Local Bread Recipe
Brioche / Sourdough / Multigrain Tortillas / English Muffin / Biscuit
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Ingredients
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Brioche
Sourdough
Multigrain Tortillas
English Muffin
Biscuit
Method
Brioche
- 1
- 2
Knead and Rise
Gradually add flour to the mixture and knead until smooth. Let rise in a warm place for 1-2 hours.
- 3
Shape and Bake
Shape dough into loaves, place in greased pans, and let rise again for 30 minutes. Bake at 350°F (175°C) for 25-30 minutes.
Sourdough
- 4
Mix Ingredients
Combine sourdough starter, water, and salt in a bowl. Gradually add bread flour until a dough forms.
- 5
Knead and Ferment
Knead the dough for 10 minutes. Cover and let ferment at room temperature for 4-12 hours.
- 6
Shape and Bake
Shape the dough into a loaf, place it in a floured banneton, and let it proof for 2-4 hours. Bake at 450°F (230°C) for 30-35 minutes.
Multigrain Tortillas
- 7
- 8
Rest the Dough
Cover the dough with a cloth and let it rest for 30 minutes.
- 9
Cook the Tortillas
Divide the dough into balls, roll out, and cook on a hot skillet for 1-2 minutes on each side.
English Muffin
- 10
- 11
Knead and Rise
Knead the dough for 5-10 minutes. Cover and let rise for 1 hour.
- 12
Shape and Cook
Divide dough, shape into rounds and cook on a griddle for 7-10 minutes on each side.
Biscuit
- 13
Mix Dry Ingredients
In a bowl, mix flour, baking powder, and salt.
- 14
Cut in Butter
Add cold, cubed butter and mix until crumbly.
- 15
Add Milk and Bake
Stir in milk until just combined. Drop spoonfuls onto a baking sheet and bake at 450°F (230°C) for 12-15 minutes.
