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Kefir Yeast Bread

Source of Recipe

Xenabyte


Recipe Introduction

Here is the softest, yummiest bread. It keeps well on just the countertop wrapped in a plastic bag or tinfoil. It slices great and makes really good sandwiches.

List of Ingredients

4 cups unbleached all purpose flour
2 cups Kefir
2 cups whey or warm water
1 packet of quick dissolve yeast (SAF Instant)
1 tsp Rapadura sugar or regular sugar


Recipe

Mix in large glass or porcelin bowl with wooden spoon.
Cover top of bowl with cling wrap or a clean dish towel.
Set in your oven and turn on the light.
Leave until it bubbles, about 1-3 hours and the yeast and Kefir has a chance to activate.

Melt 1 stick of butter in small saucepan, cool.
Remove bowl from oven, and add 1 Tbs sea salt. Stir with wood spoon.
Pour almost all the butter into the dough (I pour in a corner, so if the
butter is too hot, it won't kill the yeasts, except maybe in the small corner).
I stir slowly and gradually then quicker until all is incorporated, the butter.

Start adding, one cup at a time, more unbleached all purpose flour.
At 4 cups, it's thick enough to handle.
I sprinkle about 1-2 cups more onto a clean counter top, and scrape dough onto top of this 'bench flour'.

I gently fold and turn the dough, until the counter top flour coats it...I gently knead this dough to absorb most of the flour, until it's just managable
and not too sticky.

I shape into a ball, and let it rest while I clean up, 5-10 minutes.

Cut dough in to 4 portions.
I lightly oil and sprinkle corn meal on two baking sheets.
I shape each portion into a 'log' and place 2 logs side by side on each sheet, with some space in between.
I cover them with a clean dish cloth and set in the oven again for about 30-40 minutes.
I remove them from oven and preheat to 400 deg F.

I brush the remainder of the butter gently over the tops of the loaves.
I can fit both sheets into my oven, by placing one low, and the other shelf upper mid way.
I rotate them at the half way baking point, and brush more butter if there is any left.

Bake for ~28 minutes (adjust for your oven and altitude.)

If you cover the fresh baked loaves with a soft, clean cloth once baked, the crust is softer and more like store bought (good for kids).
Use a serrated knife for slicing.