Wednesday, October 16, 2013

Our latest relief society activity was on making  free hand artisan bread out of only four ingredients. It is a great recipe because you can make the dough in five minutes, no proofing the yeast, no kneading, and the dough can sit in your fridge for up to two weeks. Whenever we want a  little bread we pull some dough out of the fridge and let it rise for 20 minutes and cook it. 

Hailey is thrilled because she like to play with her dough and "decorate it".

Fresh herbs from the garden.

Fresh grated cheese.

Hailey's mini loaf.

Everyday we pull a little dough out  of the fridge and make a little bit of bread.

The best part is it is super easy and super delicious.

Hailey made a small loaf of bread, but fell asleep while it was cooking.So when it was done I ate smelled to looked up at me with it's lonely golden crust and begged me to eat it. I was forced to eat it.  Then Hailey woke up from her nap and asked me where here bread was. I told her I ate it. "YOU What? YOU ATE MY BREAD!?!" So we made so more and this time she stayed awake while it was cooking.

A little loaf for Steve and a smaller one for Hailey.

I will list a simple version of instructions, for a more detailed set of instructions here is the link:

3 cups warm water
1 1/2 tablespoons yeast (2 packets)
1 1/2 tablespoons kosher or coarse salt
6 1/2 cups of flour

Add yeast to bowl of warm water. (Don't worry about getting it to dissolve) Mix in salt and flour. ( I throw everything in my kitchen aid mixer) Mix dough- it will be sticky and wet. This should take less than 5 minutes total. Allow dough to rise at room temperature- recipe suggest 2 hours all the way up to 5 without harming the recipe. As the dough it sitting out it becomes less sticky.

Now you can refrigerate the dough or cook it. I read somewhere else refrigerating the dough improves the flavor and texture.

To cook the dough preheat the oven to 450 degrees. Flour the dough and shape it. I let our  rise 20 minutes. Slash the top of the dough with a serrated knife-to help with rising. Put a dish of hot tap water  on the bottom rack of the oven  -the steam will help with the crust cooking. Throw in the oven and cook! Yum. I can't find my baking stone so we have been cooking it on a cookie sheet with foil that I spray with Pam so the bread doesn't stick. Many people use cornmeal. We can cook a small loaf in 10-15 minutes and a larger one in 25.

Haven't burned one yet. Sometimes this doesn't look like it is rising, but once we put it in the over it puffs up beautifully. In the past 3 days we have made 8 loaves...and no we didn't eat them all by ourselves. We are good about sharing with the neighbors and my family.

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