Basic Bread

Bread in one form or another has been a human dietary staple since the beginning of organized society. When man moved from hunter gatherer to farmer, bread was soon invented. Adam and Eve were gatherers. But as family's grew and seasonal food was not always available, grains became more important beacuse they stored for ever and are versatile.  Today we have bakers and pastry makers.  Bread is not that hard to make it takes about 25 minutes of prep with a decent stand mixer and about 25 minutes of cooking.

A note on Flour:  Flour is important. It dictates the price of each loaf.  Bread runs between three and five dollars a loaf.  Buying excellent flour  is important.  Price is a matter to consider.  Shop for flour that is the cheapest as well as quality and for bread high in protein.Often times buying in volume helps.  I found a great quality flour at CostCo.  I get a twenty five pound bag for $6.99 and it works great.  A five pound bag  of bread flour costs about $5.60 in a grocery store.  So I had to choose between storing flour at twenty five cents a loaf or over a dollar ten a loaf.

King Aurthur is expensive... But it is American made and available nationwide.  They even have specialty flours after you decided to expand your bread skills.



 Ingredients:

• 1 pound (about three cups dry measure) of flour.  I suggest you spring for Bread or bread maker flour.  life will be much easier.
• 1/2 tsp of salt
• 2 3/4 tsp or 1 package Dry Active Yeast (No blooming required)
• 250 ml (1 cup) of water heated to about 115 degrees F or 46degrees C
  NOTE: over 125 degrees F (51.5C) will kill the yeast if added directly to the water. That is why it is better to mix it in the flour.  By the time the water hits the yeast chances are it will not kill it.
• Oven preheated to 425 Degrees F (218 C)

Procedure:
In a four quart mixing bowl combine flour, salt and yeast, stir until combined.


With a stand mixer:
Start the mixer on low with a kneading hook.
Pour water in allowing it to combine with the flour. The dough will start to look like rags.
Increase to a medium speed and continue kneading for fifteen minutes.  Do not skimp on the time.  It will make all of the difference in the end product.I don't care how sticky or not the dough is.  Gluten takes time to develop.


Without a Mixer:
method one - Combine dry ingredients as before. Using a spoon mix in water a little at time until dough comes together.  There will be a point where using your hands is better than a spoon.  Wash, dry and flour your hands prior to using them.  Knead on a a floured bench for between twenty five  and thirty minutes (yes really).




Method two let the clock tick: Combine ingredients as above.  When it is to knead,  work the dough for about 10 minutes.  Place bread in greased bread pan and cover with a damp towel.  Place in the refrigerator over night.

After  kneading above, place dough in greased/buttered bread pan or roll into baguette and place on a sheet with corn meal lightly dusted on the flat sheet.

Allow to rise for at least one hour.  Not better flavor can be had be allowing a slow eight hour rise in the refrigerator.  The important piece here is that the dough doubles in size.

Yeast bread will not rise significantly in the oven. So if you do not get a double of dough let it rest over night. or try again.

Yeast is very sensitive to the environment. letting it get to hot will kill it, too cold and it won't work. Remember yeast is a colony of living creature we enlist to add flavor and texture to our dough. 





Cook in preheated 450 degree F oven for about 25 minutes.  Bread when done will sound hollow when thumped  of tapped or it will have an internal temperate of 130 degrees F (55.C)

The bread should fall out of the pan with out too much effort.

Turn loaf on to a cooling rack for 20 minutes at least before cutting.  Cutting hot or really warm bread is a challenge so be patient.