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According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...
Pre-heat the oven to 180°c and line a baking sheet with baking paper. On a floured surface, roll the dough into a rectangle and place the chilled ground almond mixture in the middle. Fold the ...
instructions 1) In a saucepan or microwave-safe bowl, heat the milk and butter until warm, between 120° to 130°F; the butter will not be melted completely. 2) In the bowl of a mixer or a large ...
Starch gelatinization begins at 105 °F (41 °C), [34] the yeast dies at 140 °F (60 °C), [35] and the baking is finished when the product reaches an internal temperature of 208–210 °F (98–99 °C). [21] Cooling: Once the bread is fully baked, it is removed to racks to cool. Bread is sliced once it has cooled to 95–105 °F (35–41 °C).
Bread covered with linen proofing cloth in the background. In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
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Kerststol slices with almond paste in the middle. Kerststol (Dutch: [ˈkɛrstɔl] ⓘ) is a traditional Dutch oval-shaped fruited Christmas bread. [1] [2] The yeast-based bread contains dried fruits, raisins and currants, lemon and orange zest, water, milk, butter, sugar, vanilla and cinnamon.