Today I baked another loaf of bread by hand in anticipation of having five house guests this weekend to celebrate John's birthday. This recipe I've tried twice now calls for six cups of flour and three cups of liquid, so it makes a massive loaf. I posed a canister of raisins next to the bread for comparison. This baking is very enjoyable!
It is beautiful!
ReplyDeleteI don't suppose you'd be willing to share this bread recipe? It looks delicious, and I'd love to try it.
ReplyDeleteSource: The Laurel's Kitchen Bread Book
ReplyDeleteWhole Wheat Egg Bread
6 cups finely ground whole wheat flour (I cut mine, half wheat, half white)
1 tablespoon salt
2 teasponns active dry yeast
1/2 cup warm water
4 eggs, plus water to make 2-3/4 cups
1/4 cup oil
3 tablespoons honey
1 egg for glazing, and poppy of sesame seeds if desired (I skipped this)
Directions:
Stir the flour and walt together in a bowl, make a well in the center.
Dissolve the years in warm water and set it aside.
Mix eggs, oil, and honey, and beat until smoothe. Add this mixture and the yeast to the flour and stir together. Knead the dough. Knead for about 20 minutes.
Place dough in bowl, cover, and keep in warm, draft-free place. Let rise for about 90 minutes, until you poke finger in dough and hole does not fill.
Press flat, form into a smooth round, and let dough rise again, this time for about 45 minutes.
Here is where I baked my loaf. But one could at this point braid the loaf in the classic Challah style, then let rise again, then bake.
Bake at 350 degrees for about 45 minutes for a fat loaf, 35 minutes for a thinner loaf.