Tuesday, January 18, 2011
For basic white Farmhouse Bread:
To the 2 cups you removed into your measuring "bowl", add 3/4 t salt and 1 t. honey (to sweeten the rise". Stir, Add 1 1/2 cups more white flour,. Stir with a wooden spoon. It's a good workout for your arm )the handle on the measuring "bowl" helps you get the job done). I love using smaller cast-iron saucepans because their thick walls absorb and distribute the heat evenly and gently-and love the crust. You can use cookie sheet make into loafs. For the size batch a 1 1/2 to 2 quart lidded cast iron saucepan works best. If you haven't used your cast iron much , rub it with some butter and then line it with some parchment paper until gets "seasoned". Okay know spoon your mass of sticky, gooey bread dough into the pan. Put the lid on, cocked ever so slightly so it can breathe, set aside in a warm place and wait 6-8 hours, or until it's almost time for dinner. (If you want a smooth top, wet your hands and pat the top before you set it to rise.) Now that your dough has risen all day , preheat your oven to 425. Put a muffin tin on the bottom shelf full of water. Oven moisture is what will give your bread that moist, chewy. The cast iron gives it that thin, but crisp, slightly tough crust.Take the lid off the pan and put it in the oven on the middle shelf. Baking time will vary according to shape and size . Check for doneness at 20 mintues.,using your thermometer. Once the internal temperature is 195-205 and your bread is nicely browned, remove from the oven and tip your loaf out onto a cooling rack.Butter the top while it's hot if you want. ( love the Cinnamon-Raisin Breakfast Rolls. To 2 cups mother, and 1/4 t. salt, 1/3 cup honey, 1 1/2 t. cinnamon, 3/4 cup raisins, and 1/2 cup chopped walnuts. Mix throughly. Stir in 1 cup unbleached white flour and 1/2 cup whole wheat flour. YUMMY!