New York Times Bread Recipe

Cream the shortening or butter, add the sugar gradually and continue working until the batter is light and. The original recipe says 3 c.


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Cover bowl with plastic wrap.

New york times bread recipe. Because the cookies are so large, only put 6 cookies per baking sheet. Let dough rest at least. In a large bowl, sift together the flour, salt and baking soda.

Flour, we did 1 c. Heat oven to 450 degrees. If you like, you can sprinkle the dough balls lightly.

Then place the balls seam side down and pull the balls toward you along the counter, being careful not to tear them. In a large bowl combine flour, yeast and salt. This bread was always a hit at dinners.

The idea is to be forming the dough into smooth balls, gently stretching and pulling the seams to the underside of the loaf each time you pull the balls toward you. Add 1 5/8 cups water, and stir until blended; 1 ½ cups of water weighs 12 ounces (using ounces now).

And then added flour, beans, whatever. Divide 12 oz by.85 gives you a little over 14. Since i first shared this innovation—the word “recipe” does not do the technique justice—in the new york times in 2006, thousands of people have made it.for many, it was their first foray.

This classic irish soda bread recipe is the perfect accompaniment to corned beef and cabbage. You don’t need a recipe. Dough will be shaggy and sticky.

To make the rounds, fold the dough two times, shaping them into balls. I used 1 cup of white all purpose flour, but i imagine you could use wheat pastry flour also. Sift together the flour, baking powder, baking soda and salt.

Also, with this recipe post, if this loaf of bread is larger than you like (it might be, it's kind of on the large size), you could try using 1 ½ cups of water instead of 2 cups.


This recipe is by Mark Bittman and takes 30 minutes. Tell


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