Wednesday, April 16, 2008

Rubbing it in, just a little

Oh right, I forgot to mention why the renewed interest in flogging. To be honest I have been meaning to get back to this flog for some time. I no longer have any excuses.
That's right. That's me right there. I love birthdays.
So, as a result, lots of bread baking has been goin' down.
A very basic sandwich bread recipe follows:
2 cups flour (AP is fine, BF is cool too)
into which is mixed about a Tablespoon of salt (maybe a bit less, I never measure such things)
1/2 cup warm water
into which goes about 1 1/2 teaspoons of Yeast
1/2 cup milk, warmed (and yes I mean whole milk, what kind of a site do you think this is?)into which is melted 1 Tablespoon of butter (unsalted always!)
Let yeast bloom in warm water for about 10 minutes,
mix with flour until a shaggy dough forms, wait 5 to 35 minutes (could let it rest like this for hours, but it is unnecessary.)
Mix in the milk let it rest again for 20 - 30 minutes. Then knead until it is done.
No, I am not going to tell you how long to knead it, just do it until it is done.
Let is rise until doubled then split into two loaves. Press down and fold, I usually do all four corners in, then those four corners and pull it tight. I know this is not very discriptive but I am feeling lazy right now. Maybe I will edit it later but at least I am posting something, right? You're just wasting time at work reading food blogs!
Anyway, let these loaves rise again then shape, proof and bake.
400 degrees (on your baking stone of course!) for 12 minutes or so, then turn the oven down to 350 and bake until done, probably around 35 minutes more.

Here is it served with some of the beans left over from a cassoulet made yesterday. Breakfast of champions.


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