Basic Bread Procedures
Preheat oven to warm setting.
1. Heat 1/2 cup water to a temperature just above lukewarm. Put in 1 tablespoon dry yeast and one tablespoon sugar. Let that sit for about 10 minutes.
Turn off oven.
2. When it has bubbled up about an inch above the water line, pour the yeast into a glass mixing bowl and add another 1 1/2 cups warm water. Add two cups of flour and then add 1 1/2 teaspoons salt. Add 4 more cups of flour, 2 cups at a time, stirring in between.
3. After six cups of flour, if the dough is not too sticky, turn it out on a floured surface. I use a canvas cloth, which I shake out and keep in the freezer between baking sessions.
4. Knead the dough for a few minutes with the goal of creating a smooth and evenly textured dough.
5. Generously oil a large glass bowl. Place the dough in the bowl, so that it coats with oil. Turn the dough over, so the oiled side is up.
6. Cover the bowl with a clean dish towel, and place in the warm oven. If the oven feels too hot, open the door for a minute and let the excess heat escape.
7. Let the dough rise until it about double in size; this may take up to two hours.
8. Remove the dough and turn it out on the floured surface. Gently knead it. At this point, you can let the dough "rest," for about 10 minutes. If you do not knead it too vigorously, resting can be skipped.
9. Cut the dough into two parts, and shape two loaves. Put these in greased loaf pans or onto stoneware baking rounds. It is not crucial to grease the stoneware, but it does make the crust crispier.
10. Let the loaves rise in the warm oven covered with clean towels until double; this may take nearly two hours. When they have risen, remove them from the oven and preheat it to 350 degrees. Bake them one at a time on the middle rack. If you have a very large oven or two ovens, you can bake them at the same time.
11. Set the time for twenty minutes. Test to see that it is done by tapping the top with a long knife. A hollow sound means it is baked through. A thud means you should bake it a few minutes longer.
12. When the bread is done, let it cool for about 1/2 hour before cutting. Serve it warm with butter.
Optional ingredients to try:
For dry ingredients use less flour; for liquid or moist ingredients, use less liquid. As long as you add your flour slowly, you will be able to adjust the amount to make the dough the right texture.
buttermilk
chopped nuts
dried, chopped fruit; raisins, cranberries, apricots, apples, pineapple, mango, etc
grated cheese
almond flour
ground flax
molasses
herbs
chilies
rye flour
kamut flour
cornmeal
oatmeal
buckwheat flour
wheat germ
Flax, oatmeal, wheat berries and cornmeal can be ground in a coffee grinder.
