Bread: Loaves

Fool Proof Bread


Mix together:
½ c. water         
1 Tlb. Yeast         
Stir and let sit for a few minutes

Put in mixer or large bowl:
1/3 c. honey (or sugar) 
1/3 c. oil         
1 Tlb. Salt         
3 Tlb. Wheat gluten     
2 c. whole wheat or white flour
3 c. warm water         
water and yeast mixture

Stir together and add:
About 6 c. more flour. Can use whole wheat, white, ground quinoa, millet, amaranth, flax, etc. Any combination works. Add enough so it pulls together but is still soft and slightly sticky.

Beat in Bosch for 5 minutes if white bread, 7-8 minutes for part wheat/part white and 10 minutes for all wheat/whole grain dough. Add 1 Tlb. dough enhancer during last two minutes if there is any wheat flour in the dough.

Roll out onto sprayed counter and divide in two. (Spray counter with Pam, etc.). Beat, fold, beat, fold, and beat again. Shape into a loaf and put in loaf pan. Repeat with remaining loaf. Let rise about 1 hour or until loaf is about 1" above pan. Turn oven on to 350 and bake for 30 minutes or until bread is well browned and sounds hollow when you knock on it.


 

Whole-Grain Artisan Bread

Makes four 1-pound loafs (can be doubled or halved)
From Healthy Bread in 5 Minutes a Day
  • 5 1/2 cups (1 pound, 9 ounces/720 grams) whole wheat flour or white whole wheat flour
  • 2 cups (10 ounces/270 grams) unbleached all-purpose flour
  • 1 1/2 tablespoons (2 packets/.55 ounces/15 grams) granulated yeast
  • 1 tablespoon (.55 ounces/15 grams) kosher salt
  • 1/4 cup (1 3/8 ounces/35 grams) vital wheat gluten
  • 4 cups (2 pounds/900 grams) lukewarm water (about 100 degrees F)
  • 1-2 tablespoons seed mixture (sesame, flaxseed, caraway, raw sunflower, poppy, etc.) for sprinkling (optional)
To make the dough:
Whisk together flours, yeast, salt, and vital wheat gluten in a 5-quart bowl or lidded plastic food container (not airtight). Add water, all at once, and mix without kneading using a wooden spoon, 14-cup food processor, or heavy-duty stand mixer fitted with paddle attachment. Mix until everything is evenly moist with no dry patches. The dough will be shaggy, wet, and loose.

Cover with lid (not airtight) or plastic wrap and allow to rise at room temperature until top of dough flattens, about 2 hours. If desired, let rise overnight. Refrigerate dough (lidded or wrapped in plastic) and use over next 14 days. Note that fully refrigerated dough is less sticky and easier to work with. Refrain from punching dough down.

To bake:
Prepare a pizza peel by sprinkling liberally with cornmeal or lining with parchment. Dust the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit size) piece of dough.

With lightly floured hands, gently stretch the surface of the dough around to the bottom on all four sides, rotating a quarter-turn as you form a ball. The bottom may appear uneven but will flatten out during resting and baking. The final shape should be smooth and cohesive. If you prefer a oval-shape, elongate the dough with your hands and taper the ends by rolling them between your palms and pinching. The entire shaping process should only take 20-40 seconds, any longer and your loaf could be dense.

Allow shaped loaf to rest for 90 minutes (40 minutes if you're using fresh, unrefrigerated dough). 30 minutes before baking, preheat oven to 450 degrees with a baking stone placed on the middle rack. Place an empty broiler tray for holding water for steam on any other rack that won't interfere with the rising bread.

Just before baking, use a pastry brush to paint the top of loaf with water. Sprinkle with seed mixture (if desired). Slash the loaf with 1/4-inch deep parallel cuts across the top using a serrated knife.

With a quick forward-jerking motion of the wrist, slide the loaf off the pizza peel and onto preheated baking stone. Quickly but carefully pour about 1 cup hot water from the tap into broiler tray and close the oven door to trap the steam. Bake 25-30 minutes, or until the crust is richly browned and firm to the touch. Allow bread to cool completely on a wire rack for best flavor, texture, and slicing. Crust will firm up when cooled.


 

 90 Minute White Bread



(Susan Schmidt, from Jesse Evans Smith)

1 quart warm water
3 yeast cakes
8-10 cups flour
3 ts salt
3 Ts shortening
1/4 to 1/2 cup sugar or 2 Ts honey

Dissolve yeast in warm water and add sugar. Add shortening, salt, and 3-4 cups flour. Beat with a wooden spoon or electric mixer until gluten strands are formed.
Add remaining flour and knead on breadboard until air bubbles are seen in dough.
Cut dough into 4 equal parts, cover with clean cloth; let rise 15 minutes. Knead or beat out air with back of knife handle for 60 seconds. Form into loaves; put into pans. Let rise 30 minutes. Bake at (400F.) for about 30 minutes. Turn
out on racks immediately to cool.

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