Bread Update.

Well, I thought it might be time to update everyone as to how I'm enjoying the Laurel's Kitchen Bread Book. And that would be: very, very much.

I am still in awe that I can make a 100% wheat bread so light and delicious. Laurel writes that the long twenty minute knead is what makes these loaves so tender and light.

Here is the Buttermilk Bread that I did today. with my freshly ground wheat of course. The results, as you can see, were not bad. I only wish I had more than one 8 by 4 bread pan as these loaves are 1.5 pounds. Until then, I can always do with one bread loaf and one round loaf. They turned out a bit too tender for my taste. I like a bread with more earthiness. But Dan and Ana love these loaves. So, I'll go with it.



Here is the recipe my bread loving friend:

1 1/2 c. hot water
1/4 c. honey
1 1/4 c. cold buttermilk

dissolve honey into the water and add the buttermilk. The resulting liquid should be lukewarm.

5 1/2 c. whole wheat flour
2 t. salt
2 t. instant yeast

knead the dough for a good 20 minutes, but don't go over or it will tear in the final proof. Form into a ball and set in a warm, draft free place to rise. It will take about an hour and a half. Press the dough flat and form it into a smooth round again and let it rise once more. This time it will take about 45 minutes.

Press the dough flat and form into two loaves or two rounds (or one loaf and one round as the case may be) and let rise for the last proof. This should also take about 45 minutes. In the meantime, preheat oven to 350 degrees.

Once the dough is ready, pop 'em in the oven and let them bake for around 40-50 minutes.

Take the dough out. Once you have waited as long as you can (usually about 15 minutes for me), slather on the butter or jam or honey or what have you. Pour a tall glass of cold milk. And you are golden.