HOMEMADE BREAD
Having a thyroid issue has caused me to look into the gluten free diet in the past. I was already making everything from scratch so I switched to gluten free for about 6 months, but did not notice a difference. (That seems to be unusual in the thyroid issue world) My conclusion is that since I use organic wheat and other organic grains, that it may have more to do with what is on or in the grains that may be causing the reaction. Everyone is different, so we need to find what will work for our own bodies. Happy Baking!
AMISH WHITE BREAD
This recipe has been around a long time because it is good!
This is good place to start when your family is used to store bought bread.
After smelling the bread baking and enjoying this for awhile they will be ready
for bread with more substance or in German...Etwas Handfestus! (Direct translation,
something you can hold in your hands!...English translation...rib stickin' good!)
Amish White Bread
2 cups warm water (warm to the wrist but not hot)
1/4 cup white sugar (You can substitute with honey or sucanat)
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil ( I use Olive Oil)
6 cups bread flour ( I use organic Whole Wheat Pastry Flour)
Directions
Dissolve water in warm water in a large mixing bowl.
Stir in yeast and allow to rise.
Add salt and oil to yeast after the yeast has risen.
(It will look foamy and creamy)
Kneading Direction with Kitchen Aid
Add two cups flour to Kitchen aid bowl
Pour in yeast mixture
Mix gently
Switch to kneading attachment
Add rest of flour one cup at a time
Knead for 2 minutes
OR
Kneading Directions by Hand
Add flour one cup at a time mixing after each cup
Place dough on lightly floured surface and knead dough until smooth
Kneading: Put heals of hand into dough firmly pushing, grab dough farthest from you and pull it towards you and fold dough in half, turn dough a quarter turn and begin again. Continue till dough is smooth adding small amounts of flour to surface so dough does not stick. This process will add air to the dough and help it rise, and will take about 5 minutes.
Next
Place oil in bowl and coat
Place dough in oiled bowl and flip to coat both sides of dough
Cover with a damp cloth.
Allow to rise in a warm spot until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half.
Shape into loaves
Place into two well oiled 9x5 inch loaf pans.
Cover with a damp cloth and let rise in warm place until doubled about 30 mins
Bake 30 mins. at 350 F
Enjoy the warm kitchen and the delicious bread and the fruit of your hands!
After smelling the bread baking and enjoying this for awhile they will be ready
for bread with more substance or in German...Etwas Handfestus! (Direct translation,
something you can hold in your hands!...English translation...rib stickin' good!)
Amish White Bread
2 cups warm water (warm to the wrist but not hot)
1/4 cup white sugar (You can substitute with honey or sucanat)
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil ( I use Olive Oil)
6 cups bread flour ( I use organic Whole Wheat Pastry Flour)
Directions
Dissolve water in warm water in a large mixing bowl.
Stir in yeast and allow to rise.
Add salt and oil to yeast after the yeast has risen.
(It will look foamy and creamy)
Kneading Direction with Kitchen Aid
Add two cups flour to Kitchen aid bowl
Pour in yeast mixture
Mix gently
Switch to kneading attachment
Add rest of flour one cup at a time
Knead for 2 minutes
OR
Kneading Directions by Hand
Add flour one cup at a time mixing after each cup
Place dough on lightly floured surface and knead dough until smooth
Kneading: Put heals of hand into dough firmly pushing, grab dough farthest from you and pull it towards you and fold dough in half, turn dough a quarter turn and begin again. Continue till dough is smooth adding small amounts of flour to surface so dough does not stick. This process will add air to the dough and help it rise, and will take about 5 minutes.
Next
Place oil in bowl and coat
Place dough in oiled bowl and flip to coat both sides of dough
Cover with a damp cloth.
Allow to rise in a warm spot until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half.
Shape into loaves
Place into two well oiled 9x5 inch loaf pans.
Cover with a damp cloth and let rise in warm place until doubled about 30 mins
Bake 30 mins. at 350 F
Enjoy the warm kitchen and the delicious bread and the fruit of your hands!
ARTESIAN BREAD
The Master Recipe: Boule (Artisan Free-Form Loaf)
This book has changed the way we make good bread, they have made it easy!!!
It may look like a long list of directions, but once you have this down, it is very convenient to have on hand and pull out as you get home from work and bake while you gather the rest of dinner together.
Makes four 1-pound loaves. The recipe is easily doubled or halved.
