A Good Bread Recipe
Ingredients
- 3 cups lukewarm water
- ¾ tsp dry yeast
- 7½ - 8 cups mixture of white and whole wheat flour
- 2½ tsp salt
- 2 tbsp – oil
Method
Proof yeast in ½ cup water with 1 tsp of flour. Cover and let it sit till active (it will bubble slightly, rise to the top and stink of yeast).
Combine water with yeast water and slowly add ½ flour. Stir 100 times in the same direction till well mixed and strands start forming.
Stir in salt and oil. Add remaining flour ½ cup at a time, stirring well until too stiff to stir with a spoon.
Turn out onto lightly floured board and knead for 20 minutes, adding flour to keep dough from sticking to board. It should be springy.
Cover the dough with a damp cloth for 10 min and wash and grease bowl lightly with oil.
After rest, knead the dough a few more times, place in greased bowl, cover with a damp cloth, plastic bag and a plate. Let it rise for over 2 hours until it springs back when touched.
Deflate by punching and kneading. Let it rise again for one hour (covered in the same way as before). Once it has risen, deflate and cover with a damp cloth for 10 minutes.
Put the dough into 2 bread pans, shaping the dough only a little (it can take care of itself). Let the dough rise for an hour (covered with damp cloth).
Slash the tops to allow for expanding. Bake at 400F (200C) for 20 min. Turn to 350F (175C) for 20-30 min until sounds hollow when thumped at the bottom.
