Recetas de Panes 2
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8/22/2019 Recetas de Panes 2
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Basic White Sandwich Bread
Makes 2 loaves
2 teaspoons active-dry yeast
1 cup (8 oz) warm water
2 tablespoons (1 oz) unsalted butter
1 cup (8 oz) milk - whole, 2%, or skim
2 tablespoons white sugar
1 tablespoon salt
5 1/2 - 6 1/2 cups (1 lb 9 oz - 2 lbs 3 oz) all-purpose flour
Make sure the water is warm to the touch. If you can't comfortablyhold your finger in the water for several seconds, wait for it to cool.
Pour the water into the bowl of a standing mixer or large mixing bowl
and sprinkle the yeast over top. Let this stand for 5 minutes until the
yeast is dissolved.
Melt the butter in the microwave. Stir in the milk, sugar, and salt.
Pour 1 cup of flour and the milk mixture over the yeast. Stir until this
comes together into a loose, lumpy batter.
Add another 4 1/2 cups of flour, reserving the remaining cup if the
dough is sticky during kneading. Stir until a floury, shaggy dough is
formed.
Using the dough hook attachment on a standing mixer, knead the
dough for 8-10 minutes. Alternatively,knead the dough by
handagainst the counter. If the dough is bubble-gum sticky againstthe sides of the bowl or the counter, add extra flour a tablespoon at a
time until it is no longer sticky. Thedough is kneadedwhen it is
smooth, feels slightly tacky, forms a ball without sagging, and
springs back when poked.
http://www.thekitchn.com/-home-hacks-108771http://www.thekitchn.com/-home-hacks-108771http://www.thekitchn.com/-home-hacks-108771http://www.thekitchn.com/bread-baking-tip-how-to-tell-w-156772http://www.thekitchn.com/bread-baking-tip-how-to-tell-w-156772http://www.thekitchn.com/bread-baking-tip-how-to-tell-w-156772http://www.thekitchn.com/bread-baking-tip-how-to-tell-w-156772http://www.thekitchn.com/-home-hacks-108771http://www.thekitchn.com/-home-hacks-108771 -
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Clean out the mixing bowl and film it with a little oil. Form the dough
into a ball and turn it in the bowl to coat it with oil. Cover the bowl
and let the dough rise in a warm spot until doubled in bulk, about
one hour.
Sprinkle a little flour on the counter and turn the dough out on top.
Divide the dough in two and shape each half into a loose ball. Let
the balls rest for 10 minutes.
Grease two loaf pans or film them with non-stick cooking spray.
Shape each ball of dough into a loaf (see thistutorial for step-by-
step instructions) and transfer to the loaf pans. It's important that the
surface of the loaves be stretched taut; this helps them rise and
prevents an overly-dense interior. Let the loaves rise a second time
until they start to dome over the edge of the pan, 30-40 minutes.
Heat the oven to 425 F about halfway through the second rise.
Slash the tops of the loaves with a serrated knife and put them in the
oven. Immediately turn down the heat to 375F and bake for 30-35
minutes. Finished loaves will be dark golden-brown and sound
hollow when tapped on the bottom. Remove the loaves from the
pans and let them cool completely before slicing.
Loaves will keep at room temperature for several days. Loaves can
also be wrapped in foil and plastic, and frozen for up to three
months.
Homemade Hamburger Buns
Makes 8 buns
http://www.thekitchn.com/basic-techniques-how-to-shape-97063http://www.thekitchn.com/basic-techniques-how-to-shape-97063http://www.thekitchn.com/basic-techniques-how-to-shape-97063http://www.thekitchn.com/basic-techniques-how-to-shape-97063http://www.thekitchn.com/basic-techniques-how-to-shape-97063http://www.thekitchn.com/basic-techniques-how-to-shape-97063 -
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1 tablespoon active-dry yeast
1/2 cup (4 oz) warm water
1/2 cup (4 oz) milk (whole, 2%, or skim)
1 large egg2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups (15 oz) all-purpose flour
1 tablespoon butter
In the bowl of a standing mixer (or a large bowl, if mixing by hand),
stir the yeast into the warm water and let it sit until dissolved.
In a separate bowl, whisk together the milk, egg, oil, sugar, and salt.