• 3 cups lukewarm water
• 1-1/2 tablespoons granulated yeast (1-1/2 packets)
• 1-1/2 tablespoons kosher or other coarse salt
• 6-1/2 cups unsifted, unbleached, all-purpose white flour,
measured with the scoop-and-sweep method
• (Can use up to half whole wheat pastry flour in recipe)
• Cornmeal for pizza peel
Mixing and Storing the Dough
1. Warm the water slightly: It should feel just a little warmer than body temperature, about 100°F. Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold tap water and get an identical final result; then the first rising will take 3 or even 4 hours. That won’t be too great a difference, as you will only be doing this once per stored batch.
2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don’t worry about getting it all to dissolve.
3. Mix in the flour—kneading is unnecessary: Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula; don’t press down into the flour as you scoop or you’ll throw off the measurement by compressing. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy-duty stand mixer fitted with the dough hook until the mixture is uniform. If you’re hand-mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don’t knead. It isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise: Cover with a lid (not airtight) that fits well to the container you’re using. Do not use screw-topped bottles or Mason jars, which could explode from the trapped gases. Lidded plastic buckets designed for dough storage are readily available (see page 14 of the book). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately 2 hours, depending on the room’s temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try our method, it’s best to refrigerate the dough overnight (or at least 3 hours), before shaping a loaf. The scoop-and-sweep method gives consistent results without sifting or weighing. It’s easier to scoop and sweep if you store your flour in a bin rather than the bag it’s sold in; it can be hard to get the measuring cups in a bag without making a mess.
Also: Don’t use an extra-large 2-cup-capacity measuring cup, which allows the flour to over pack and measures too much flour.
Relax! You do not need to monitor doubling or tripling of volume as traditional recipes.
On Baking Day
5. The gluten cloak: don’t knead, just “cloak” and shape a loaf in 30 to 60 seconds. First, prepare a pizza peel by sprinkling it liberally with cornmeal (or whatever your recipe calls for) to prevent your loaf from sticking to it when you slide it into the oven. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off; it’s not intended to be incorporated into the dough. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 to 60 seconds.
6. Rest the loaf and let it rise on a pizza peel: Place the shaped ball on the cornmeal-covered pizza peel. Allow the loaf to rest on the peel for about 40 minutes (it doesn’t need to be covered during the rest period). Depending on the age of the dough, you may not see much rise during this period; more rising will occur during baking (“oven spring”).
7. Twenty minutes before baking, preheat the oven to 450°F, with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.
8. Dust and slash: Unless otherwise indicated in a specific recipe, dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a 1/4-inch-deep cross, “scallop,” or tic-tac-toe pattern into the top, using a serrated bread knife (see photo).
9. Baking with steam: After a 20-minute preheat, you’re ready to bake, even though your oven thermometer won’t yet be up to full temperature. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated baking stone. Quickly but carefully pour about 1 cup of hot water from the tap into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Because you’ve used wet dough, there is little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or “sing,” when initially exposed to room temperature air. Allow to cool completely, preferably on a wire cooling rack, for best flavor, texture, and slicing. The perfect crust may initially soften, but will firm up again when cooled.
10. Store the remaining dough in the refrigerator in your lidded (not airtight) container and use it over the next 14 days: You’ll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the 14-day storage period. Refrigerate unused dough in a lidded storage container (again, not airtight). If you mixed your dough in this container, you’ve avoided some cleanup. Cut off and shape more loaves as you need them. We often have several types of dough storing in the refrigerator at once. The dough can also be frozen in 1 pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.
What’s a “gluten-cloak”? Just imagine a warm blanket being pulled around you on a cold night. Or, for the more technically inclined: What you are trying to do here is to add enough flour to the surface so it can be handled and the protein strands in the surface can be aligned, creating a resilient “cloak” around the mass of wet, barely kneaded dough. Visualize a cloak being pulled around the dough, so that the entire ball is surrounded by a skin. Resist the temptation to get rid of all stickiness by adding too much flour.
Lazy sourdough shortcut: When your dough bucket is finally empty, don’t wash it! Immediately re-mix another batch in the same container. In addition to saving the cleanup step, the aged dough stuck to the sides of the container will give your new batch a head start on sourdough flavor. Just scrape it down and it will hydrate and incorporate into the new dough.
Amaze your friends with the “6-3-3-13″ rule: If you want to store enough for eight one-pound loaves, here’s a simple example for the recipe: 6, 3, 3, and 13. It’s 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour. Store in a 10-quart lidded container. That’s it. It will amaze your friends when you do this in their homes without a recipe—but tell them to buy the book anyway!
You can also use the recipe for
This book has changed the way we make good bread, they have made it easy!!!
It may look like a long list of directions, but once you have this down, it is very convenient to have on hand and pull out as you get home from work and bake while you gather the rest of dinner together.
Makes four 1-pound loaves. The recipe is easily doubled or halved.
