The recipe is my grandma’s, I use to use a scale but mine gave up the ghost so it’s not precise sorry.
The dough itself is quite stiff so don’t panic, as long as you get to the point of being able to do the “windowpane” test successfully you’re good! (where it stretches and you can see the light through it). Put into a well-oiled bowl with a tea towel on top then let rise till it doubles. Once doubled punch the dough down and let it deflate. Pull from the bowl then divide the dough ball into two equal pieces. Roll each dough ball out and shape the loaf however you’d like. Cover again and let rise for a second time, till doubled. You can leave it on your counter, or if you put it in a cool place/the fridge it will increase the rise time but develops the flavour.
Bake in a pre-heated oven at 425f for 25 min (knock on the bottom when you pull it out and it should sound hollow)
⅓ c warm water + 4 TBS warm water (110f )
2 ¼ active dry yeast
1 ½ tsp sugar
1 c lukewarm milk (scalded then cooled to around 110f) *
1 ½ TBS shortening or unsalted butter
1 ½ tsp salt
3 ½ c all-purpose flour
Extra butter to brush on loaf once out of the pan
*Scalding milk is just heating on the stove till it froths. You don’t have to do this step but make sure the milk is at least lukewarm
First loaf is attempt #12 at finding a home-milled, whole wheat sandwich loaf that isn't a brick. This recipe from Crumbly Cookie is the winner so far, and the one we're now making regularly although it takes quite a few steps.
Second loaf is the family zucchini bread recipe, which we adjust for whole wheat flour, seen below.
2cups grated zucchini (we use frozen, defrost and squeeze out excess liquid before adding)
1cup brown sugar
2/3 cup oil (we used coconut)
2cups flour (we used home milled whole wheat)
1tsp baking soda
1/2tsp baking powder
1cup nuts chopped (optional)
Butter (to grease pan)
Mix wet ingredients and whisk well before adding zucchini. Then add in dry ingredients. If using home milled flour let loaf sit for 30min to hydrate. Grease pan with butter. Bake at 325 degrees for 60mins if in a loaf pan or 20-25 if in muffin tins.
"Small pleasures must correct great tragedies, therefore of gardens in the midst of war I bold tell."
I made two loaves of bread from a bread roll recipe I'm very familiar with. I'm still getting the hang of making bread and I hope to one day start making sourdough bread.
Bread rolls recipe:
3 cups of warm water (42-45°C)
2 tbsp active dry yeast
4 tbsp sugar
4 tbsp vegetable oil, but I used melted butter this time, to try it out
2 tsp salt
8 cups bread flour, I used some oat bran too
First I let the yeast bloom with some of the sugar and prepped the rest of the ingredients.
Finished my sourdough this afternoon! Delish, will go well with soup leftovers from last night's BB
This is my own recipie that I have made up after experimenting quite a bit. It is always tasty and delicious, as long as my starter is well activated beforehand.
4C White Flour
2C Whole Wheat Flour
1C Activated Sourdough Starter
1T White Sugar
1. Mix all the dry ingredients with the starter
2. Add water and knead until it's a cohesive blob and all the flour is used up
3. brush with a bit of water on the surface and cover with an airtight lid. Let sit in a warm place to leaven for 12-24 hours
4. Turn on oven to 425 degrees and put in your dutch ovens to warm up
5. Turn out dough and dust generously with flour; shape into two loaves.
6. Cover with a warm moist cloth and let rise for around 1hour
7. Dust with flour and slit loaves. Put in the dutch ovens and in the oven with the lids on
8. Bake at 425 for 20 minutes
9. Turn down the temp to 375 and bake for another 10 minutes
10. Take the lids off and continue baking until desired level of darkness is attained
11. Let cool for at least 10 minutes before you cut into them!
I spotted this BB when I was scoping out badges within reach, so when Adam Ragusea posted the below recipe, I knew it was time to finally try my hand at baking bread. Sure we baked some bread back in school, but that wasn't a whole load and this would be my first foray into it all on my lonesome.
It wasn't all flour and rainbows though, and there was some sort of mishap in terms of bread rise. Or more to the point: lack thereof. Threefold, I think. The recipe calls for OO flour, but I used plain because it's what I had, and this is noted to cause reduced rise; the yeast was a bit past due, so its efficacy may be reduced; and finally I was clearly mistaken as to what constitutes "a pinch, maybe two". The result was a bread as dense as a housebrick, but nonetheless it was bread. Still-warm bread, sliced and topped with salt and pepper, and it disappeared just as quickly as my second attempt.
The second attempt fared better, having spotted the transcribed recipe denoting two pinches of yeast as an eighth of a teaspoon. With that measured, I tried again. Another excellent crust, and this time a much better rise. Still not perfect I think, and a longer final proof will likely help with that, but it's almost there. Again, half disappeared on the first day topped with nought more than salt and pepper. Wrapped the bread in a tea towel to help it not go stale, and on the second day we topped it with butter and pate. It certainly disappeared much faster than any bread we've ever bought from a store, and I fully intend to bake again. I might even try for once a week!
My nestmate is celiac which gives me the wonderful opportunity to experiment on trying to figure out how to make a proper bread without using the wonderous binding material we know as gluten.
We do have some books to help us along, but recipes are only guidelines. True food magic comes from transcending them!
The recipe I built upon for these loaves is as follows, with my fixes in parentheses
First mix all the drys and wets separately, then mix wets in drys. Smack into a bread pan. Let rise in a cool place over night - room temperature for a few hours also works, but I get more consistent results from overnight risage. Also, it`s cooler.
Pre heat oven to 200Cs and whack the pans in for 45 minutes. Remove bread from pan, and put them back in for 10 minutes, to get a nicer all round crust. Cool on a grate. This is the most difficult part, as the bread really should not be cut until it has cooled, but it`s very tempting, as warm bread straight from the oven is the tastiest of treasts.
for two loaves:
120g buckwheat flakes ( / millet)
170g buckwheat flour
120g oat flour (oat flakes)
240g brown rice flour
140g white rice flour
90g teff flour (corn flour)
3 tsp salt
2 tsp coconut sugar (I intended to use agave syrup, but that didn`t happen. Still tasty, but I believe it made the bread rise a bit less than normal)
4 tbsp pofibres (regular potato flour)
4 tsp xanthan
2 tbsp psyllium
2 tsp dry baking yeast
1L water (left over whey from cheese making)
8 tbsp sourdough
2 tbsp white wine vinegar
6 tbsp olive oil