Add this to the yeast mixture and stir until combined. Add all the flour
and stir until it forms a shaggy dough. Knead at low speed, orby
hand against the counter, for 10 minutes. The finished dough should
be smooth, feel slightly tacky, and spring back when poked.
Return the dough to the mixing bowl and cover. Let the dough rise ina warm spot until doubled in bulk, about an hour.
Dust your work surface with a little flour and turn out the risen dough
on top. Divide the dough into 8 pieces andshape each into a tight
ball. Transfer the balls to a baking sheet and let rise until they look
puffy and hamburger-sized, roughly 30-40 minutes.
Pre-heat the oven to 375F.
Melt the butter and brush it over the risen hamburger buns. This
helps the tops to brown and keeps the crust soft. Bake the buns until
golden, 15-18 minutes.
http://www.thekitchn.com/thekitchn/how-to/how-to-knead-bread-dough-the-video-home-hacks-108771http://www.thekitchn.com/thekitchn/how-to/how-to-knead-bread-dough-the-video-home-hacks-108771http://www.thekitchn.com/thekitchn/how-to/how-to-knead-bread-dough-the-video-home-hacks-108771http://www.thekitchn.com/thekitchn/how-to/how-to-knead-bread-dough-the-video-home-hacks-108771http://www.thekitchn.com/thekitchn/how-to/a-visual-guide-how-to-shape-dinner-rolls-132961http://www.thekitchn.com/thekitchn/how-to/a-visual-guide-how-to-shape-dinner-rolls-132961http://www.thekitchn.com/thekitchn/how-to/a-visual-guide-how-to-shape-dinner-rolls-132961http://www.thekitchn.com/thekitchn/how-to/a-visual-guide-how-to-shape-dinner-rolls-132961http://www.thekitchn.com/thekitchn/how-to/a-visual-guide-how-to-shape-dinner-rolls-132961http://www.thekitchn.com/thekitchn/how-to/a-visual-guide-how-to-shape-dinner-rolls-132961http://www.thekitchn.com/thekitchn/how-to/how-to-knead-bread-dough-the-video-home-hacks-108771http://www.thekitchn.com/thekitchn/how-to/how-to-knead-bread-dough-the-video-home-hacks-108771 -
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Let the buns cool to room temperature before slicing and using.
They are best if eaten within the next day or two, but will keep in an
airtight container on the counter for up to a week.
Additional Notes:
For Whole Wheat Buns - Substitute 1/2-1 cup of the all-purpose
flour with whole wheat flour and prepare the recipe as usual. The
texture of the buns will be a bit more dense, but still very delicious
and burger-worthy.
Doubling the Recipe - Double all of the ingredients except for the
yeast. To make even more buns, it's best to prepare separate
batches as the dough becomes too cumbersome to work with easily.
Freeze Buns for Later- Wrap the buns in aluminum foil and then
store in an air-tight container or freezer bag. Let them thaw in their
packaging overnight on the counter. Foil-wrapped buns can also be
thawed more quickly or re-warmed in a 300F oven for about 10-15
minutes.
pan de linaza
Ingredientes:
http://ninialevadura.blogspot.mx/2011/04/pan-de-linaza.htmlhttp://3.bp.blogspot.com/-OFfTENFCd0A/Taep80hWS3I/AAAAAAAAAwo/Hc_Zkz2ILDU/s1600/leinsamenbrot_es.jpghttp://ninialevadura.blogspot.mx/2011/04/pan-de-linaza.html -
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1 kg de harina de trigo,
100 gr de semilla de linaza,
75 gr de margarina vegetal,
50 gr de levadura,
5 dl de agua ( litro),
sal.
Mtodo: Mezclar la harina con la sal.
Integrar la margarina fra a la harina.
Disolver la levadura en 3 dl agua tibia (Aproximadamente 37).
Dejar remojando la linaza en el resto de agua hirviendo durante 15 minutos.
Mezclar todo y amasar bien y formar una bola de masa.
Dejar descansar la masa cubierta con un pao hmedo durante 1 hora (en lo posible en un lugar
abrigado).
Aplastar la masa y formar 14 bollitos o dos panes.
Pngalos sobre una bandeja enmantecada o papel para el horno.
Dejarlos reposar cubiertos durante 45 minutos.
Se pueden pincelar con huevo o leche.
Hornear durante 25 a 30 minutos
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