recipe

dez-ray replied to your post: It's 1:33 am

What kinda bread?

Regular bread. Here, I'll give the recipe: 3 cups AP flour, I cup stone ground wheat. I tablespoon salt, one tablespoon oil (canola or olive).

Put those together and mix.

In an object that holds at least two cups, put one tablespoon of yeast (or two packages, if you go that route), one tablespoon of sugar, one cup of warm water.

Let fester for about 15 minutes. Then, dump it in the flour, salt, oil, mixture.

Knead. Knead the shit out of it. Knead. Knead. Knead. You'll need to add more water. Do so a fourth of a cup at a time.

Shape the dough into a ball, lightly coat in oil, then stick it somewhere where it can rise in peace. Me, I use a big glass bowl with a wet towel covering it.

Let it it rise and rise. When it's about 3 times as big as the original ball, take it out, smash it down, flatten it out, work it into a ball about the size of when you started. Because of yeast you won't be able to, but the idea is to get it as small and compact as you can without spending a lot of time on it.

Let it rise again, which it will. And when it does, get out your bread pan. Make sure the oven's hot and fired up to 400 degrees F. Dump the dough out and flatten it. Once the dough is flat out before you, kind of like a really thick pizza, wet your fingers and rub it. Get it ALL wet. Don't be surprised if you hear it groaning.

Once you have the surface of the flattened dough damp, roll it up, into a sort of loaf shape. Then stick it in the bread pan.

Wait till it rises above the edges, then throw it in the oven. 55 minutes later: BAM!