Bread Making Wonders!
I haven't made any bread lately, but my sister in-law has a wonderful recipe she has used for years. I keep it taped to the Pantry door. A little over an hour ago I thought of her and decided to make some bread in her honor. (Oh, Joy!) So, I pulled out the big stainless mixing bowl (not the biggest one, but large,) and the 5 cup pyrex measuring cup. I measured 5 1/2 cups Hot water, then got out my 1 cup pyrex measuring cup and measured a 1/3 cup Honey and a 1/3 cup Oil. I got my measuring spoons from the cupboard drawer, and measured 4 teaspoons of course salt, which was sitting on the counter. I mixed it in, checked the tempurature, -It was just right. (Warm enough to feel good, but not hot enough to burn.) I would consider it slightly warmer then luke-warm. I took the Yeast from the Freezer at this point and measured in 3 Tablespoons. Getting out a wisk, I stirred it in gently. Then I dried my big measuring cup and added 6 cups of Whole Wheat Flour to the bowl. I mixed everything together evenly for about a minute, went for more flour and realized the Wisk was a bad decision. I went for a wooden spoon, and it worked like a charm. (I absolutely love wooden spoons!)
So, after the first 6 cups, there were 6 more cups. Added in a little at a time, while mixing. I kneaded it for about 10 minutes, giving my arms a workout and my mind a good time. Kneading bread is simply at the top of my list for stress release! No buts about it, there is just something about twisting, punching, flipping and turning that breaddough over and over that gives releaf to the worries in the brain. Amazing!
Now, once the dough was softened and stretchy, no longer sticking terribly to my hands, I formed a big neat ball and placed it in the center of the bowl. Covering it will a thin towel, I turned the oven on a low setting and let it heat up slightly for a minute or two. If it were summer, the kitchen counter would due to rise it, but in winter time I like to create a summer environment for it in the oven. I only let it get barely warm, about 95-100 degrees, then I placed the covered bowl in the center of the oven. In a half hour I would come back to check our progress.
Sure enough, it had doubled in size! I washed my hands and dried them, then did my favorite job of punching the swollen dough. It "popped" and deflated as I crushed it under my fists. The consistancy was perfect. I got out a good bread knife and cut the dough into 4 sections.
I shaped the dough into 4 nice loaves and placed them into oiled bread pans, it was time to let the yeast go to work again. Into the still-warm oven they went, covered with the thin towel. In half hour, I returned to find they had risen beautifully. Turning the oven on to 425 degrees, I waited for it to beep. As soon as it was preheated, I turned it down to 350. I did remove the towel first! Now, it will take 30 minutes from the time the oven was turned on. I have only 15 left to wait, then I will remove the steamy loaves of scrumtious looking bread and take them carefully from the pans, wrapping them in a towel to keep the moisture from escaping entirely.
I have no doubt at least one loaf will be opened before they are completely cooled! Perhaps I will take one to a friend or neighbor later today. Who knows! Hark!
So, after the first 6 cups, there were 6 more cups. Added in a little at a time, while mixing. I kneaded it for about 10 minutes, giving my arms a workout and my mind a good time. Kneading bread is simply at the top of my list for stress release! No buts about it, there is just something about twisting, punching, flipping and turning that breaddough over and over that gives releaf to the worries in the brain. Amazing!
Now, once the dough was softened and stretchy, no longer sticking terribly to my hands, I formed a big neat ball and placed it in the center of the bowl. Covering it will a thin towel, I turned the oven on a low setting and let it heat up slightly for a minute or two. If it were summer, the kitchen counter would due to rise it, but in winter time I like to create a summer environment for it in the oven. I only let it get barely warm, about 95-100 degrees, then I placed the covered bowl in the center of the oven. In a half hour I would come back to check our progress.
Sure enough, it had doubled in size! I washed my hands and dried them, then did my favorite job of punching the swollen dough. It "popped" and deflated as I crushed it under my fists. The consistancy was perfect. I got out a good bread knife and cut the dough into 4 sections.
I shaped the dough into 4 nice loaves and placed them into oiled bread pans, it was time to let the yeast go to work again. Into the still-warm oven they went, covered with the thin towel. In half hour, I returned to find they had risen beautifully. Turning the oven on to 425 degrees, I waited for it to beep. As soon as it was preheated, I turned it down to 350. I did remove the towel first! Now, it will take 30 minutes from the time the oven was turned on. I have only 15 left to wait, then I will remove the steamy loaves of scrumtious looking bread and take them carefully from the pans, wrapping them in a towel to keep the moisture from escaping entirely.
I have no doubt at least one loaf will be opened before they are completely cooled! Perhaps I will take one to a friend or neighbor later today. Who knows! Hark!
posted by Princess_Fyara at 2:01 PM
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