Bread: January 2009 Archives

I have been baking alot lately. It is one of those things I have never done well but decided I needed to perfect this skill. Bread has always been my downfall and I have never had much luck with it.

Times be changing!

 

I have searched high and low for one good white bread recipe that would be versatile and suit any number of bread desires*.

Thanks to a lovely young woman in southern most Virginia for sharing her recipe. (Hey, Stacey!)

Homemade White Bread

2 cups warm (almost hot) water
4 tsp. yeast
1 Tbsp. sugar
-Combine together and let rise for 5 minutes

1/4 cup oil
5 cups bread flour
2 tsp. salt

Add to yeast mixture and knead until smooth and elastic.  (I use my KitchenAid mixer w/ the dough hook to do this.  If you have a mixer with a dough hook, it makes this process MUCH easier!)

Cover and let rise for 20-25 minutes.  Beat dough down and make into loaves (this recipe makes 2 loaves).

 Here's the trick to get your bread to come out right.  You need to roll out the bread into a rectangle, then roll up into a loaf, like you would when making cinnamon rolls.  Lightly slice top of bread to get diagonal cut look when baked. (refer to pic)  Let loaves rise (I put my loaves on separate cookie sheets) for 20-25 minutes.  Bake on 350* for 20-25 minutes, until top of loaves are golden brown.  Let bread cool for at least 10 minutes before slicing.

 

And it is easy. With my new Kitchen Aid stand mixer and dough hook the bread is no work at all.

 

It is also versatile.

 

When rolling out the dough into the rectangle I have added fresh garlic I ground to a paste and italian seasonings before rolling it into a loaf. The top was sprinkled with more seasonings after a quick brush with butter. It was awesome! The aromas filling the air had people asking if I was baking pizza.

 

The other loaf lended itself to a lovely braid.

 

I have also done this recipe with cheese in the dough. Fantastic fresh ffrom the oven.

 

 

Another fabulous idea for this bread is cinnamon rolls.

 

In the first stage when rolling out into the rectangle smooth softened butter over the dough and top with brown sugar, raisins, pecans and lots of cinnamon.

 

 

Roll like you would a jelly roll and then cut into 1 inch pinwheels.

 

 

Line a baking sheet. My silpat is perfect for these rolls. The melting brown sugar doesn't stick and make a baked on mess.

 

 

Bake.

 

 

And eat.

Try it. Show me what you can bake with this simple but awesome recipe.

 

P.S. No one is watching your weight but you. Indulge. You only live once. Besides sweatpants stretch. Hahaha! 

 

*Yes, desires. I have hot steamy lustful thoughts when it comes to bread - my one true love that is determined to keep me fat, barefoot and in the kitchen for all my born days.