I have a new recipe I’ve been working on, and I think it is pretty darn.

Want to try it?

I use a bread machine on the dough cycle.  It takes 1 1/2 hours and then all I have to do is slightly knead the dough on a floured surface, shape it into two loaves, put it into greased pans, let it rise for 30-50 minutes, (until the top of the dough is about 2-3″ above the pan) and bake it in a 350° oven for 35 minutes. You can also slash the tops with a sharp knife (about 1/4″ deep) after rising and before baking if you want a nice look. The cut also helps to keep the sides from splitting as it rises in the heat of the oven.

You could surely use a bread mixer or do this by hand, kneading at resting the dough a couple of times at about 30 minute intervals. Bread machines are cheap and you can find them used for next to nothing!  I guess that people don’t use them much because baking the bread in the machine is never pretty and the texture is lacking. But I think it’s worth having one just to use the dough cycle.  I use it several times a week!

2 cups room temp water

1 heaping Tbs Real salt

1/3 cup coconut oil

1/4-1/3 cup raw honey

2 1/2 cups freshly ground wheat flour

3 cups quality white flour

1 heaping Tbs dry yeast

When you’re making variations, remember you need:

liquid (about 1 cup : 3 cups flour)

savor (salt)

fat (olive oil, coconut oil, butter)

sweet (honey, maple syrup, agave)

leaven (yeast)

flour (you can use many different kinds of grains! Chef Brad suggests 1/3 grain + 2/3 gluten type flour)

If you have each of those components, you can make it sweeter or change up the ratio of grains/flours, or add in seeds or herbs, etc.

One thing that is really helpful to have on hand is granulated vitamin C (ascorbic acid). When you use the heavier flours, add 1/2 tsp vitamin C and it will lighten the texture!

Is there anything more delightful than to step into your home and smell fresh bread?

Love ya!

Jacque

 

 

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