SAVE DOUGH BY MAK­ING DOUGH

ZOOMER Magazine - - THIS ISSUE IS DELICIOUS SHOPPING -

Want to eat the best bread and get back at those greedy price­fix­ing bread car­tels? Make your own. No, wait; don’t run away, it’s easy, I’ll walk you through it. First, get a bread maker. Sec­ond, don’t bake the bread in it! Add in­gre­di­ents in or­der listed and then push start on the reg­u­lar/nor­mal/ what­ever cy­cle. Do not use the dough cy­cle (at least for this recipe). Set the timer on your phone for two hours and forty min­utes. When the phone rings, un­plug the bread maker and turn the oven on to 400 F. When the oven is hot, let the dough ooze out of the pan onto a piece of parch­ment pa­per in a bak­ing pan with ridges, or if you pre­fer, lightly oiled bread pans. Bake for 25 to 30 min­utes (de­pends on your oven). Let cool on a rack. Don’t worry about for­get­ting to make the trans­fer; the worst that can hap­pen is it cooks in the bread maker. This is my go-to, but there are in­fi­nite vari­a­tions, dif­fer­ent flours, etc. Ex­per­i­ment, ex­plore, but most of all, en­joy.

In­gre­di­ents

1 ½ cups 1 tbsp 1 tsp 3 cups 1 tsp wa­ter white sugar salt white flour yeast

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