• 3 cups lukewarm water
• 1-1/2 tablespoons granulated yeast (1-1/2 packets)
• 1-1/2 tablespoons kosher or other coarse salt
• 6-1/2 cups unsifted, unbleached, all-purpose white flour,
measured with the scoop-and-sweep method
• (Can use up to half whole wheat pastry flour in recipe)
• Cornmeal for pizza peel
Mixing and Storing the Dough
1. Warm the water slightly: It should feel just a little warmer than body temperature, about 100°F. Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold tap water and get an identical final result; then the first rising will take 3 or even 4 hours. That won’t be too great a difference, as you will only be doing this once per stored batch.
2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don’t worry about getting it all to dissolve.
3. Mix in the flour—kneading is unnecessary: Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula; don’t press down into the flour as you scoop or you’ll throw off the measurement by compressing. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy-duty stand mixer fitted with the dough hook until the mixture is uniform. If you’re hand-mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don’t knead. It isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise: Cover with a lid (not airtight) that fits well to the container you’re using. Do not use screw-topped bottles or Mason jars, which could explode from the trapped gases. Lidded plastic buckets designed for dough storage are readily available (see page 14 of the book). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately 2 hours, depending on the room’s temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try our method, it’s best to refrigerate the dough overnight (or at least 3 hours), before shaping a loaf. The scoop-and-sweep method gives consistent results without sifting or weighing. It’s easier to scoop and sweep if you store your flour in a bin rather than the bag it’s sold in; it can be hard to get the measuring cups in a bag without making a mess.
Also: Don’t use an extra-large 2-cup-capacity measuring cup, which allows the flour to over pack and measures too much flour.
Relax! You do not need to monitor doubling or tripling of volume as traditional recipes.
On Baking Day
5. The gluten cloak: don’t knead, just “cloak” and shape a loaf in 30 to 60 seconds. First, prepare a pizza peel by sprinkling it liberally with cornmeal (or whatever your recipe calls for) to prevent your loaf from sticking to it when you slide it into the oven. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off; it’s not intended to be incorporated into the dough. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 to 60 seconds.
6. Rest the loaf and let it rise on a pizza peel: Place the shaped ball on the cornmeal-covered pizza peel. Allow the loaf to rest on the peel for about 40 minutes (it doesn’t need to be covered during the rest period). Depending on the age of the dough, you may not see much rise during this period; more rising will occur during baking (“oven spring”).
7. Twenty minutes before baking, preheat the oven to 450°F, with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.
8. Dust and slash: Unless otherwise indicated in a specific recipe, dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a 1/4-inch-deep cross, “scallop,” or tic-tac-toe pattern into the top, using a serrated bread knife (see photo).
9. Baking with steam: After a 20-minute preheat, you’re ready to bake, even though your oven thermometer won’t yet be up to full temperature. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated baking stone. Quickly but carefully pour about 1 cup of hot water from the tap into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Because you’ve used wet dough, there is little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or “sing,” when initially exposed to room temperature air. Allow to cool completely, preferably on a wire cooling rack, for best flavor, texture, and slicing. The perfect crust may initially soften, but will firm up again when cooled.
10. Store the remaining dough in the refrigerator in your lidded (not airtight) container and use it over the next 14 days: You’ll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the 14-day storage period. Refrigerate unused dough in a lidded storage container (again, not airtight). If you mixed your dough in this container, you’ve avoided some cleanup. Cut off and shape more loaves as you need them. We often have several types of dough storing in the refrigerator at once. The dough can also be frozen in 1 pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.
What’s a “gluten-cloak”? Just imagine a warm blanket being pulled around you on a cold night. Or, for the more technically inclined: What you are trying to do here is to add enough flour to the surface so it can be handled and the protein strands in the surface can be aligned, creating a resilient “cloak” around the mass of wet, barely kneaded dough. Visualize a cloak being pulled around the dough, so that the entire ball is surrounded by a skin. Resist the temptation to get rid of all stickiness by adding too much flour.
Lazy sourdough shortcut: When your dough bucket is finally empty, don’t wash it! Immediately re-mix another batch in the same container. In addition to saving the cleanup step, the aged dough stuck to the sides of the container will give your new batch a head start on sourdough flavor. Just scrape it down and it will hydrate and incorporate into the new dough.
Amaze your friends with the “6-3-3-13″ rule: If you want to store enough for eight one-pound loaves, here’s a simple example for the recipe: 6, 3, 3, and 13. It’s 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour. Store in a 10-quart lidded container. That’s it. It will amaze your friends when you do this in their homes without a recipe—but tell them to buy the book anyway!
You can also use the recipe for
- Pizza Crust
- Brush Dough with water and sprinkle with a mix of seeds before baking