A finished loaf, minus a few slices.
The ingredients.
To the flour, add the dry yeast and the rest of the other ingredients. The seeds and onions are optional, or you could substitute fruit and cinnamon for a sweet loaf.
Add 12 ounces of tap water.
Mix in your fancy new red stand mixer with the dough hook until a nice ball forms.
Then put it in a non-metallic bowl and cover and let rise until double or more. Turn out on floured counter and shape into loaf and place in greased baking dish or on a heated oven safe tile and bake for 35-40 minutes at 425. Of course you could brush it with beaten egg first and add sesame seeds if you like, or not. I like to do that and sprinkle a little kosher salt on top too. Makes a great holey crunchy loaf. Yum!
Thanks for the step by step. I after work I am going to make some in my not so fancy of white kitchen air mixer. LOL!!! Back in the day when I bought mine they did come in pretty colors like they do now.
ReplyDeleteNo second rise necessary? just put in loaf pan and bake? This looks great..I"m currently in search of a good bread recipe I can use regularly...thanks for posting this...just want to confirm no second rise.
ReplyDeleteOoops!!! Yes a second rise is advised. Sorry.
ReplyDeleteThank you! I kind of thought that, but am still somewhat new to bread making...who am I to veer from the Master's Recipe (smiling!) I dearly love your blog.
DeleteThis comment has been removed by a blog administrator.
ReplyDeleteWhen you are ready to elevate this a bit, make a sponge the night before. Just put 1 cup water, pinch of yeast, and about 3/4 cup of flour and mix in the bowl you will be using in the morning. Cover and leave on the counter. In the morning add what ever amount of flour in your recipe, minus the 3/4 cup, same with the liquid, all the other ingredients are the recipe amounts, make in your usual way. It is so easy to toss this together the night before and makes for a deeper flavoured loaf.
ReplyDeleteI've never tried making bread before, but I made this bread yesterday and it was delicious--great with corn chowder. It was a bit salty for me, though. I will definitely make it again and cut the salt back from 1 Tbsp to 1 tsp. (I really looked at that measurement before I threw the salt in, but decided to go with the recipe as stated, being a newbie.) I know a recipe has made it into the roundup when it's printed out and in a plastic sleeve. Thanks for sharing, Melody!
ReplyDelete