Bookmarking this here. It worked so well, I'm doing it again today. Now....where to get organic flour in bulk?
2 Tbls. sugar
1 Tbls. dry active yeast
2 Tbls. butter, softened
5 1/2 cups all purpose flour + more for kneading the dough (I’ve been using bread flour)
1 Tbls. Salt
(3 hours 15 minutes from start to finish)
- Put the water and sugar in a large mixing bowl. (2 cups water, 2 Tbsp. sugar)
- Whisk to dissolve the sugar.
- Toss in the yeast. (1 Tbsp.)
- Whisk again to dissolve. Let set for 5-10 minutes to give the yeast time to work.
- After 5-10 minutes, there should be a thick, creamy layer on the surface of the water, yeast is active.
- Add flour (5 ½ cups) and salt (1Tbsp.) into the bowl with the yeast.
- Cut your soft butter (2 Tbsp.) into pieces
- Add the butter in with the flour.
- Mix well to combine the ingredients. (If you’re using a stand mixer, go back the The Hungry Mouse page for directions, I don’t have a stand mixer, yet)
- Knead the dough for 3-5 minutes.
- It’s ready when it’s formed a smooth ball that feels elastic-y when you touch it and very little of the dough will stick to the sides of the bowl.
- Round the dough up into a ball. Put it in a large, lightly greased bowl.
- Coat a piece of plastic wrap with a little oil. Loosely cover the bowl with it, oil side down.
- Let it sit in a warm place for about an hour, or until it’s doubled in size. If you check it after about 15 minutes, you should notice that it’s started to grow:
- After about an hour, your dough should be doubled in size.
- Sprinkle flour on your hands.
- Punch the dough down. (Basically, just poke it a bunch and smoosh the air out of it.)
- Knead it a couple of times (I do this in the bowl) and form it into a neat ball. It should be smooth and tacky, but not sticky.
- Sprinkle a little flour on a board. Set the dough ball on the flour.
- Cut ball in half. Each half will become one loaf.
- Knead each loaf a few times by folding it in thirds over and over.
- Lightly grease two one-pound loaf pans. Set the formed loaf in one of the pans. Repeat with the other ball of dough.
- Set the pans in a warm place, uncovered.
- Let the loaves rise like this for about an hour, or until they’ve doubled in size.
- About 15 minutes before your hour is up, preheat your oven to 350 degrees.
- When your loaves have doubled in size, put them into your preheated 350-degree oven for 35-40 minutes.
- When they’re done, the tops should be a nice light brown.
- Take the pans out of the oven.
- Let them cool for 5 minutes in the pans. Then, with potholders, tip the loaves out of the pans and let them finish cooling on a rack.
- (A good tip for checking if your bread is cooked through? Thump on the bottom of the loaf. If it makes a hollow sound, you’re bread is baked through.)
- Let them cool to room temperature before slicing. When you slice bread that’s hot out of the oven like this, the remaining loaf can get a little gummy.
- Bread will keep well, tightly wrapped on the counter or the fridge, for about 4 days. If, of course, it lasts that long.
|pretty good lookin!|
|pretty good tastin'|
The second time I made these it rose much higher during both rising sessions, and the loaves were taller. I'm not sure what I did differently. There wasn't a hurricane, so that might have made a difference, I don't know. I do know, this recipe is a keeper.
I'm almost out of flour today, so I'm going to break the recipe in half and make sure it works that way. So here goes 1 loaf.
1 Tbls sugar
1 1/2 tsp dry active yeast
1 Tbls butter, softened
2 3/4 cups all purpose flour + more for kneading the dough (I’ve been using bread flour)
1 1/2 Tsp Salt