Sunday, March 4, 2012

Knead it

Just to let you know this recipe I am about to share makes a heavier solid loaf. There is no hollow sound on the tap, and when you slice into it, there is no chance you will see glimpses of what's on the other side; no matter how thin you slice it. Makes me want to sing; solid, solid as a rock, but not literally.

If you want a lighter loaf the you would have to add margarine to the mix. sorry, I did not remember to take pictures of my loaves, but with a decent imagination you can visualize the stages; from the prep process, to the kneading, to the rising, rolling out to either braid (intertwining three strands of dough) or shape into rectangle shapes, and gently places in their pans. Cover for 15 minutes to set, then it's baking time and 45 minutes later, the bread is ready, the smell that comes from the steam as you cut a thick slice and lather with butter makes your mouth water. There you go, you got the picture; now on to the recipe.
Now, this is bread making simplified.
This recipe makes 3 loaves.


You will need:
2 tbsp. or 2 packages  Instant or Active dry Yeast (whatever your preference)
1 tsp. salt
2 tbsp. sugar
1 1/2 cup warm water
4 cups white flour
2 cups whole wheat flour
3 tbsp vegetable oil

Putting it together:

  1. If you are using the "active dry yeast" dissolve it in 1/2 cup warm water with sugar and let sit for 10 mins. If instant yeast is used then add it to the flour mixture directly.
  2. In a large bowl add all the dry ingredients, then drizzle oil, mix well and add warm water to form a soft dough. Add additional water to use up the flour.
  3. Knead until a firm smooth dough is formed; knead for about 8-10 mins. 
  4. Oil the bowl, place dough, flip to coat the other side, cover and let rise for 2 hours.
  5. Oil baking pans.
  6. Deflate the dough and turn unto a light floured board, form into desired shape,cover and let rise for 15 mins.and preheat oven to 350 degrees.
  7. Bake for 30-45 mins until the top is golden brown, use a skewer stick to check for to see if bread is fully baked.
  8. Remove from pans; tun unto a cooling rack.
This bread can be kept frozen for up to 2 months if properly packaged.
you can opt to use all white flour or 50/50 or 60/40 etc
Enjoy, and  your feed back, questions or suggestions are appreciated.

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