Nothing very exotic tonight... But this is just a basic recipe that I will refer too later! I am planning to post 2 very, very, very good bread this week, this just the preparation for the good stuff!
The recipe I chose can be found here. I change a little the steps to make it easier and quicker to prepare. I learned this method when I did my "bread course" at the community center in Sherbrooke a couple of years ago. It's also there that I learned how to make the best bread ever (more to come!).
In a big bowl, put 250 ml of warm liquid (if you do a sweet bread, put milk, otherwise, water is fine). Add 2 teaspoons of melted butter (or oil, whatever greasy stuff you have at hand!), 1/2 teaspoon of salt and 2 teaspoons of sugar. Mix well. Add the flour, a little bit at a time up to more or less 750 ml: put the first third of it in the liquid, and add 12g of dried (instant) yeast on top of it before you mix. Once it's mix, add more flour (100-150ml) at a time, and mix again, and more... You will need a good wooden spoon to help you (and good biceps ;). Once the dough is dry enough and you feel that it doesn't stick to the side of the bowl, you should use your hands to knead it. Knead for 5-6 minutes (they normally say 10, but if you do the trick ok with the wooden spoon, you will be ok faster). The dough should be elastic and soft. You can test how elastic it is by making a ball and pressing with the length of your finger (not just the tip), if it is elastic enough, it will pop out nicely. Put the dough in a greased bowl, cover with a clean clothing (we use Tupperware bowl with a lid, which is perfect) and put in a warm place. I normally just start the oven for a few seconds and leave the light open afterward.
After 30 to 50 minutes, the dough should have double, telling you it's time to take care of it. Punch it (or do whatever you would like to make it deflate). Form a nice shape and put it in a greased bread form. Let it rise until double again.
Put it the oven at 180°C until golden, 30-40 minutes. To test if the bread is well cooked, you should put it out of the form, and knock it underneath: it should sound hollow when well cook.
Note: Making bread should be a relaxing and easy activity. Being approximative is fine! If it takes less flour, it take less, if the times need to be ajusted, it's fine too! The only critical point is to have fresh (enough) yeast!
The recipe I chose can be found here. I change a little the steps to make it easier and quicker to prepare. I learned this method when I did my "bread course" at the community center in Sherbrooke a couple of years ago. It's also there that I learned how to make the best bread ever (more to come!).
In a big bowl, put 250 ml of warm liquid (if you do a sweet bread, put milk, otherwise, water is fine). Add 2 teaspoons of melted butter (or oil, whatever greasy stuff you have at hand!), 1/2 teaspoon of salt and 2 teaspoons of sugar. Mix well. Add the flour, a little bit at a time up to more or less 750 ml: put the first third of it in the liquid, and add 12g of dried (instant) yeast on top of it before you mix. Once it's mix, add more flour (100-150ml) at a time, and mix again, and more... You will need a good wooden spoon to help you (and good biceps ;). Once the dough is dry enough and you feel that it doesn't stick to the side of the bowl, you should use your hands to knead it. Knead for 5-6 minutes (they normally say 10, but if you do the trick ok with the wooden spoon, you will be ok faster). The dough should be elastic and soft. You can test how elastic it is by making a ball and pressing with the length of your finger (not just the tip), if it is elastic enough, it will pop out nicely. Put the dough in a greased bowl, cover with a clean clothing (we use Tupperware bowl with a lid, which is perfect) and put in a warm place. I normally just start the oven for a few seconds and leave the light open afterward.
After 30 to 50 minutes, the dough should have double, telling you it's time to take care of it. Punch it (or do whatever you would like to make it deflate). Form a nice shape and put it in a greased bread form. Let it rise until double again.
Put it the oven at 180°C until golden, 30-40 minutes. To test if the bread is well cooked, you should put it out of the form, and knock it underneath: it should sound hollow when well cook.
Note: Making bread should be a relaxing and easy activity. Being approximative is fine! If it takes less flour, it take less, if the times need to be ajusted, it's fine too! The only critical point is to have fresh (enough) yeast!
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