- 3 cups of white or whole wheat
flour, or 1-1/2 cups of each (plus a
little extra flour for kneading)
- 1 teaspoon salt
- 1 packet, or about 2 teaspoons yeast
- 1 tablespoon sugar or brown sugar or
honey
- 2 tablespoons oil
- 1 cup warm water (not hot, just
warm)
When
you need a recipe to practice making bread
with, this is the one to turn to. First you
need a big bowl. If you don't have a big
bowl, then a large pot will work just as
well. Measure the flour into the bowl (or
pot). White flour is easier to use to make
your first batch of dough. Whole Wheat flour
makes a simple variation though, when you
decide to branch out a little. Make sure
your flour measurements are level with the
top
of
the measuring cup. Don't pack the flour down
into the cup. Just scoop it in lightly, and
even off the top of it with your finger by
brushing off the excess. After you put your
flour into the bowl, add the salt, sugar and
yeast. One of the packets of yeast from the
store will work just fine. If you have a jar
or bag of yeast, then use about 2 teaspoons
of it. Using your hands or a spoon or fork,
stir the yeast, salt, sugar and flour all
together. These are the dry ingredients.
They are called dry ingredients because they
aren't wet or sticky. They are dry and
light. Now measure in your oil. Add a cup of
warm water. Do not use hot tap water. Hot
tap water is too hot and will kill the
yeast. Use warm tap water instead. Warm
enough to feel warm to your finger, but not
warm enough to scald you. Try to measure the
water accurately.
Stir the dough with a fork or spoon until it
gets sticky and stiff. Next look at your
hands, are they clean? If not then wash
them. Remove any rings or watches you may
have on and put them
in
a safe place. Dig into the dough with your
clean hands. It will be gooey, and warm.
Work the dough with your hands, right there
in the bowl. Scrape the dough off of your
fingers as necessary and try to get the
dough to all work together into a nice ball.
If it is too sticky then add more flour. You
may need to add up to 1/2 cup more flour, or
even more sometimes. If it is too dry, then
add a little bit of water at a time, to get
it right. Usually a teaspoon of water at a
time, is a good way to go. Mix and mash; Mix
and mash. When you get a ball of dough, turn
the dough out onto your counter or kitchen
table. Scatter a bit of flour about the
dough, and around the counter. Knead the
dough. Press it, fold it, stretch it, turn
it. Keep kneading the dough for a full 5
minutes by the clock. Set the timer if need
be. Kneading makes the dough soft and
fluffy. Be sure to knead it enough.
Then let the dough sit on the counter for a
few minutes while you wash out the bowl you
used
to
mix it in. Dry the bowl and pour a little
bit of oil into it. A spoonful (teaspoon or
tablespoon) will be just enough. Place the
ball of dough into the clean bowl, on top of
the oil. Roll the dough around in the oil,
to coat it evenly. Place the dough in a warm
spot, or on the counter near the stove.
Cover the top of the bowl with plastic wrap
or a tea towel. Allow the dough to sit and
rise. It may take the dough up to 2 hours to
rise. You will want it to double in size. Be
patient and give the dough enough time to
get as big as it can. Sometimes this happens
in as quickly as an hour, but usually it
takes longer, especially if the kitchen is
cold.
When it is well risen, punch the dough down.
Put your fist into the dough and smash down
to force all the air out of it. Knead the
dough again. This time, just knead it for a
minute or so. Long
enough
to get all the air out of it. Let the dough
rest for a minute or two while you oil or
grease a loaf pan. A large loaf pan either
9" by 5" or 8½" by 4½" is the perfect size.
If you don't have a loaf pan, then use a
casserole pan, or a round cake pan. The
dough doesn't know what shape it is supposed
to be. You have to give it shape. Round
bread is sometimes easier to make as a first
loaf, so if you don't have a bread pan, use
what ever you do have. Just make sure to
grease the pan well. Coax the dough into the
shape of the pan you are going to bake it
in. Cover it with a dish towel or plastic
wrap again. Set it aside and let it rise for
about an hour to an hour and a half. It
should double in bulk again. After it has
risen enough, it is time to bake it. Set the
oven to 350° or 375°. Place the bread into
the oven. You do not need to preheat the
oven. Let the bread bake for 30 to 40
minutes. When it is done the top will be
golden brown. It will be well risen, and
crusty. Carefully turn the hot bread out of
the pan and onto a dishtowel on the counter.
Be careful not to burn yourself. Thump the
bottom with your finger. If it sounds hollow
then it is done. If it doesn't sound hollow,
then put it back into the pan and bake it
some more. Allow the bread to cool down for
a few minutes before slicing it.
When
you slice it be sure to use a serrated
(bumpy) edged knife. Saw back and forth
across the bread like you are sawing a log.
Do not press too hard, just saw gently. When
you get your first slice of bread, spread a
little margarine or jam on it and take a
bite. Succumb to the pleasure which only a
bite of your own homemade bread can create.
Grin decadently and plan your next loaf.
Or, if this loaf of bread fails, check the
recipe and try again. Keep trying until you
are satisfied
with your results. I didn't make it
perfectly the first time; I made bricks. Big
heavy, chewy, undercooked bricks. It takes
practice to get the hang of it, so don't
give up. Just keep at it, and before you
know it, you will be very pleased with what
a little flour and yeast can make up for
less than twenty-five cents.
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