Baking Bread

Get a big bowl and put 3 cups of warm water, 1/2 cup sugar, 3 tablespoons dry active yeast, 3 teaspoons salt, and a splash of EVOO. Mix together.

A note on the water temp and yeast. Yeast is alive. You keep it asleep in an air tight container in the fridge and wake it up by putting it in the warm, not hot, water so it can start passing gas, CO2 (TYAB). Make sure by reading the yeast package and using a thermometer. I did this and now know  how long to run my hot water tap. I don't want to kill my gass belchers! Into this I dump 4 cups of bread flour and beat the heck out of it.

After a few more minutes of beating this with my favorite wooden spoon, I cover the bowl with a towel and place it in a warm place.

10:13

10:27

I let it double in size than I start adding 4 more cups of flour one at a time.

One more.

At this point the spoon is useless and it is time to prep the next tools used, your hands.

These are great to keep dough out of your fingernails.

I put a cup of flour on top and using my fists in counter twisting motion, I knead the flour into the dough, turning the bowl at the same time. After five turns, I fold the dough in half and keep repeating until the flour is fully incorporated into the dough.

I take the dough and place it in an oiled bowl, turning the dough so it is fully covered with oil.

It is really nice having two identical bowls doing this.

10:35

Cover and let it double in size.

11:24

Place it on the counter and punch the dough flat.

Cut it in half and place in prepared pans.

Prepared pans means spray them with Pam.

11:26

Yup, cover and rise.

12:05

Now it is time to get the oven at 350.

12:24

Place in the oven for 47 minutes, at least that is my oven and how we like our crust.



Makes great toast but the best way it right out of the oven with butter.

13:19 (5 minutes later right out of the oven)

Nom Nom Nom