Two Tone Yeast Bread Recipes

WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD

Steps:

• Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
• Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it's wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn't seem to be rising, move it somewhere warmer (Note 6).
• Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
• Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
• Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
• Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
• Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don't be too meticulous here - you're about to deform it, it's more about deflating the bubbles in the dough and forming a shape you can move.
• Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
• Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
• Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
• Cool on rack for 10 minutes before slicing.

TWO-TONE YEAST BREAD

Steps:

• In large mixing bowl, combine 2 cups flour, sugar, yeast and salt. Add warm milk and shortening, beat until smooth.
• Stir in enough remaining flour to form a soft dought (dough will be sticky).
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
• For molasses dough, in a large mixing bowl combine all-purpose flour, sugar, yeast and salt.
• Add the warm milk, molasses and shortening; beat until smooth.
• Stir in enough whole wheat flour to form a soft dough (dough will be sticky).
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch down doughs, divide each dough in half. On a lightly floured surface, roll one portion of each dough into a 12 inch x 8 inch rectangle.
• Place the rectangle of molasses dough on the rectangle of plan dough.
• Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. Place seam side down in an 8 inch x 4 inch x 2 inch loaf pan coated with cooking spray. repeat with remaining dough.
• Cover and let rise in a warm place until doubled, about 30 minutes.
• Bake at 375°F for 35-40 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.

HOME-STYLE YEAST BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; turn onto a floured surface. Divide in half. Shape into loaves and place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

TWO-TONE CHALLAH BREAD

Steps:

• Make the light dough: put 1 Tbsp of salt at the bottom of the mixer bowl.
• Pour 1.25 kg of flour on top of it, then sprinkle 15 g of yeast (so the yeast and salt don't touch).
• Make a dip in the flour and fill it with 3/4 c oil, the honey, and 3 eggs.
• Start mixing slowly with the "K" blade of your mixer, while gradually adding water as necessary until everything is mixed in well and dough forms.
• Put mixer on med/med-high speed for at least 5 minutes.
• Oil a giant bowl and move the ready dough into it. Cover with a damp towel.
• Make the dark dough in the same manner, substituting the honey for blackstrap molasses this time.
• Put the dark dough in a separate bowl and knead both doughs after 30-60 minutes (if dough has risen properly it should have doubled), for at least 5 minutes each.
• This is the time to freeze part of the dough if you're not using it all. Otherwise, let it rise for another 30-60 minutes and then start rolling out parts so you can braid it.
• Bake on medium heat (180°C) for 30-40 minutes or until the white part is golden on top.

PURPLE YAM TWO-TONE BREAD

Steps:

• Starter:.
• In a bowl, whisk together the water and the flour until the mixture is well blended and lump free. Stir the mixture while it cooks over the medium heat to reach 65C/149°F It takes about 3-5 minutes. It will have a glue like texture.
• The key to this starter is the temperature of the water and flour is mixed together than cooked. At a 65 C/149 F temperature, the gluten within the flour absorbs all the water and become leavened. When this mixture is cooled and added to the remainder of the dough, the moisture is retained in the dough and heighten.
• Prepare the ubi dough by placing all the ingredients except butter in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Switch the speed to medium and continue mixing until a dough forms. Add butter gradually and mix for approximately 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl. Prepare the light dough at the same way.
• Place the two doughs in two lightly greased plastic bags separately and let rise for about 45 minutes at the warm area. Once they are doubled in bulk, punch down and allow the doughs, covered, to rest on a lightly floured work surface for 10 minutes.
• Roll out each dough to a rectangle, about 22x10cm. Place purple taro dough atop the light and roll up tightly, beginning at short side. Place in a greased 26cm loaf pan. Cover and let rise till double in bulk, 45 to 60 minutes. Bake at 170C/340F for 30-35 minutes or until done. Remove from pan and let cool on a wire rack.