Slow Cooker Recipes Complete Cookbook by Speedy Publshing

Author:Speedy Publshing [PUBLISHING, SPEEDY]
Language: eng
Format: epub
Tags: Homemade Soup Recipes: Simple and Easy Slow Cooker Recipes
Publisher: Speedy Publishing LLC
Published: 2015-03-15T00:00:00+00:00

Wet ingredients

Dry ingredients

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1. In a small cup, dissolve the dry yeast in lukewarm water. Give this a quick stir and wait until the yeast to turn foamy, about 5 to 10 minutes.

2. In a large mixing bowl, pour in all the wet ingredients and whisk vigorously. Then gently fold in the proofed yeast.

3. Add in your sifted dry ingredients, plus the almond coarse meal. Using a wooden spoon, mix all these together until they form a very dense dough ball. If the dough is too wet, dust with more blanched almond flour. You know you dough is ready when it comes away clean from the sides of the bowl.

4. Lightly grease the sides and bottom of a large loaf tin with olive oil, so that the bread comes out easier after baking. Place the dough ball in the middle of the loaf tin. Do not press down or stretch the dough to fill the tin. The dough will expand after proofing.

5.Cover the dough with a damp tea cloth and let this rise for an hour, undisturbed.

6. Meanwhile, preheat the oven to 350°F or 175°C.

7.On the lowest rack of the oven, place an oven-proof dish half filled with water. Place the tin loaf in the middle rack and bake the bread for 55 to 65 minutes, or until the top is crusty brown. Prick the center with a toothpick. If it comes out clean, the bread is cooked. If not, let the bread cook on further for another 15 to 25 minutes.

8.Carefully remove the bread immediately from the oven. Place the bread tin on a wire rack for a few minutes to cool down. Whenever possible, gently pry out the bread from its tin, and set this on the wire rack to cool down completely at room temperature. Slice before serving.

Biscuits for Sharing

Makes: 10 to 15 biscuits, depending on how large you want these

Ingredients:

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