flakes are falling! just feet away from me, outside my favorite window. funny how little specks of white can feel like such a miracle. i could sit and watch them for hours. snow has to be one of God's prettiest works, don't you think?! the saturday snow has almost completely melted away. so this fresh batch of flakes is more than welcome!
anyway. i hope you are enjoying your afternoon as much as i am. and are you thinking about what to have for dinner? tonight would be oh so perfect for hot soup and fresh bread. of course, we had that last night. which is why i only have half of a loaf to show you right now. but if you want to make it happen tonight, i need to let you in on this bread. i honestly can't believe my blog has gotten this far without this recipe. it's grant's favorite. another masterpiece from his mom's breadmaking repertoire, maybe even the crowning jewel. it is the most basic thing you'll ever lay eyes on, and its simplicity is what makes it so flawless.
this is the kind of bread that will empower you. the bread that you should start with if you do not make bread. the bread that i started with. the bread that is painless and pretty. the bread that you could impress someone with. the bread that you could feed your husband when you want to say thank you for waking up so wicked early everyday to coach those future basketball players. i love you madly! or whatever your husband needs to hear from you today.
and wait till you smell it.
by mom judy
2 1/2 cups warm water (poke your finger in and if it feels almost room temp, it's good)
1 tablespoon yeast
2 teaspoons salt
6 cups unbleached flour (add 1/2 to 1 cup more, if needed)
olive oil and coarse salt for top
* i always cut this recipe in half for just the two of us, and it still makes two small baguettes or 1 decent-sized boule (a round loaf). this time i tried 2 cups of unbleached flour and 1 cup of white whole wheat and i really liked it!
1. mix water and yeast in your mixer bowl and let sit for 10 minutes.
2. add 3 cups of the flour. add the salt. mix with dough hook for a minute, then add remaining 3 cups of flour and continue mixing. add another 1/2 cup of flour if it's too sticky, but keep in mind that a slightly wetter dough will make a soft, light loaf.
3. when dough pulls away from the sides of the mixer bowl, it's ready to be put into an oiled bowl. cover with a towel and let raise for about an hour, or until doubled in size.
4. after the first rising time, punch down and form into 2 long loaves, 2 round loaves, or 3 or 4 skinny long loaves for baguettes. cut diagonal lines across the top and cover with a towel. let raise 45 minutes or so, or until doubled in size.
5. while bread is rising, preheat oven to 400 degrees. before baking, brush loaves lightly with olive oil and sprinkle with salt. bake for 20-25 minutes, until golden brown.
perfect with butter. cheese. peanut butter. for garlic bread. croutons. or day-old french toast.