Thursday, April 7, 2011
Easiest Bread Ever
1 C. Whole Wheat flour
2 C. All-purpose flour or any mix of these two.
(I have yet to get my 50/50 mix to turn out just right but this mix works great)
1 tsp. Salt
2 tsp. Yeast
Fork these dry ingredients together.
2 Tbsp. Oil (light flavored like peanut or vegetable)
1 Tbsp. Honey (doing the oil first keeps the honey from sticking to the measuring spoon)
1 C. Warm water (warm not hot, don't kill the yeast)
Give the whole thing a quick mix with a wooden spoon and turn out on to your work surface. It sort of looks like a real mess. Knead for about five minutes. Just long enough for everything to get incorporated and the dough to get elastic. Let it rest on the counter while you wash out the bowl. Oil your bowl before placing the dough in. Cover with a lint free towel and let rise for about an hour or until doubled in size.
Once your dough has risen punch it down and knead for about a minute to make sure the air is all out. While kneading shape it to fit your pan because the dough doesn't really care what shape the pan is. My first loaves were nice and tall but very short on the sides because I didn't shape them very well at all. Let the dough rest after kneading while you grease your loaf pan. I like to use a little vegetable shortening it seems to make the bread release a lot easier than the oil did.
Cover again with your lint free towel and let rise another hour or so. Place in a cold oven at 350 degrees for about 25 minutes. It should sound hollow when tapped. Turn it over onto your kitchen towel and release from the pan. The bottom should sound hollow also, if not than place back in the oven for a few more minutes. I like to let the bread cool over night before cutting.