Home-Made Bread
Source of Recipe
My Mom
Recipe Introduction
When Mom baked her bread...oh, the smell!
And the taste was even better!
List of Ingredients
1 Tb. sugar
1 Tb. ( 1 packet ) yeast
1 Tb. salt
2 cups warm water (not over 110 degrees F)
5 1/2 to 6 cups all-purpose flour
corn meal
boiling waterRecipe
Add sugar and yeast to warm water and let dissolve.
Gradually add the salt and flour to liquid and mix thoroughly, until dough pulls from sides of bowl.
Turn onto floured surface to knead.
(This may be a little messy, but don't give up!)
Fold far edge of dough back over on itself towards you.
Press dough away with heels of hands.
After each push, rotate dough 90 degrees.
Repeat process in rhythmic, rocking motion for about 3 min.
Lightly sprinkle flour on board to prevent sticking.
Let dough rest while you scrape out and grease mixing bowl.
Knead dough again about 3 more min. until bouncy and smooth.
Place dough in bowl and turn over once to grease the top.
Cover with damp towel or plastic wrap and let rise
until doubled in bulk...1 to 2 hours.
Punch down dough with fist and briefly knead out gas bubbles.
Cut in half and shape into 2 Italian or French style loaves.
Place on cookie sheet generously sprinkled with corn meal.
Let dough rest 10 minutes.
To bake using Quick Method:
Lightly slash the tops 3 or more times diagonally
and brush with cold water.
Place on rack in cold oven.
Bake at 400 degrees for 35 to 40 minutes until the crust is golden brown and sounds hollow to the touch.
To bake using Traditional Method:
For lighter, crustier bread, let loaves rise 45 minutes.
Preheat oven to 450 degrees for 15 minutes.
Pour 2 to 3 cups of boiling water into roasting pan.
Carefully place pan on oven bottom.
Place bread on rack above pan and bake 20 minutes.
Turn oven off and allow bread to remain for 5 more minutes.
Remove, cool and devour!
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