions with a scraper. Gently stretch out the dough to release the air, then roll each portion into a ball. Sprinkle with a bit of flour if they stick to your hands. Flip the bowl that you used for the proofing over top of the dough to prevent it from drying out, and let it rise for 20 minutes.
  • Step 7
  • Gently release more gas from the dough and roll them back into a round ball. Arrange them with the seams down on a baking tray lined with parchment paper.
  • Step 8
  • Place the whole pan into a large plastic bag along with a cup of lukewarm water to prevent it from drying out, and let it rise for the second time.
  • Step 9
  • The second proofing is done once they double in size.
  • Step 10
  • Bake in an oven preheated to 190°C for 14 minutes. (Adjust the heat according to your oven. They will bake more evenly on a round pan.
  • Step 11
  • They're done!
  • Step 12
  • They taste good as is, but you can also cut them in half and eat them with condensed milk cream.
  • Step 13
  • Or, as hamburger buns.
  • Step 14
  • I eat them with roast beef.
  • Step 15
  • Or bake them with an anko (sweet adzuki bean paste) filling.
  • Step 16
  • Layer the top with cookie dough for a "melon" bread.
  • Step 17
  • Or, without dividing up the dough, roll it into a flat square, spread on some cream cheese, roll it up into a log, then cut it into 6 pieces and bake.
  • Step 18
  • Knead in a few more grams of water, then add dried blueberries right before you complete the kneading, then let it rise. The berries will be nice and plump when you take that first bite.
  • Step 19
  • Here it is with a sweet peanut cream filling and topped with almonds. I baked it as a danish-type roll.
  • Step 20
  • Here they are baked topped with wieners, leftover curry, and melting cheese. Since the dough is not too sweet, it goes well with savory toppings.
  • Step 21
  • Here it is after cutting the dough in half and baking them in miniature pound cake molds with a sugared or buttered top. Right before baking, slash the tops with one shallow cut along the top, then arrange finely diced pats of butter along the top.
Baking Bread Straight from Liquid Bread Starter - Simple and Basic Rolls Reviews

Add your opinion about Baking Bread Straight from Liquid Bread Starter - Simple and Basic Rolls Recipe above or tell your story when cooking Baking Bread Straight from Liquid Bread Starter - Simple and Basic Rolls in your home.

Recipe Related to Baking Bread Straight from Liquid Bread Starter - Simple and Basic Rolls
Low Carb enchilada pie Low Carb enchilada pie
Posted at : December 27, 2016, 9:34 pm
Posted by : Ashley
Cooking Time : 20 minutes
Serving : 8
"T.A.B.L.E." Sandwich "T.A.B.L.E." Sandwich
Posted at : December 27, 2016, 3:07 pm
Posted by : Celeste
Cooking Time : 15 minutes
Serving : 1
Spicy Beef Chili Spicy Beef Chili
Posted at : December 27, 2016, 7:37 pm
Posted by : LaTrā Guerra
Cooking Time : 1 minutes
Serving : 5
Broccoli soup Broccoli soup
Posted at : December 27, 2016, 4:15 pm
Posted by : Goldfinger
Cooking Time : 10 minutes
Serving : 2
Sweet Chicken and Onion Kale Sweet Chicken and Onion Kale
Posted at : December 27, 2016, 8:33 pm
Posted by : Maureen
Cooking Time : 90 minutes
Serving : 4

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z