For those of you who missed the Bread class...sorry it sure was fun and educational. Sister Townsend really is the Bread-Making Queen!
If you are interested I included the recipe, here are my suggestions:
1. Don't use only wheat flour, a combination is fine
2. If using sea salt lower the amount
3. The dough you MIX up will be sticky, don't expect bread DOUGH
4. You can use a bread loaf pan just make sure to really grease the sides.
Enjoy this wonderfully easy and yummy bread, your family will love it.
Artisan Free-Form Loaf
Makes 4 1-pound loaves
- 3 cups lukewarm water
Makes 4 1-pound loaves
- 3 cups lukewarm water
- 1&1⁄2 tbsp granulated yeast (1 1⁄2 packets)
- 1 1⁄2 tbsp coarse kosher or sea salt
-6 1⁄2 cups unsifted, unbleached, all-purpose white
activate yeast in warm water, mix ingrediants with spoon. Leave at room temp for 2 hours then refrigerate in closed container (good for up to 2 weeks). When ready to cook, pull a piece off and shape. Cut top, let rise 2 hours then bake at 350 for 45 minutes. Enjoy :)
I made this again yesterday for my family. I let it sit out quite a bit longer than 2 hours...maybe 5 hours or so? then baked one loaf right away, and put the rest in the fridge.
ReplyDeleteThe leftover part, I ended up baking anyway, about two hours later, due to the fast consumption of it at my house. Ha.
Anyway...with all of those changes, I think the 2nd loaf was more sour, which my husband prefers the taste of. My kids? yeah, they couldn't careless, they ate and ate and ate.
Marci
Thanks for inviting me. I had a blast and my bread came out great!! That is the easiest bread I have ever made. Loved it!!- Thanks
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