Supplies:
1. Wheat Montana Natural All-Purpose Flour (White and White Whole Wheat) - sold at some Walmarts, but cheapest in bulk here on Amazon (I go through a LOT of flour)
2. Bakers Joy (non-stick cooking spray with flour)- Great for all baking. Cheapest at Walmart ($1.99)
3. Red Star Yeast - can be bought in a jar at grocery stores, or in a big pack at Costco. The average person will not use up the Costco pack, but it is cheaper than the jars at the grocery store.
4. Dough Conditioner - not required but helps with the texture of the bread and helps bread last longer. I add about 1/4 teaspoon to all my bread recipes
5. French Bread Pan, 9 x 5 Loaf Pan, Baking Stone
6. Bread Slicer
7. Re-useable Bread Bag and/or Bamboo Bread Box
8. Kitchen Aid Mixer with dough hook (if you can afford it and have room, get a bigger one)
9. Bread Machine with dough cycle (I do not like baking bread in a bread machine as the texture is off, but the dough cycle is handy for some things).
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Favorite Bread Recipes:
I'm sharing 3 right now: My favorite bread for sandwiches, french bread, and sourdough:
 Ciabatta Sandwich Bread |
Adapted from http://www.kingarthurflour.com/shop/PrintRecipeOld?RID=R286&radio=1
This bread begins with an overnight sponge, which means the finished loaf has just the barest of sour tangs. As the sponge ferments, it creates certain acids that not only give the bread flavor, but affect the gluten, making the bread chewier. The use of a sponge will also increase the loaf's shelf life.
This bread begins with an overnight sponge, which means the finished loaf has just the barest of sour tangs. As the sponge ferments, it creates certain acids that not only give the bread flavor, but affect the gluten, making the bread chewier. The use of a sponge will also increase the loaf's shelf life.
The bread can be shaped into
an oval log but if baked in a pan it will be better for sandwiches.
Sponge
1 1/2 cups Unbleached All-Purpose Flour (Wheat Montana Brand four is recommended)
1 cup water
1/4 teaspoon instant yeast
Dough
sponge (from above)
1 teaspoon instant yeast
1 1/2 cups Unbleached All-Purpose Flour or White Whole Wheat Flour
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon nonfat dry milk
1/4 to 1/2 cup water (depends on your altitude/climate. In San Diego, I routinely use 1/3 cup)
2 tablespoons olive oil
1 1/2 cups Unbleached All-Purpose Flour (Wheat Montana Brand four is recommended)
1 cup water
1/4 teaspoon instant yeast
Dough
sponge (from above)
1 teaspoon instant yeast
1 1/2 cups Unbleached All-Purpose Flour or White Whole Wheat Flour
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon nonfat dry milk
1/4 to 1/2 cup water (depends on your altitude/climate. In San Diego, I routinely use 1/3 cup)
2 tablespoons olive oil
Directions:
1. Sponge:
Mix the sponge ingredients, in a small bowl or in the pan of
your bread machine, until well combined (program the machine for Dough, then
cancel it once the ingredients are mixed, after a couple of minutes). Let the
sponge rest overnight, covered, or for up to 24 hours. (I make it the night before and bake my
bread the next evening.
2. Dough
2. Dough
Mixer Method: Place all of the dough ingredients into the bowl
of your mixer, and beat it at medium speed, using the flat beater, for 5 to 8
minutes. The dough will never completely clear the sides of the bowl, though
it'll begin to acquire some shape. Cover the bowl with plastic wrap, and allow
the dough to rise for 1 to 1 1/2 hours; it will get very puffy.
