Best 2 Mos White Or Red River Wheat Bread Recipes
Indulge in the delectable flavors of Mos White or Red River Wheat Bread, a culinary treasure originating from the northern mountainous region of Vietnam. This iconic bread, also known as Bánh Mì Trắng or Đỏ Sông Hồng, holds a special place in Vietnamese cuisine and is commonly enjoyed during breakfast, lunch, or as a snack. With two distinct variations, Mos White and Mos Red, this versatile bread offers a delightful symphony of textures and flavors.
The Mos White Bread boasts a soft and fluffy interior, enveloped in a delicate and crispy crust. Its mild flavor profile makes it a perfect accompaniment to a variety of savory dishes, from traditional Vietnamese soups like Phở and Bún Chả to grilled meats and fresh vegetables.
On the other hand, the Mos Red Bread captivates with its vibrant reddish-brown hue, a result of the incorporation of red yeast rice during the fermentation process. This unique ingredient imparts a slightly tangy and earthy flavor, adding a delightful complexity to the bread's overall taste. Its crust is adorned with a sprinkling of sesame seeds, enhancing both its visual appeal and textural experience.
Whether you prefer the classic Mos White or the distinctive Mos Red, this versatile bread promises a culinary journey like no other. So, embark on a delicious adventure and discover the enchanting flavors of Mos White or Red River Wheat Bread through the recipes provided in this comprehensive guide.
MO'S WHITE OR RED RIVER WHEAT BREAD
I learned to how to make bread at a hunting camp as a camp cook. Mo was the camp cook in Canada. She gave me a crash course on baking. She had great recipes. Alas, she had to go to her own camp and I was to hold down the fort at mine..I do not know what I would have done with out her knowledge, patience and all around just a...
Provided by deb baldwin
Categories Other Breads
Time 4h
Number Of Ingredients 26
Steps:
- 1. Add sugar, warm water (Test on your wrist)and yeast to a small bowl. Let it bubble.
- 2. In a large bowl, add the hot water and butter. After the butter melts, add milk, sugar and salt. When mixture is luke warm, add yeast mixture.
- 3. Wheat bread: mix the wheat, red river and white flour together with a wire whip before adding to wet.
- 4. Add about 1/4 to 1/2 the total flour. Mix with a wire whip until the flour mixture get to thick. Roll up your sleeves. Use your hands (very clean hands, rings removed if possible or very clean rings). Continue to add flour, 1 cup at a time, and mix well. Scrape side of bowl and when you can not mix very much flour in dough, turn out on a floured surface. Knead for 10 minutes (12 minutes for 6 loafs). Adding flour if needed to keep from getting to sticky.
- 5. Cover with a cloth and let rise for 1 hour in a warm place. Punch down and divide into 4 balls (6 balls) and let rest for 10 minutes.
- 6. Roll out each ball and flatten to 12" x 8". Roll up like a jelly roll (short side) being careful to keep the roll tight. Put into buttered bread pans, seam side down, and let rise until double.
- 7. Oven: 375 degrees ---- Convection Bake: 350 degrees Bake for 25 to 35 minutes Remove from oven. (rub butter on tops for a softer crust) Remove from pans and cool on wire racks.
WHOLE WHEAT MULTI-GRAIN (RED RIVER CEREAL) BREAD
Number Of Ingredients 11
Steps:
- If not using Red River Cereal, prepare Grain/Seed Blend: 1 part brown flax; 1 part golden flax; 4 parts steel cut oats; 4 parts creamy buckwheat cereal. I make a large batch and store it in the freezer.
- Put yeast into mixing bowl of stand-mixer. Heat water with honey (I put it in the microwave on high for 1 minute and then stir it up), and add to yeast. Add about 3 cups of the dry ingredients. Add the salt and oil. Mix thoroughly with paddle on medium for about a minute.
- Switch to the dough hook. Add the remainder of the dry ingredients. Mix on low until everything more or less coalesces -- not quite to the point of a dough ball. Cover with a dish towel and let stand for 10 minutes.
- While waiting for dough to rest, boil about 2 cups of water and place in a shallow pyrex dish on the bottom rack of the oven (turned off).
- Knead the dough for ~8 minutes on low, until dough is elasticy and stretchy. Place dough ball in a large oiled bowl and cover with dish towel. Place the bowl in the (turned off) oven with the hot water. Let rise for ~2 hours.
- Remove the dough from oven and divide in half. Place the first half on a large sheet of parchment paper on a cutting board. Fold the dough over 3 times (like a wallet) and punch down with knuckles. Then fold it again 3 times the other direction and punch down. Do the same for the second half of the dough. Cover the dough with the dish towel and let stand for 10 minutes.
- Take each half of the dough and pinch it under like a jellyfish -- such that you have one totally uniform flat side, and the jellyfish tentacles are underneath. Tentacles down, gently roll and shape the jellyfish/loaf until desired shape is achieved (I tend to go for long and skinny, as it's easier to make the crust crispier). Do the same for the other loaf. Keep in mind that the more you manipulate it, the tougher (and hence harder to shape) the dough will become.
- Sprinkle some cornmeal on the parchment paper and roll the underside of each loaf in it. Leave the loaves on the paper on the cutting board, with at least 3 in space between them. Cover with dish towel, and return to the oven to proof for ~40 minutes.
- Remove loaves from oven on cutting board. Place a pizza stone in the oven with the dish of water from earlier, and pre-heat the oven to 375 F.
- Dissolve about 1 tsp of corn starch in about 2 tbsp of water. Brush the outside of each loaf liberally with the solution. Using a sharp knife, cut a series of slits in each loaf (the short, not long direction) about 1/2 inch deep.
- Transfer the loaves on the parchment paper from the cutting board to the pizza stone in the oven. Bake for ~35 minutes (until the centre is at least 195 F).
- Enjoy!
Tips:
- Mise en Place: Before you start mixing, ensure you've measured out all your ingredients. This will save time and prevent any scrambling or forgetting crucial elements.
- Measure Accurately: Precise measurements are essential for successful baking. Use a kitchen scale or measuring cups with clear markings.
- Control Temperature: Ingredients' temperatures can impact the final product. Ensure both the liquids and environment are at the desired temperatures specified in the recipe.
- Mix Thoroughly: Use the correct mixing technique specified in the recipe. Whether it's stirring, whisking, or kneading, ensure the ingredients are evenly combined and no dry pockets remain.
- Patience During Fermentation: Fermentation is a crucial step in breadmaking. Be patient and allow the dough to rise fully, following the specified time and temperature guidelines, to achieve the best texture and flavor.
- Proper Setting: Check that your oven is set to the correct temperature and preheated before baking.
- Follow Recipe Instructions: While baking is an art, it's important to follow the recipe's instructions accurately. Adjustments or substitutions may not yield the desired results.
Conclusion:
With careful preparation, precise measurements, mastering different techniques, and cultivating patience, you can create delightful and diverse bread variations from the Mos White or Red River Wheat. Experimenting with different recipes, flavors, and methods will expand your culinary knowledge and result in exceptional homemade bread that will surely impress your family and friends.
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