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| Artisan No-Knead Bread with Amaranth |
"This become my first time baking with amaranth and I am absolutely offered on its nutty flavor. I opt for baking no-knead breads in a Dutch oven, more often than not cause it is so smooth and produces a tremendous crust! This recipe makes one huge loaf, which I typically cut within the center to freeze 1/2."
Ingredients :
- 1 cup amaranth
- 4 half of teaspoons active dry yeast
- 2 three/4 cups water
- four half cups all-reason flour
- 1 half of cups bread flour
- 1 tablespoon salt
- 1 tablespoon all-reason flour
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 5H33M |
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- Heat a skillet over medium warmth and pour in amaranth; cook dinner and stir till toasted and aromatic, three to 5 mins. Remove from warmth and cool.
- Dissolve yeast in 1/four cup lukewarm water in a small bowl. Let stand until bubbly, approximately five minutes.
- Mix ultimate 2 half of cups water with toasted amaranth, yeast mixture, all-purpose flour, bread flour, and salt in a big plastic field with a lid with a wooden spoon till well mixed. Cover and permit rise in a heat, draft-free area until doubled in quantity, about 2 hours.
- Dust a reducing board with 1 tablespoon all-motive flour. Turn the dough out onto the board and in short knead with floured palms. Shape right into a ball.
- Line a massive bowl with a bit of parchment paper. Place dough within the bowl and cowl with a clean dish towel; allow rise till almost doubled in volume, about 1 half hours.
- Preheat oven to 450 levels F (230 stages C) after dough has been rising for 45 minutes. Place a lidded Dutch oven internal after 25 minutes.
- Remove hot Dutch oven from the oven using oven mitts. Place dough cautiously internal, lifting it up with the parchment paper. Cut any parchment paper this is peeking out of the Dutch oven with kitchen shears. Cover with the hot lid.
- Bake bread blanketed in the preheated oven for 30 minutes. Remove the lid and hold baking till pinnacle is golden brown, approximately 10 minutes. Lift bread out of the Dutch oven with the parchment paper the use of oven mitts and tap the lowest; if it sounds hole, bread is finished. Let cool for at the least 1 hour on a cord rack.
Notes :
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