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| Thanks, dear reader, for your creative request for my favorite bread recipe. |
My favorite bread recipe:
Pour 3 cups of hot tap water in mixer bowl.
Dump 1 1/2 Tbs of sea salt into the hot water.
Sprinkle 1 1/2 Tbs of yeast on top of the hot water.
Combine 6 cups of unbleached all purpose flour with 1/2 cup whole wheat flour
Dump the flour mixture into mixer bowl.
With a dough hook, start mixing, slowly at first, then faster, just until it balls up, about a minute of total mixing time.
Remove the dough hook, scraping excess dough back into bowl.
Cover the bowl with hot, damp cloth. Let it rise for an hour.
Place a pan of water on the lower rack of oven.
With a dough hook, start mixing, slowly at first, then faster, just until it balls up, about a minute of total mixing time.
Remove the dough hook, scraping excess dough back into bowl.
Cover the bowl with hot, damp cloth. Let it rise for an hour.
Place a pan of water on the lower rack of oven.
Preheat oven to 450
While the oven preheats, scrape dough into floured surface and create two balls of dough. No kneading is required, but you can knead a little if desired to get your loaves shaped.
Place your "loaves" on a greased and floured cookie sheet. When oven is ready, cut the slits across the top of each loaf. I use a bread knife to make the slits.
Place the cookie sheet in the oven above the water pan. The water pan is what creates steam for a better
crust.
For pizza dough:
Reduce the amount of salt to HALF of a Tablespoon.
Follow the above directions until the dough has risen for an hour.
Preheat the oven to its hottest setting.
Dump the dough and a floured surface, divide, knead and roll into pizza crusts.
I flour my pizza pans before transferring the crust.
Brush with oil and top with sauce, toppings and cheese to taste.
Bake until crust is golden and cheese begins to bubble and brown.
Artisan herb breads:
It's just as easy to create your own, homemade artisan breads. I use the above recipe, adding dry herbs, freshly chopped garlic, sundried tomato pieces, or anything else my tastebuds desire or family requests. I add these items to the dry flour mixture before dumping the flour into the hot water.
Enjoy and HAPPY THANKSGIVING!
While the oven preheats, scrape dough into floured surface and create two balls of dough. No kneading is required, but you can knead a little if desired to get your loaves shaped.
Place your "loaves" on a greased and floured cookie sheet. When oven is ready, cut the slits across the top of each loaf. I use a bread knife to make the slits.
Place the cookie sheet in the oven above the water pan. The water pan is what creates steam for a better
crust.
Bake for 30 minutes. Remove from oven and brush with olive oil.
Transfer the loaves to cooling racks.
Transfer the loaves to cooling racks.
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| Sometimes my boys like pepperoni on their homemade pizza. |
For pizza dough:
Reduce the amount of salt to HALF of a Tablespoon.
Follow the above directions until the dough has risen for an hour.
Preheat the oven to its hottest setting.
Dump the dough and a floured surface, divide, knead and roll into pizza crusts.
I flour my pizza pans before transferring the crust.
Brush with oil and top with sauce, toppings and cheese to taste.
Bake until crust is golden and cheese begins to bubble and brown.
Artisan herb breads:
It's just as easy to create your own, homemade artisan breads. I use the above recipe, adding dry herbs, freshly chopped garlic, sundried tomato pieces, or anything else my tastebuds desire or family requests. I add these items to the dry flour mixture before dumping the flour into the hot water.
Enjoy and HAPPY THANKSGIVING!
Micki Bare, mother of three, wife, daughter & writer is the author of Thurston T. Turtle children's books.
Email: mickibare (at) gmail.com
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YOU MIGHT ALSO ENJOY READING:
Micki Bare's Weekly Column (Arkansas News Bureau)
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