by request:

Feb. 1st, 2008 10:45 am
lahermite: (Default)
here's how i make bread.

it's a fluid thing. sometimes the bread is better than others. sometimes i have more good things to put in it than others. but it's a good bread. a wholesome bread. a bread that fills you up with more than empty calories.

i don't measure things precisely but i'm giving the proper measurements for your ease.

**mix 2 packets of yeast into 1/4 of warm water (do not use metal anything with yeast. don't know why. anyone?)
**put 3 cups of flour into a bowl (i use a combo of whole wheat and spelt and i'm about to experiment with some finely ground oats.)
**if you have any seeds, mix them in (i throw in about half a cup of flax seeds and about half a cup of sunflower seeds because i have these in the kitchen)
**melt 3 tablespoons of sugar and half a teaspoon of salt into 2 cups of hot water (i use honey and raw cane sugar that still has the molasses in it, and i don't measure it.)
**mix water/sugar solution in with the flour
**pour 3 tablespoons of oil on top (i use olive oil or butter. butter spoils quicker so i normally use olive oil. and i don't measure, i just pour some on.)
**pour the yeast on top
**pour 3 more cups of flour on top and mix by hand (again, i don't measure. i just mix flour in until it's the right consistancy. a not sticky firm dough.)
**cover with a damp towel for 45 minutes
**cut in half and kneed a bit into whatever shape you want or into a bread tin
**cover with a damp towel for 45 minutes
**bake on 375 until golden brown on top (i bake at 400. the shape greatly effects the baking time, but expect anything up to about an hour.)

then eat. it will still be good sitting in a cool kitchen for days and days. i have used this recipe for a cinnamon raisin bread, too. i just added cinnamon and raisins! the reason i picked this recipe over all the others is because it's so easy. i'm lazy. i don't put a lot of effort into anything. this bread is good, filling, healthy, and most importantly, damned easy to make! it's also easy to simplify if i don't have many ingrediants, or fancify if i do. it goes well as dinner rolls, too, and bakes much quicker that shape. i've baked it in tins, in french sticks, in round loafs, oblong loafs, and dinner rolls. tastes good whatever shape!

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lahermite

November 2011

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