of water to bottom of double boiler; cover and steam over medium-low heat for 1-1/2 hours. So long as the bread doesn't show signs of mold, it's fine to reheat and soften the load. Prep. and create a glossy crust. 2 hrs 30 mins . . 30 mins. Carefully remove wrap. Steam is the Key to Baking the Perfect Loaf of Bread in a Dutch Oven To bake the perfect loaf of rustic, artisan-style bread, bakers need to create a hot, steam-filled environment for the first 10 to 20 minutes of baking. The heat transforms the moisture in the dough to steam, causing the bread to rise. Wet a clean dish towel with water and squeeze out the excess. Crust the bread up with steam. There's lots of ways of making bread and butter pudding. Stir in raisins and crumbs. Let rise until double until loaf is 1" above pan approximately 4-7 hours . Steaming is really only useful during the first 5-10 minutes of baking while the yeast is still active and the internal structure hasn’t set. This bread makes great sandwiches - we've done soy butter, all kinds of lunchmeats, pulled pork, beans, etc - they're all fantastic! The key is to steam it in the microwave. I also really love it toasted - put a little butter and honey on it and it's perfect. Whether it’s a regular sandwich loaf, dinner rolls, baguette, brioche or a dense fruit loaf, baking bread in a steam oven gives you a fine, moist crumb and chewy, glossy crust. Cook the other side for 1.5 minutes, then flip again and cook the original side for another 1.5 minutes. Remove from heat, add in … Easy Dessert Recipes You Can Make With 5 Ingredients or Fewer Cooking Tips We Learned From Our Parents Childhood Desserts You Forgot Existed . This Middle Eastern flatbread puffs when it cooks, creating a space in the dough. Professional bakers use steam ovens to keep baking bread from losing too much moisture during the initial several minutes of baking. . As Dutch ovens are known for their ability to retain heat, very few temperature fluctuations will occur throughout baking. The best bread comes from a combi steam oven. :D. Add Tip Ask Question Comment Download. cookpad.japan. Fresh, crusty bread is one of life's greatest pleasures. The most basic pudding is quite simple to make. Keep the pita bread on the heat, if it is not soft and pliable to the touch, but do not burn or over-heat the pita, which will dry it out. Why Steam Matters for Crusty Bread. View Contest. Although it may be tempting to cut into that freshly baked bread while it's still warm, it is important that the loaf cool completely. After this time, the crust needs its own time to set and dry out. There's several ways to heat pita bread. Apply a mist of water to the oven, using a spray bottle. But its shelf-life is fleeting. If your bread requires a longer proof, like this chocolate babka, I recommend refreshing the hot water every 30 to 45 minutes to keep things working. A proper, sliceable loaf, soda bread makes great toast. one 2-quart loaf. As it cools, the bread falls flat, but a pocket remains inside. Place the lid over the pot to keep the pita bread soft and pliable. Why Does Bread need such a High Heat to Get a Good Result? Steaming the bread creates moist, dense loaves. Steamed Bread in a Microwave I came up with this when I was hungry but had nothing in the house. Add at least 3 in. Cinnamon, allspice and nutmeg are always good and, strangely enough, so is a bit of white or black pepper. Creating steam in the microwave can infuse the bread with moisture once again so you can use your bread for sandwiches and other recipes once again. After the dough has risen, the final shape and size sets and the crust forms. Cook until thickened, 1 to 2 minutes. Preheat oven to 350 degrees. Share it with us! Reduce the oven temperature to 180°C/350°F/Gas Mark 4, and cook it for a further 20-30 mins, or, when the loaf is removed from the tin, the base sounds hollow when tapped. Yield. Use a spatula to flip the bread. Participated in the Epilog Challenge V . Set the baked flatbread aside in a kitchen towel while you repeat this process with the other 5 circles of dough. The bread should puff up while it is baking. Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Steamed bread makes a great, quick breakfast, an afternoon pick-me-up or a tasty accompaniment for supper. To bake the perfect loaf of rustic, artisan-style bread, bakers need to create a hot, steam-filled environment for the first 10 to 20 minutes of baking. Bake 20-25 minutes until bread is golden brown. Recipe by Parufe. Remove reheated pita bread from the skillet and place it in a pot. In a bowl, combine egg, milk, corn syrup, sugar, baking soda and spices. The easiest way to add steam to your bread is to trap it—which is why a Dutch oven can be convenient and useful. The secret to the perfect crust? Steam is useful because it keeps the outside of your loaf from setting before the bread rises, drying out, or baking too quickly (you don’t want to burn your crust while you wait for the center of the bread to cook!) Print Ingredients. Pour over melted butter. Save Recipe. The spices can be varied to enhance the flavor of the vegetable or fruit used. The only bad thing about this recipe was that after the 3 hours for the 1st rising, I noticed that the dough had a somewhat sour aftertaste, like sourdough Mix until smooth. Preheat the pot, put in the dough, bake with the lid on for 15 minutes, then remove the lid. During the initial stages of baking, steam is released from the dough itself into the sealed container, which keeps the dough moist; this allows the bread to develop a crispy, shiny crust and attain maximal volume. 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