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. Cinnamon, allspice and nutmeg are always good and, strangely enough, so is a bit of white or black pepper. Stir in raisins and crumbs. Wrap whole rounds of pita bread around sandwich fillings or cut the round in half to fill the pocket with salad. This bread makes great sandwiches - we've done soy butter, all kinds of lunchmeats, pulled pork, beans, etc - they're all fantastic! 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 After this time, the crust needs its own time to set and dry out. The easiest way to do so is by spraying the loaf with warm water before putting it in the oven and again five minutes later. After the dough has risen, the final shape and size sets and the crust forms. Cook the other side for 1.5 minutes, then flip again and cook the original side for another 1.5 minutes. Pour over melted butter. For an afternoon snack with tea, spread slices with marmalade. As the bread stops expanding and the steam begins to evaporate, the sugars are left behind to caramelize (yum!) Why Does Bread need such a High Heat to Get a Good Result? Coat loaf pan with non stick coating cooking spray, Place frozen bread loaf in pan and cover with plastic wrap coated sprayed with non stick cooking spray. The easiest way to add steam to your bread is to trap it—which is why a Dutch oven can be convenient and useful. Recipe by Parufe. :D. Add Tip Ask Question Comment Download. Crust the bread up with steam. Wet a clean dish towel with water and squeeze out the excess. Ingredients. Aside from proofing your dough, it’s also important to incorporate steam into the bread baking process. . Bread tastes better fresh out of the oven, especially pita bread. As Dutch ovens are known for their ability to retain heat, very few temperature fluctuations will occur throughout baking. Participated in the Epilog Challenge V . 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!) 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. Take the intrepid, crumby adventurer on a journey from his natural confines of the kitchen, through the home of an unsuspecting owner and into the outside world. one 2-quart loaf. You can change the flavour by adjusting the ratio of white to wholemeal flour. Everybody loves a good bread and butter pudding. 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. Preheat oven to 350 degrees. The best bread comes from a combi steam oven. Be the First to Share Did you make this project? The spices can be varied to enhance the flavor of the vegetable or fruit used. The oven door should not be opened until the bread has completely formed, including the crust. The secret to the perfect crust? Use a spray bottle to periodically squirt the bread, or squirt the inside of the oven with a small amount of water a few times during the baking to create a steamy mist on the inside of the oven that'll yield a crunchy exterior, perfect for French bread. The most basic pudding is quite simple to make. ‘I am Bread’ is the epic story of a slice of bread’s journey to become toast. A deluxe bread and butter pudding takes a little bit of extra time and effort, but the results are well-worth it. Add at least 3 in. The heat transforms the moisture in the dough to steam, causing the bread to rise. A proper, sliceable loaf, soda bread makes great toast. 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. Steamed Bread in a Microwave I came up with this when I was hungry but had nothing in the house. In the top of 1-1/2-qt. Related. Cook until thickened, 1 to 2 minutes. 3. Apply a mist of water to the oven, using a spray bottle. Why Steam Matters for Crusty Bread. Steaming the bread creates moist, dense loaves. 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. 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. Heating the bread, on the other hand "will get the starch and water molecules to break down the crystalline regions, producing soft, ready-to-eat bread," according to Cook's Illustrated. But its shelf-life is fleeting. Itsmesimon/iStock/Getty Images. Carefully remove wrap. Preheat the pot, put in the dough, bake with the lid on for 15 minutes, then remove the lid. If you do not allow the bread to cool for at least two hours before slicing, it can appear soggy inside, even though it is cooked all the way through. of water to bottom of double boiler; cover and steam over medium-low heat for 1-1/2 hours. Spray the sides of the oven. Add your next pita to the skillet. Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Proof Bread with a Slow Cooker Steamed bread makes a great, quick breakfast, an afternoon pick-me-up or a tasty accompaniment for supper. Your bread needs steam, steam and more steam if it’s going to give you a good rise and a beautiful color. Don’t mistake undercooked bread for bread that hasn’t properly cooled. . Place the lid over the pot to keep the pita bread soft and pliable. Fresh, crusty bread is one of life's greatest pleasures. I also really love it toasted - put a little butter and honey on it and it's perfect. This Middle Eastern flatbread puffs when it cooks, creating a space in the dough. The steam and heat from the boiling water will create a warm and steamy environment for the dough—exactly what you want for a good rise. 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. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size. 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. 30 mins. Mix until smooth. Introducing steam in the home oven—a beneficial component in bread baking—can be a challenge, and a sealed pot makes this process simple and unassuming. Easy Dessert Recipes You Can Make With 5 Ingredients or Fewer Cooking Tips We Learned From Our Parents Childhood Desserts You Forgot Existed . Total. Your bread has roughly a 15 to 20 minute window of opportunity to rise before the crust is set. This bread will be boldly going where no other bread has gone before . So long as the bread doesn't show signs of mold, it's fine to reheat and soften the load. Print Ingredients. The bread should puff up while it is baking. Let rise until double until loaf is 1" above pan approximately 4-7 hours . Make the dough: In a small pot over low heat, whisk together cornstarch and water. Prep. Set the baked flatbread aside in a kitchen towel while you repeat this process with the other 5 circles of dough. Without getting into the science of bread-baking, a steamy oven keeps the exterior of the dough soft, allowing the bread to rise, or spring, before the surface gets too dry and stops the rising process. Remove from heat, add in … Bake 20-25 minutes until bread is golden brown. Save Recipe. Remove reheated pita bread from the skillet and place it in a pot. There's several ways to heat pita bread. 2. There's lots of ways of making bread and butter pudding. View Contest. 2 hrs 30 mins . Professional bakers use steam ovens to keep baking bread from losing too much moisture during the initial several minutes of baking. 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.