bread (improved)

been trying to perfect homemade bread for like 3 years or more. after alot of consultation with a good friend and bread expert and many failures, i've finally gotten the hang of things. i can now even adjust recipes when appropriate and not mess them up (most of the time - lol). anyway, for you beginners, i thought i'd share what i've got.

bread recipe

3 cups unbleached all purpose flour
3 cups freshly ground hard red wheat
1/4 to 1/2 cup extra flour either variety

2 Tablespoons apple cider vinegar or sour kombucha
2 cups and 2 Tablespoons of water

1 teaspoon sea salt
2 Tablespoons sugar (i use white sugar)
3 Tablespoons virgin olive oil
1 package yeast (NOT quick rise)

1. mix the vinegar and water in a glass bowl.

2. mix in the wheat flour until well moistened.

3. cover and soak for 2 hours.

4. add all other ingredients and knead until soft and elastic. i use the bread machine and it takes about 13-15 minutes in the machine. i keep a close eye on it the first 5 minutes and add flour as needed until i get the right wetness of the dough. it should be wet, but only slightly sticky. in the last 3 minutes or so i will check the consistancy by pulling off a chunck and stretching it until i get an almost paper thin piece of dough. if the dough cracks or breaks it's not done.

5. place dough in a greased glass or steel bowl and cover with a damp towel.

6. put in warm oven (i turn my oven to 3500 (preheat) for 2-3 minutes and then shut it off.) and raise until double--usually 35-60 minutes depending on the weather and the dough.

7. divide dough into two equal pieces and shape into loaves. i like to roll mine out into long noodle shapes (about 2-3 inches in diameter). then i use the rolling pin to roll them flat (about 3-5 inches wide and about 1/4 to 1/2 inch thick). then i roll the strips like a jelly roll and then pinch across and pinch, fold and tuck the ends towards the bottom seem.

8. place dough in greased or papered bread pans seam down.

9. place in warm oven to raise until about 1 inch over side of pan (about 40 to 60 minutes).

10. turn oven on to 350o and set the timer for 35 minutes.

11. remove from oven when timer goes off and place on cooling racks for about 10 minutes.

12. remove from bread pans and place back on racks until completely cooled.

13. serve or store in plastic bags. if you want to serve while hot, i'd recommend an electric knife or you're liable to squish the bread.

this recipe works for rolls and buns too - no adjustments necessary. just see this blog entry for burger bun shaping techniques.


0 remarks: on "bread (improved)"

disclaimer:  caution must be taken when reading my blog.  i'm a new creature and the Lord continues to mold and shape me through his will.  older entries may seem to contradict the newer ones.  there's a pretty good chance that they do for two reasons.  first, because of my nature, as i strive for perfection, i will continue to fall short of the mark and should therefore be thankful for his grace and should seek his (and your) forgiveness for having been so foolish in the past.   second, i continue to grow in him; and as changes are made, i have made attempts to change my blog to reflect those changes. in this event, please refer to #1.   if you're interested in perfection, my blog isn't the place to be.  pick up a king james bible (yup, i'm one of THOSE people) and read his PERFECT word.