Friday, January 9, 2009

Homemade Bread

I asked Scott to get me a bread making cookbook for Christmas for I wanted to learn how to make Artisan breads; and he did. However, I have this one recipe that I got from my boss at the church where I assist in the Wednesday night dinners (my job is to make salads). I have perfected this bread so I would like to share the recipe and the changes I have made for this bread.

  • 6 cups flour
  • 2 tablespoons brown sugar
  • 2 1/2 teaspoons yeast or 1 packet
  • 2 teaspoons salt
  • 4 tablespoons butter
  • 2 cups water ( 90 -110 degrees)

  1. Put the first 5 ingredients in a mixer with a hook. Turn the mixer on the 1st speed (Might say stir on your mixer if you have a kitchenaid).
  2. Mix together until flour is like cornmeal.
  3. Slowly at the water until it is mixed together.
  4. After it is mixed together, turn the speed to 4 and mix until it pulls away from the wall of the bowl.
  5. Mix for 5 minutes. You will have a soft dough
  6. Place dough in a well greased bowl ( you can use cooking spray) and cover. Place in a warm place with no draft. ( oven is a perfect place, but make sure that it is off).
  7. When the dough has doubled in size ( about 1 hour), take it out of the bowl and place on a floured surface.
  8. Knead the dough until it has absorbed the flour. Smooth it out and with a rolling pin, roll the dough until it is about 1/4 to 1/2 inch thick. At this time you may use a biscuit cutter to make rolls; or you can mold the dough into an oblong roll to fit in a bread or loaf pan.
  9. Let the dough rise a second time (1/2 - 1 hour). Keep it in a draft free area.
  10. Preheat oven to 400 degrees. If making rolls, bake for 30 minutes, and if making bread loaves, bake for 45-50 minutes.
After you have mastered this, you might want to experiment on making cloverleaf rolls (use a small round cookie cutter to make small balls; place three in a greased muffin pan. Bake as if you are making rolls) I also use this to make hot dog buns, just have to find the right cutter for these.

Let me know if you have tried this and if you have any ideas.

1 comment:

Erin Kelley said...

If this is the same bread you shared with us, bravo! It was delicious. We used the baguette you gave us for sandwiches and for a wine, cheese, and pate meal. It was delicious for both, and had just the right density, a little denser than some baguettes (that tend to have so many air pockets). With a slightly denser-- but still light-- texture, the bread was able to handle toppings without breaking but also was light enough to eat several slices without feeling stuffed. Great recipe, great cook. Thanks, Hope!