Bread Machine Dough Cycle Method: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Allow the machine to complete its cycle. (the break can be baked in the breadmaker at this point, but it wont be as good)
3. Rise
Spray a 9x5 loaf pan with Non stick cooking spray (Preferably Baker’s Joy). Gently scoop the dough into the pan with your hand. Try not to over handle the dough. You can gently poke your fingers into it to even the dough
Bread Machine Dough Cycle Method: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Allow the machine to complete its cycle. (the break can be baked in the breadmaker at this point, but it wont be as good)
3. Rise
Spray a 9x5 loaf pan with Non stick cooking spray (Preferably Baker’s Joy). Gently scoop the dough into the pan with your hand. Try not to over handle the dough. You can gently poke your fingers into it to even the dough
(If not using a pan -Lightly grease a large cookie sheet,
and your hands. Handling the dough gently, stretch it into a log and make a
large oval of dough.)
Spray a piece of plastic wrap with traditional non stick
cooking spray and cover the pan (or if not using a pan, loosely cover the
dough)
Let it rise about 45 minutes. Near the end of the rise time,
preheat the oven.
4. Bake
Bake the bread at 375 degrees for 25 minutes. Turn the pan over and the bread should easily come out of the pan. Set the bread directly on the oven rack and bake for 5 more minutes. Turn off the oven, prop the oven door slightly open and allow the bread to cool in the oven.
Bake the bread at 375 degrees for 25 minutes. Turn the pan over and the bread should easily come out of the pan. Set the bread directly on the oven rack and bake for 5 more minutes. Turn off the oven, prop the oven door slightly open and allow the bread to cool in the oven.
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 Hearth Bread French Bread |
recipe
adapted from http://www.kingarthurflour.com/shop/PrintRecipeOld?RID=R121&radio=1
Ingredients:
1 tablespoon
(1 packet) active dry yeast
1 tablespoon sugar
2 cups warm water (not over 110°F)
5 1/2 to 6 cups Unbleached All-Purpose Flour (or replace 1-2 cups with Whole Wheat Flour)
1 tablespoon sugar
2 cups warm water (not over 110°F)
5 1/2 to 6 cups Unbleached All-Purpose Flour (or replace 1-2 cups with Whole Wheat Flour)
1
tablespoon salt
To mix: Using a Dough hook in a stand
mixer, Mix together the first three ingredients. Let this stand until the
yeast, sugar are dissolved. Gradually add the flour and salt to the liquid and
mix thoroughly until the dough pulls away from the sides of the bowl. Turn the mixer up to medium high, and “knead”
for about 5 minutes.
(If not using a mixer, Mix in a large bowl. Then, Turn the dough out onto a floured surface to knead by hand. Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.)
Let It Rise: Let the dough rise in the bowl. Spray a piece of plastic wrap with non-stick cooking spray and cover. Allow the dough to rise until it doubles in bulk, about 1 to 2 hours.
Shape it: Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a French Bread pan, baking stone, or cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.
Bake it: Lightly slash the tops of the loaves 3 or more times diagonally with a serrated bread knife. Bake at 400°F for 30-35 minutes, until the crust is golden brown and sounds hollow to the touch. (At the beginning and ending time of baking, you can put ice cubes or hot water in a tray at the bottom of the oven. The steam will make a nice crust on the bread)
Ideally, allow bread to cool before cutting into it.
(If not using a mixer, Mix in a large bowl. Then, Turn the dough out onto a floured surface to knead by hand. Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.)
Let It Rise: Let the dough rise in the bowl. Spray a piece of plastic wrap with non-stick cooking spray and cover. Allow the dough to rise until it doubles in bulk, about 1 to 2 hours.
Shape it: Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a French Bread pan, baking stone, or cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.
Bake it: Lightly slash the tops of the loaves 3 or more times diagonally with a serrated bread knife. Bake at 400°F for 30-35 minutes, until the crust is golden brown and sounds hollow to the touch. (At the beginning and ending time of baking, you can put ice cubes or hot water in a tray at the bottom of the oven. The steam will make a nice crust on the bread)
Ideally, allow bread to cool before cutting into it.
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This one is harder, but if you like Sour Dough Bread try
