Best Alton Browns Basic Bread Recipes

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VERY BASIC BREAD



Very Basic Bread image

Provided by Alton Brown

Categories     side-dish

Time 13h30m

Yield 1 loaf bread

Number Of Ingredients 10

1 pound bread flour, plus extra for shaping
1 teaspoon instant rapid rise yeast
2 teaspoons honey
10 ounces bottled or filtered water
2 teaspoons kosher salt
2 quarts hot water
Vegetable oil, for greasing the rising container
2 tablespoons cornmeal
1/3 cup water
1 tablespoon cornstarch

Steps:

  • Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.
  • Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes. After 20 minutes, knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through. The dough will be sticky, but not so sticky that you can't handle it.
  • While the dough is kneading, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.
  • Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, approximately 1 to 2 hours.
  • Once the dough has doubled in size, turn it onto a counter top, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes.
  • Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with the kitchen towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in where you poked it.
  • Place an unglazed terra cotta dish upside down into the oven and heat the oven to 400 degrees F.
  • Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack and allow to sit for 30 minutes before slicing.

ALTON BROWNS BASIC BREAD



Alton Browns Basic Bread image

Make and share this Alton Browns Basic Bread recipe from Food.com.

Provided by anme7039

Categories     Yeast Breads

Time 13h30m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 10

1 lb bread flour, plus extra for shaping
1 teaspoon instant fast rising yeast
2 teaspoons honey
10 ounces filtered water
2 teaspoons kosher salt
2 quarts hot water
vegetable oil, for greasing the rising container
2 tablespoons cornmeal
1/3 cup water
1 tablespoon cornstarch

Steps:

  • Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.
  • Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes. After 20 minutes, knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through. The dough will be sticky, but not so sticky that you can't handle it.
  • While the dough is kneading, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.
  • Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, approximately 1 to 2 hours.
  • Once the dough has doubled in size, turn it onto a counter top, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes.
  • Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with the kitchen towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in where you poked it.
  • Place an unglazed terra cotta dish upside down into the oven and heat the oven to 400 degrees F.
  • Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack and allow to sit for 30 minutes before slicing.

Nutrition Facts : Calories 179.2, Fat 0.5, SaturatedFat 0.1, Sodium 355.1, Carbohydrate 37.8, Fiber 1.4, Sugar 1.3, Protein 5

KNEAD NOT SOURDOUGH



Knead Not Sourdough image

Provided by Alton Brown

Categories     side-dish

Time 20h55m

Yield 10 to 12 servings

Number Of Ingredients 5

17 1/2 ounces bread flour, plus extra for shaping
1/4 teaspoon active-dry yeast
2 1/2 teaspoons kosher salt
12 ounces filtered water
2 tablespoons cornmeal

Steps:

  • Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.
  • After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.
  • Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
  • Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

BOSTON BROWN BREAD



Boston Brown Bread image

Provided by Alton Brown

Categories     side-dish

Time 2h30m

Yield 2 (4-inch) loaves

Number Of Ingredients 13

Nonstick spray
Boiling water
2 1/2 ounces whole wheat flour
2 1/2 ounces rye flour
2 1/2 ounces cornmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground allspice
6 ounces molasses, by weight
8 1/2 ounces buttermilk
1 teaspoon vanilla extract
1/2 teaspoon orange zest

Steps:

  • Move a rack to the bottom third of the oven and heat the oven to 325 degrees F.
  • Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot.
  • In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese.

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Alton Brown is a celebrity chef and television personality who has become well-known for his innovative and educational approach to cooking. One of his most popular recipes is his basic bread recipe, which is simple yet versatile and can be adapted to create a wide variety of breads.

The Ingredients

Alton Brown's basic bread recipe uses a handful of staple ingredients that you most likely already have in your pantry. The recipe calls for flour, water, salt, and yeast. Additionally, you may choose to add other ingredients such as honey, sugar, or butter depending on your preferences.

The Process

The beauty of Alton Brown's basic bread recipe is in its simplicity. The recipe calls for mixing the dry ingredients together and adding water to create a sticky dough. The dough is then allowed to rest and rise before being baked in the oven until it is golden brown and crusty.
Mixing the Ingredients
To begin, measure out the desired amount of flour and place it in a large mixing bowl. Add salt and yeast to the flour and mix thoroughly.
Adding Water
Slowly add the water to the flour mixture, stirring steadily as you go. You want to create a sticky dough that is easy to knead.
Kneading the Dough
Once your dough is formed, you will need to knead it to help activate the yeast and create a smooth, pliable texture. Remove the dough from the bowl and place it on a floured surface. Knead the dough for at least 10 minutes, until it is smooth and elastic.
Rising the Dough
Place the kneaded dough back into the mixing bowl, cover with a clean towel, and let it rest in a warm, draft-free environment until it doubles in size. This process can take anywhere from 1-2 hours, depending on the temperature and humidity in your kitchen.
Baking the Bread
Once your dough has risen, it is ready to be baked. Preheat your oven to the desired temperature and then place the dough onto a floured baking sheet or baking stone. Bake the bread for approximately 30-40 minutes or until it is golden brown and crusty on the outside.

