The Making of Bread...

~Caitlyn

Baking day

I love baking bread.....

~Caitlyn

Bread: The staff of life

When you hear the word: Bread, what do you first think of? Perhaps the store bought bread that comes in a plastic bag and has what seems like a million ingredients in it? Or maybe you think of the bread that you get from 'Great Harvest Bread Co.' every loaf being perfect in both shape, texture and flavor? Or maybe...Maybe you think of homemade bread, with every loaf different than the last, each with its own delightful tangy taste and chewy texture....

In my family we eat a lot of bread. Yes we do eat store bought bread, but more often than not it is homemade; I am the resident bread maker.

To me, there is nothing more satisfying than making my own bread from scratch and then watching my family reach for another slice when its finally cooled, and then reaching for another and then trying to get one more slice with out being noticed.

Before I broke my wrist, I was making bread four times a week and averaging 16 to 18 loaves. Now I've slowed down to about twice a week and 12 loaves. My family gets graced with fresh loaves of Baguette, Ciabatta, French, Italian, Rustic, Herb, Sourdough and regular sandwhich bread. No, I don't make all of that every week. But if a family member asks for something special, then I am immediately off to the kitchen.

A couple days ago, mom gave me a new recipe to try. With this one you make a great big batch and then whenever you need bread you just pull a hunk off, let it rise on a pan and then baked it. It sounded easy enough so I tried it. While I definitely did not like making the dough (the recipe didn't make much sense), the bread itself was heavenly. A chewy, yet light and airy texture with a tangy flavor that had subtle naunces of sourdough.

Here's the recipe should anyone out there like to try it. Oh, and I modified it slightly just so that it would make more sense. The original recipe left you scratching your head in confusion. :D

Makes 2--Loaves

3 cups warm water

1 1/2 Tbsp yeast

1 1/2 Tbsp salt

6 1/2 cups unbleached, all-purpose flour


Mix yeast and water together in a bowl until yeast has dissolved, set bowl aside.

mix flour and salt together in a larger bowl, then add yeast mixture.

Mix everything together until a wet dough forms. When everything is thoroughly mixed, place the dough in a greased bowl and cover with plastic wrap. You do not knead this dough interestingly.

Let dough rise at room temperature until it begins to collapse, anywhere from 2 to 5 hours. Refrigerate dough at least 3 hours before making shaped loaves.

When you are ready just take the dough and place on a oiled surface (I use Olive oil). Cut dough into two pieces and put in loaf pans. Let dough rise until almost double in size. Bake at 350 for 30 to 40 minutes.

Enjoy!