A good around the house food.
It is simple and requires just a couple of resting periods where you can go and do something else for awhile and come back to it.
This bread is a good sandwich bread which I have been making regularly in lieu of my fridge fermentation breads. I just like to mix it up and sometimes I forget to put up the fermenting dough and this becomes a more instant bread.
The active time is maybe 20 minutes. Less once you get the hang of it. Inactive time depends on how warm your bread environment is. Averages around 1-2 hours.
For this bread you'll need:
Yield is two loaves (They go quickly!)
- 5 Cups of flour ( I do usually 3 1/2 Cups white unbleached and 1 and 1/2 Cups whole wheat)
- 1 heaping tsp cinnamon
- 1/2 tsp sea salt
- 1/3 Cup vegan sugar (yeast LOVES sugar, this will help fluff your bread without the fermentation process, it wont make a sweet bread necessarily. It does take the edge off of the whole wheat which is sometimes bitter)
- 2 Cups tepid water
- 1 heaping tsp yeast
Have oven at a low temp to help warm your kitchen if it is a little frosty.
Mix tepid water and yeast, set aside to froth.
Mix dry ingredients.
Once yeast water is frothy add to the dry mix and stir until combined. If there are some dry patches then while still in the bowl use your hands to fold and push together. Turn out on a lightly floured surface. Knead. Half the dough.
Knead individually. Let rest on newly floured surface giving plenty of room for growth. Cover with a towel.
Let these rest for 30 minutes to an hour until they double in size.
Take two loaf pans and grease with butter, olive oil or fat all the way up the sides and the bottom.
Once the first rise is done punch out the dough and knead again folding inward and shaping the dough vaguely like that of the loaf pan. Put any seams the dough may have at the bottom and they'll mend during baking.
|Bottom seams mended from baking.|
Once these are in the pan and ready for the second rise turn the oven to 500 degrees. (480 at the least!)
You will need two pieces of foil to cover the bread gently AFTER the initial browning. The first heat of the bread is the most important. It forms the crust and helps the bread retain its shape.
Check after 7-10 minutes once the top is as golden as you'd like then cover with foil lightly curling the edges, it need not be form fitting. The bread will need another 7-10 minutes to cook fully through.
Take out and ditch from loaf pans. Place on wire racks to keep the crust firm and from having any soggy bottomed bread. Let rest for 5 minutes before cutting. Your bread will still be cooking during this time and it vital for fluffy insides!
If you cut the bread and don't want it to dry out simply place cut side down flat against the bread board or a cutting board.
I don't package my bread at all. I leave it out and if it gets too crusty through and through I make toast, crostini, croutons or breadcrumbs. Num.