Variations

One of the best things about Alton Brown's basic bread recipe is how versatile it is. Depending on the ingredients you add, this recipe can be adapted to create a wide variety of breads. Here are a few ideas:
Honey Wheat Bread
To create a delicious honey wheat bread, simply add a tablespoon of honey to the water before mixing it with the flour. You can also substitute some of the all-purpose flour with whole wheat flour to create a heartier, more nutritious loaf.
Cinnamon Raisin Bread
For a sweet and savory cinnamon raisin bread, add a tablespoon of sugar, a teaspoon of cinnamon, and a handful of raisins to the flour mixture. Knead them into the dough before allowing it to rise.
Cheese Bread
To create a savory cheese bread, mix in a handful of grated cheese, such as cheddar or Parmesan, into the dough before kneading it.
Conclusion
Alton Brown's basic bread recipe is a simple and versatile recipe that can be adapted to create a wide variety of delicious breads. Whether you prefer classic white bread or something more flavorful, this recipe is sure to be a hit with your family and friends. So why not give it a try today and see what kind of delicious creations you can come up with!
Baking bread at home is an enjoyable and rewarding experience. Alton Brown, a chef, and television personality, has shared his basic bread recipe that is perfect for beginners. This recipe involves five simple ingredients and requires minimal effort. However, there are some tips and tricks that can help you achieve that perfect loaf of bread. In this article, we will discuss some valuable tips that you can follow when making Alton Brown's basic bread recipe. Tip 1: Use High-Quality Flour The quality of flour you use in making bread has a significant impact on the final product. It is crucial to choose high-quality flour that is rich in gluten. Gluten gives bread its elasticity, chewiness, and structure. Bread flour or all-purpose flour with a high protein content is the best choice. You can also use a combination of wheat and white flour to get the best of both worlds. Avoid using low-quality flour or cake flour as they can yield a denser and less flavorful bread. Tip 2: Measure the Ingredients Accurately Baking is a science, and precise measurements matter. Using too much or too little flour, yeast, or water can ruin the bread. Invest in a digital kitchen scale as it is more accurate than measuring cups. If you don't have a scale, make sure to scoop the flour with a spoon and level off the excess flour with a knife. Don't pack the flour as it can result in too much flour, making the bread dense. Tip 3: Use Warm Water Yeast is a living organism that requires warmth and moisture to thrive. Using warm water activates the yeast and accelerates the rising process. The ideal water temperature is between 110°F to 115°F. Use a thermometer to ensure the water is not too hot or cold. Hot water can kill the yeast, while cold water can cause the bread to rise slowly. Tip 4: Knead the Dough Properly Kneading the dough is the process of developing gluten and creating a smooth, elastic dough. Kneading also helps evenly distribute the yeast, which promotes uniform rising. Alton Brown's bread recipe requires kneading the dough for ten minutes. You can knead the dough by hand or use a stand mixer with a dough hook attachment. Proper kneading should result in a smooth, non-sticky dough that springs back when touched. Tip 5: Allow the Dough to Rise in a Warm Place After kneading the dough, it is crucial to let it rise so that the yeast can work its magic. The ideal rising temperature is between 75°F to 80°F. Cover the dough with plastic wrap or a damp towel and place it in a warm spot in your kitchen. Avoid drafty areas or cold temperatures, as it can slow down the rising process. The dough should double in size in about an hour. Tip 6: Preheat the Oven Preheating the oven is essential for baking bread as it ensures even baking and a crusty exterior. Alton Brown's recipe requires baking the bread at 375°F. Preheat the oven for at least twenty minutes to ensure a consistent temperature. You can use a baking stone or a cast-iron skillet to achieve a crispy crust. Tip 7: Score the Dough Before Baking Scoring the dough involves cutting shallow slashes or designs on the surface of the bread. This process allows the bread to expand and release steam during baking, resulting in a crispy, golden-brown crust. Use a sharp blade or a serrated knife to make the cuts. You can make straight lines, diagonal patterns, or any design you prefer. Tip 8: Don't Rush the Cooling Process Once the bread is out of the oven, it is tempting to cut into it immediately. However, it is essential to let the bread cool completely before slicing it. Cutting into warm bread can cause the inside to be doughy and gummy. Cooling the bread on a wire rack allows the air to circulate and prevents trapped moisture, resulting in a crispy crust. Tip 9: Store the Bread Properly Alton Brown's basic bread recipe yields a loaf that is delicious and perfect for sandwiches or toast. However, bread can go stale quickly if not stored properly. Once the bread is cooled, store it in an airtight container or a plastic bag at room temperature for up to three days. You can also freeze the bread for later use. Wrap the bread in plastic wrap and then in aluminum foil before putting it in the freezer. Thaw the bread at room temperature before reheating in the oven or toaster. Conclusion: Alton Brown's basic bread recipe is perfect for beginners or anyone looking for a simple bread recipe. However, following these tips can help you achieve that perfect loaf of bread that is crusty on the outside and soft and chewy on the inside. Remember to use high-quality flour, measure the ingredients accurately, knead the dough properly, allow the dough to rise in a warm place, preheat the oven, score the dough before baking, don't rush the cooling process, and store the bread properly. Happy baking!

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