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Converted from paper version of the Broad Ripple Gazette (v07n23)
Recipes: Then & Now - Bread - by Douglas Carpenter
posted: Dec. 03, 2010

Recipes Then and Now header


Bread

I am a baker of bread. For most of my life I have been making home made bread of one kind or another. I guess you could say it is a passion for me.
I would like other people to know that same pleasure, too. The smell of a loaf fresh from the oven, the taste and texture of the real thing are incomparable. This recipe is one I have developed to get you to try bread making. I have had in mind someone who has never before made a loaf of bread, so simplicity is the name of the game. I have tested this recipe so I know it works. Please give it a try and let me know how it comes out. And if the first loaf is not quite beautiful it will most likely taste far better to you than some of the bread you can get at a grocery.


A Simple Loaf

1 cup water
Up to 3 cups all purpose flour
1 teaspoon yeast
1 teaspoon salt
1 teaspoon sugar

Place the cup of water in the microwave to warm it up. If you have a way to check the temperature it should be about 110 to 120 degrees. If you don't have a thermometer, just stick your finger into the water, if it feels nice and warm but not yet hot, it should be about right. Next, put 2 cups of flour into a large bowl and with a sturdy utensil mix in the yeast, salt and sugar. Now pour in the warm water and stir well to mix everything together. At this point it will be quite wet and sticky. Give it a few more stirs and start adding more flour. About 2 tablespoons at a time, stir in enough flour to bring the dough into a ball that cleans the sides of the bowl. Cover the bowl with plastic wrap and let it sit for a full 15 minutes. This rest is as effective as a good kneading so don't skip this step. Once the dough has rested, take it out of the bowl and knead on the counter top for a few minutes, adding sprinkles of flour to keep things from being too sticky. When the dough is smooth and stretchy roll it into a ball and place on a lightly floured counter and spray with cooking spray. Cover again with the plastic wrap and let rise for 30 minutes. Remove the plastic wrap and knead again for another minute and roll into an oblong shape. Place loaf on a cookie sheet sprayed with cooking spray. Then spray the top of the loaf. Let rise again for another 30 minutes. Start the oven heating to 400 degrees. Take a sharp knife and carefully slash the top of the loaf three times at an angle. When the oven is hot, place the cookie sheet into the oven and bake for about 25 minutes or until the loaf is golden brown. Thump the bottom of the loaf; if it sounds hollow it is done. Place on a wire rack to cool.

Recipes: Then & Now - Bread - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Bread - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Bread - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Bread - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Bread - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Bread - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Bread - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Bread - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Bread - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan





Douglas Carpenter is an avid recipe and cookbook collector. He has over 400 cookbooks in his library and he has published two cookbooks of locally-collected recipes. He has won sweepstakes and blue ribbons in the Culinary Arts division of the Indiana State Fair. Email your cooking questions to douglas@BroadRippleGazette.com




douglas@broadripplegazette.com
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