Monday, October 28, 2013

Farmhouse Bread

I've been thinking about making bread lately. Again.
I've thought about making bread a lot over the past handful of years. This time, though, I actually made bread.
There's nothing like homemade bread!
Fresh. Wholesome. Nutritious. Simple.
Oh, and don't forget that tantalizing smell that seeps out of the oven when you bake it. That, right there, is enough reason to bake bread!
I admit. The only downside to this bread is that it does not have a lot of whole grains in it, my usual preference. However, if you use my favorite, Ultragrain all-purpose flour, you will be sure to gain nutrition!
Farmhouse Bread
Adapted from Bran Appetit
I originally saw this recipe on "Crumbs and Chaos".
Yield: 2 loaves
1/3 cup HONEY
1/4 cup CANOLA OIL
1 Tablespoon SALT
4 1/2 teaspoons ACTIVE DRY YEAST
2 1/4 cup WARM WATER
3 cups (Ultragrain) ALL PURPOSE FLOUR
1 Tablespoon OLIVE OIL
In a large bowl, mix bread flour, honey, canola oil, salt, and yeast.
Add warm water and mix until combined.
Add 1 cup of all-purpose flour at a time until the dough is mixed well and forms.
Knead by hand or with a dough hook for about 5 minutes, until smooth.
Coat the inside of a large bowl with the olive oil and place the dough inside. Cover the bowl with a dish towel and set aside to rise, somewhere warm, for about an hour or until the dough doubles in size.
Grease two 9x5 loaf pans. Divide the dough into 2 equal portions. Shape into loaves and place in the pans.
Cover the pans loosely with the dish towel again and let rise for another hour.
Preheat oven to 375. Bake for 35-45 minutes, depending on your oven, til golden brown. Watch carefully.
Let the bread cool inside the pans for 5 to 10 minutes. Then remove to a wire rack for complete cooling before slicing.

No comments:

Post a Comment