Monday, December 16, 2013

(Encore) Recipe of the Week: Easy Bread from scratch

When Zach is in the mood to bake, he makes bread from scratch. Here's the recipe for the bread he made to go with yesterday's recipe of baked eggs and tomatoes.

2 cups of warm water
1 yeast packet
1 tbsp oil
1 tbsp sugar
1tsp salt
5-5 1/2 cups of flour (white or wheat or a mix of both)
corn meal


add the sugar and the yeast to the 2 cups of warm water and set aside of 10-20 minutes for the yeast to activate and eat the sugar.
in a mixing bowl add 3 cups of the flour and the salt.  
after the yeast starts bubbling and going crazy add it to the flour.  
with a wooden spoon, beat the mixture until it is smooth (about 2 minutes).  then add in the rest of the flour to make a stiff dough.  
knead it for about 10 minutes. 
bathe the dough in olive oil on all sides so it doesn't stick, then set it aside in a dark space and cover with warm damp towel.  let it rise to double in size (an hour or so).  

pound it down, separate and shape the dough into 2 loaves, and make a few thin slices across the top.  spread corn meal on the baking surface (i use a pizza stone, if you don't have one, just use any baking tray or bread pan.
re-cover and let rise until doubled in size (about an hour or so).
then pop it into the oven at 375 for 30 minutes.

This bread is delicious warm and slathered with butter. Yum!

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