Bread Making

When I was young, my mom taught me to make whole wheat bread. I loved the big sea-foam green ceramic bowl we'd mix it in. I'd wait in the kitchen to have the heel of the loaf warm, straight from the oven.

In my adult life, I've gone through phases of breaking out the Tassajara cookbook recipe and making four hearty loaves at a time. Making the sponge, letting it rise, mixing in oil, salt, and more flour, letting it rise, punching it down, letting it rise, shaping it into loaves, letting it rise, baking it: the project fills a good portion of the day.

Lately, I've been taking the quicker route to homemade bread. A friend passed along this recipe:

Easy French Bread from Ann Grether

Mix 1c. warm water and 1 pkg. yeast. Let stand 5 min.

Mix 4c. flour, 3T. sugar/sweetner, 2t. salt in a bowl. Pour yeast water in. Mix.

Add enough extra water (usually about 1/2 c.) to have the dough hold together. Blend with a spoon until stuck together in one lump.

Let rise until double (30-45 min.)

Punch down.

Divide dough in half, shape into loaves, and place in greased pan or small round casserole.

Let rise.

Bake for 30 min. at 375 degrees.

You can also use the dough for bread braids, dinner rolls, pita pockets, and (with minor adjustments) apple fritters or cinnamon rolls.

I've been using honey as a sweetner and adding it to the yeast water, and I've substituted white whole wheat flour.

Verdict: Amazing.