Avanti's Bread: Difference between revisions
From McGough's Recipes
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! | ! Kneeding & Rising !! Bake !! Total !! Serves | ||
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| 25 Min | | 4 Hr || 25 Min || 4 Hr 30 Min || 6 Loaves | ||
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
* | *1 Pkg active dry yeast | ||
* | *1½ Cups water | ||
* | *1½ Tbsp oil | ||
*3 eggs | *1 Eggs<ref>The original recipe calls for 3 eggs. You can use 1.5 or 2 eggs, which is what was used in the pictured bread above. More egg is supposed to make the crust brown faster and darker when baking. Using 2 eggs previously yielded darker bread than the restaurant original so I would suggest to air on the side of fewer eggs.</ref> | ||
* | *½ Tsp salt | ||
* | *10 Tbsp sugar | ||
* | *5-5½ Cup flour | ||
=== '''Directions''' === | === '''Directions''' === | ||
#Dissolve yeast in warm water; add remaining ingredients & knead for approximately 10 minutes, or until dough is smooth & elastic. | #Dissolve yeast in warm water; add remaining ingredients & knead for approximately 10 minutes, or until dough is smooth & elastic. | ||
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#Don't forget to share! | #Don't forget to share! | ||
<gallery heights=310px mode="packed"> | <gallery heights="310px" mode="packed"> | ||
Avanit_Bread_IMG_9212.jpg | Avanit_Bread_IMG_9212.jpg | ||
Avanti_Bread_IMG_9210.jpg | Avanti_Bread_IMG_9210.jpg | ||
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</gallery> | </gallery> | ||
=== '''Notes''' === | |||
<ref>Recipe has been halved to more reasonable proportions. The original ingredients list is available under the original recipe button.</ref> | |||
<references/><br> | |||
<div class="mw-collapsible mw-collapsed"> | |||
Original Recipe | |||
<div class="mw-collapsible-content"> | |||
=== '''Ingredients''' === | |||
*2 pkg active dry yeast | |||
*3 c water | |||
*3 Tbsp oil | |||
*3 eggs | |||
*1 tsp salt | |||
*1 1/4 c sugar | |||
*10-11 c flour | |||
</div> | |||
</div> | |||
<noinclude> | <noinclude> | ||
[https://www.justapinch.com/print/bread/sweet-bread/avantis-bread.html Link to recipe]</noinclude> | [https://www.justapinch.com/print/bread/sweet-bread/avantis-bread.html Link to recipe]</noinclude> | ||
[[Category:Made]] | |||
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Revision as of 15:20, 8 February 2024
| Kneeding & Rising | Bake | Total | Serves |
|---|---|---|---|
| 4 Hr | 25 Min | 4 Hr 30 Min | 6 Loaves |
Ingredients
- 1 Pkg active dry yeast
- 1½ Cups water
- 1½ Tbsp oil
- 1 Eggs[1]
- ½ Tsp salt
- 10 Tbsp sugar
- 5-5½ Cup flour
Directions
- Dissolve yeast in warm water; add remaining ingredients & knead for approximately 10 minutes, or until dough is smooth & elastic.
- Place dough in a greased bowl, turning once to bring greased side up.
- Cover with a cloth & let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
- After first rising, punch dough down in bowl & turn over; let rise again until double (30-45 minutes).
- Cut dough into 5 to 6 portions, each about the size of a grapefruit.
- Let rise, covered for 10 minutes.
- Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
- Place loaves on greased & floured cookie sheets; cover & let rise again (50-60 minutes).
- Preheat oven to 350F.
- Bake loaves for 20-25 minutes, until tops are golden brown & loaves sound hollow when tapped on the bottom.
- Don't forget to share!
Notes
- ↑ The original recipe calls for 3 eggs. You can use 1.5 or 2 eggs, which is what was used in the pictured bread above. More egg is supposed to make the crust brown faster and darker when baking. Using 2 eggs previously yielded darker bread than the restaurant original so I would suggest to air on the side of fewer eggs.
- ↑ Recipe has been halved to more reasonable proportions. The original ingredients list is available under the original recipe button.
Original Recipe
Ingredients
- 2 pkg active dry yeast
- 3 c water
- 3 Tbsp oil
- 3 eggs
- 1 tsp salt
- 1 1/4 c sugar
- 10-11 c flour
