Hand-Kneaded Bread with Vegetable Oil
Hand-Kneaded Bread with Vegetable Oil

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, hand-kneaded bread with vegetable oil. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Heat the milk and heavy cream until warm to the touch. Put the bread flour in a bowl. Since quarantine, I've been a shef in progress lol (jk I can't cook but that just shows how you can make this too if I can!).

Hand-Kneaded Bread with Vegetable Oil is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Hand-Kneaded Bread with Vegetable Oil is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have hand-kneaded bread with vegetable oil using 7 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Hand-Kneaded Bread with Vegetable Oil:
  1. Take 250 grams Bread (strong) flour
  2. Make ready 1/2 tsp Salt
  3. Prepare 2 tbsp Sugar
  4. Take 1 tsp Dry yeast
  5. Prepare 150 ml ★Milk
  6. Make ready 40 ml ★Heavy cream
  7. Get 15 grams Canola oil (or vegetable oil)

Traditionally bread dough is kneaded by hand or using a mixer until the dough softens and becomes elastic. Paul Hollywood shows how using oil instead of flour to knead bread, which helps keep the texture of the dough consistent. -Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, and fold it back on itself. You can knead most bread doughs by hand or in a stand mixer (we'll show each technique in detail below). While hand kneading can be a gratifying process, we recommend using a stand mixer with the dough hook attachment for this task.

Instructions to make Hand-Kneaded Bread with Vegetable Oil:
  1. Heat the milk and heavy cream until warm to the touch. Put the bread flour in a bowl. Add salt, yeast and sugar (keeping the salt away from the other two). Pour the ★ milk on the yeast.
  2. Mix with a rubber spatula and transfer the mixture on to a work surface.
  3. Knead with the lower part of your palm (near your wrist), rubbing the dough from closest to you and stretch out. It will be sticky for a while, but it will clump up eventually. (The picture doesn't look good but…)
  4. When it clumps, pour the canola oil on the dough and rub with both of your hands. The dough will absorb the oil after a while.
  5. When the dough has absorbed the oil, repeat the process of rubbing the dough a few times. Use your wrist, pound the dough onto the work space and then fold it into half, pound the dough again and fold it into half. Repeat the pounding and folding process a few times. When the surface of the dough becomes smooth, roll the dough into a ball while pulling and tucking the surface in. (Don't let go of the dough when you are pounding it. Pound the dough like you are stretching it.)
  6. Cover the bowl with the dough using a shower cap. Let it sit for the 1st proofing in a warm place until the dough doubles in size. I recommend keeping it by a window that gets a lot of sun or in a car.
  7. When the dough has risen, coat your finger with flour and do the finger check. If you poke a hole in the dough but it closes up soon after you take your finger out, let it sit a little bit more.
  8. Gently punch down the dough and divide it into 3 portions using a bench scraper. Tuck the cut ends in and roll into balls. Let it sit for 15 minutes, making sure that it doesn't dry out.
  9. Roll out the dough out and fold into thirds. Seal the joint parts well using your finger. (You can roll the dough any way you like.)
  10. Line the balls of dough in the pan as shown, with one in the center and two on the ends. If you want to give the bread a rounded top, let the dough rise to 1 to 2 cm higher than the mold. If you want the bread to be a square shape on top, let the dough rise to 2 cm lower than the mold.
  11. Bake in a 360°F/180°C oven for 30 minutes. Cover with an aluminum foil if it starts to burn.
  12. Cheese Bread Shape the dough into balls and make a cross cut using scissors. Top with pizza cheese in the cut and bake.
  13. Braided bread with sausages.
  14. Brown Sugar Bread When you roll out the dough after the 1st proofing, sprinkle some brown sugar and roll, then let it sit for the 2nd proofing.

Not only is it easier—the mixer does all the work—but you're. When kneading bread dough by hand, resist the urge to add more and more flour as you go. Although it helps reduce stickiness, it also changes the water-to-flour ratio and can alter the finished product. Instead, use a bench scraper to occasionally scrape dough that sticks to your work surface, if. Since I knead by hand and would like my sandwich bread to look more like the one from the machine, I hope someone can tell me how one might modify their If you prefer a lighter, airier bread, and have a bread machine, use the machine to knead your dough before baking in the oven.

So that is going to wrap it up with this special food hand-kneaded bread with vegetable oil recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!