Master A New Skill
Bread Making
By Laura Childs
Whole wheat, sourdough, oatmeal, potato-the list goes on. All
are delicious fresh from the oven, kneaded with love and patiently awaited as
the loaves rise and bake. No matter what your favorite, the secret to
bread-baking skill is practice.
Let's Get Started
Start small with white bread. White bread is the easiest to bake
and the ingredients are probably in your cupboard right now. Wouldn't you love
to surprise your family at dinner tonight with a hot-from-the-oven treat? The
Top Three Keys to Success...Fresh Ingredients, Patience and Kneading.
1) The age and quality of yeast accounts for much of
your bread-making success.
2) Patience is required-wait for two risings.
3) Kneading commonly occurs twice; once after the
first mixing, then again after the first rising.
Once you have enjoyed success in baking a simple white bread you
can easily expand your talents using the same recipe to include variety. While
mixing a 2-loaf recipe add ½ cup of mashed potatoes, peanut butter, or two
beaten eggs - all result in bread that is heartier and deliciously moist. If
you'd like to make a special savory treat, take that same recipe and add some
fresh chopped herbs, garlic, or grated cheese throughout the dough.
Here's a simple recipe that has turned out perfect every time
for over 40 new bread bakers. Try it out tonight - you don't even need a loaf
pan! If you like you can even skip the kneading process as long as you have a
strong electronic kitchen mixer. Once you see how easy it is to fill your home
with the wonderful aroma of bread baking in the oven you'll be hooked on
mastering this new skill!
Here's a great recipe for No Knead French Baguette
This makes delicious small crusty loaves. Golden brown on the
outside, moist and slightly chewy inside.
A nice compliment to main dish pasta. Use on day 2 for
bruchetta. No kneading required. Easy no-fuss bread.
Yield:
2 loaves
Oven Temp: 400º
Rising Time: 2 hours
Prep Time: 25 minutes
Bake Time: 20-30 minutes
Ingredients
1 pkg.
active dry yeast
1 1/2 cups warm water (110 - 115º)
1 tbn sugar
2 tsp salt
1 tbn shortening, melted
4 cp all purpose flour
4 tbn cornmeal (optional)
Method
-In a mixing bowl, dissolve yeast in 1/2 cup warm water.
-Add sugar, salt, shortening and 1 cup warm water; stir until
dissolved.
-Add flour and stir until smooth (you may or may not knead).
-Cover and let rise in a draft-free, warm place for an hour or
until doubled.
-Turn onto floured surface. Divide in half; let rest for 5
minutes.
-Roll each half into a 10" x 8" rectangle. Roll up from the long
side; pinch along seam edges to seal.
-Place seam side down on oiled baking sheets sprinkled with
cornmeal. Cover and let rise again until doubled, approximately
45 minutes.
-With a very sharp knife, make five diagonal cuts across the top
of each loaf.
-Bake as directed or until lightly browned.
-Cool on wire racks.