Basic White Bread

So while Naomi was taking her late morning nap I figured it was time to make some more bread.  I usually have to make a new batch every other day, or every other two days depending on how fast we go through it.  It took some self convincing, just because it's such a tedious process, but then I have to remind myself of the end result and that it's really not that difficult.  Nick's aunt sent us this recipe out of some Bread Book.  It's all pretty self explanatory.  It may take a few batches to get it down right, but even if your bread starts off looking a bit deformed, by your third or fourth attempt it will be beautiful, and you'll have your own little routine.  Plus eating homemade bread is just so much more gratifying AND TASTY!!

Before I could get started though, I had to do all of my dishes and move everything around because this kitchen is TINY.  It's a bit upsetting, but once I get a little portable island (you know, the one with the wheels and what not) I'll have some more room.  I mean look at this thing... Oh well, at least it has a window above the sink for dish-washing entertainment.  =)

Basic White Loaf

(makes 2 small loaves)

What you will need:  2 cups warm water, 2 tsps active dry yeast, 2 tsps salt, and 5-6 cups of unbleached white flour.

So I started prepping by adding two teaspoons of Fieschmann's Active Dry Yest and two cups of warm water in a small bowl (the recipe says to add it in a large bowl but since we had so little room in the Corolla to pack anything, mixing bowls were left behind).  Then I let it sit for about 10 minutes so that the yeast could dissolve and form a nice creamy texture.

While that was sitting, I got together my flour mixture.  Now like I just said, I don't have bowls, so I had to use a pot.  I started off with four cups of Bob's Red Mill Unbleached White Flour and two teaspoons of salt (I use iodized sea salt).  I like using a wooden spoon, but alas -it is another item that is currently missing from our collection.  Any kind of large sturdy spoon will do.

The recipe tells you to add the flour mixture into the water and yeast little by little, but I had to reverse it and add the water and yeast to the flour.  I did this once before since we have been here and didn't notice a difference.  In fact, it seems like it's a lot easier to mix together so I may just continue to do it this way.  So just stir together both mixes, you may have to add a little more flour, but once it is combined well enough to turn out of the bowl and onto your work surface, you're good to go.

Make sure to dust your work surface with flour.  You'll have to continuously add  a little flour here and there as you go.  Knead for about ten to fifteen minutes.  You don't want your dough to me sticky, but smooth and elastic  (OH! and don't forget to take off any rings you might be wearing.  You'd think as often as I make this that I would always remember, but it's not until my hands are caked in dough that I do). Once you are done, form the dough into a ball.

Then either wash out your previous bowl, or grab another one, lightly oil it (I use canola oil) and place the dough ball in it -turning it over to coat the entire thing.  Cover with saran wrap and let it sit to rise for about 1 1/2 to 2 hours.

Naomi woke up right while I was finished doing this step which was nice.  It's always a difficult process to get through the kneading with her getting into trouble and wanting to be picked up.  Last time I made bread her onesie was completely covered with dough.  Poor thing.  lol.  We ended up playing around for a bit and then making some lunch.  Nothing too special (I unfortunately found out that the Yoga class was at 9 AM today and not 7:30 PM like I initially thought -I don't know how I messed that up- so I figured I'd make up a little pasta now instead of dinner).  There was a bit of my salad left from last night so I just boiled up some macaroni elbows and mixed it with it adding a few more tomatoes.  It was delicious, and Naomi thought so too!!!

After the two hours were up, I went to check back on the bread.  It had risen beautifully.  I then took the saran wrap off, punched the dough down some, and covered it back up.  After that you let it sit for another hour or so.

Preheat your oven to 350 about thirty minutes prior to baking.  Once it's risen for the second time, turn it out of the bowl and kneads a little bit more.   Then divide into two, forming two balls.  Let sit for 10 minutes.

After the 10 minutes are up form your loaves.  I never got a tutorial on this part so I just kinda roll them out making sure that dough is smooth all around.  Oil your bread loaf pans, and place the dough in them, making sure to coat the dough all around.  Score the top three times with a sharp knife and stick them on the middle rack.  Bake for 50-55 minutes.

AND WALA(?), Presto Primo you have yummy homemade bread!!!  As tempting as it sounds, try not to eat the entire thing at once.  While the recipe is easy enough, it takes ALL day to do.  Though, if you need to go out at any point -go when the bread is rising.  Dough can never rise too much.  Just punch it back down to size.  Delicious, huh?

Stuffing, corn, peas, and salad are on the menu for tonight.  For now, I am going to relax some.