It’s easy to develop different types of breads starting with my Simple Bread recipe as the basis. Just add different flavors, spices, and herbs before the kneading process. The Southwest Inspired Bread is not only delicious, but appealing to look at.
|Southwest Inspired Bread
|Simple Bread Recipe:|
|4 cups of All Purpose Flour|
|4 tablespoons of Coconut Oil|
|2 teaspoons of Dry Active Yeast|
|4 tablespoons of Raw Honey|
|1 teaspoon of Himalayan Pink Salt|
|1 cup of Warm Water|
|Side: a coffee cup of Room Temperature Water|
|Side: 1 cup of reserved ALL Purpose Flour|
|¼ cup of Corn|
|1 tablespoon of Dried Parsley|
|2 tablespoons of Cumin|
|1 tablespoon of Paprika|
|Parmesan Cheese for garnish|
Begin by following the preparation instructions for the Simple Bread recipe:
- Take a small bowl and fill with 1 cup of WARM WATER and DRY ACTIVE YEAST
- Mix the yeast and water together and let sit for at least 5 minutes
- Take another small bowl and pour in COCONUT OIL, RAW HONEY, and HIMALAYAN PINK SALT
- Mix the ingredients together
- Take a large mixing bowl and fill with ALL PURPOSE FLOUR
Then mix the wet and dry ingredients together
- Gently pour the ingredients from the two smaller bowls into the large mixing bowl
- At this point, you will add CORN, DRIED PARSLEY, CUMIN, and PAPRIKA
- Use a spatula, or your hands, to mix the ingredients together
- Once the wet ingredients have mixed with the flour you will add a tablespoon of ROOM TEMPERATURE water and mix until all the powdery flour becomes a doughy consistency.
- If necessary, continue to add 1 tablespoon of water at a time and mix until all the flour is a doughy consistency
- The dough will be a bit wet, but able to hold itself together
Get ready for your first round (out of 2) of kneading:
- Use a handful of the RESERVED FLOUR and spread over a flat clean surface
- Place the bread dough on top of the flour and knead
- You will knead the dough until it is no longer a wet dough – in other words, it should not be sticking to your fingers
- If the dough is too wet add a small handful of the RESERVED FLOUR on the wet spot and knead to incorporate the flour
- You can stop kneading when the dough is able to be stretched and extended without falling or cracking apart
- Try not to go beyond this point and over knead. This can make the final product very dense and hard.
Prepare for the rising period:
- When done, take some coconut oil and grease the inside of a mixing bowl
- Then place the dough into the mixing bowl
- Cover with serran wrap
- Let the dough rise in a warm place for 1 hour
- To create a warm place, I will raise the temperature of the oven to at least 100°F before turning it off
- After that hour, take the dough and lightly punch it in the center to let air escape
- You will notice that the dough has gotten moist again
- You will knead a second time until the final product is back to a dry dough that is extendable, stretchable, and holds its shape.
To make bread rolls, take a handful of the dough and roll into a ball before placing it onto a baking tray. Sprinkle PARMESAN CHEESE on top for garnish. Let bake at 410° F for 18-20 minutes.
Serve while hot or enjoy when cooled. Eat well!
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