For this recipe you can make small double loaves or dinner rolls (and about a million variations beyond that, but for now we're keeping it simple).
This recipe can be halved if you find it makes too much.
Ingredients:
- 1 package of yeast or 1 heaping tsp (adding a touch more yeast if doing more whole wheat than white wheat so it will help the heavier wheat rise well)
- 1 Cup warm water (you may need a standby 1/4 - 1/2 Cup warm water for later when mixing)
- 1 tsp vegan sugar or granulated
- 1-2 TBSP olive oil
- 1 tsp or more of each favorite herb if dried, Unless your herbs are especially potent then cut in half -1 TBSP of each if fresh
- (basil, oregano, sage, rosemary, thyme nearly anything)
- 1/2 tsp salt
- 2 slightly heaping Cups unbleached white flour (you can do a whole wheat version by doing 50/50 or 75/25 whole wheat -white but adding a touch more yeast to help the heavier whole wheat rise well)
- 1/2 Cup whole wheat flour
- Small amount of cornmeal -- I use polenta cornmeal grits, to keep bread from sticking to the pan while cooking. You don't need more than a sprinkle and the extra will just burn around the bread smelling like burnt popcorn.
You can leave out the herbs and add a dominant other ingredient to gear it towards whatever your meal may be. This dough makes an excellent Soft Pizza Dough and a wonderful Stromboli (both coming soon).
Preheat oven to 200 degrees to create a warm environment for the dough to rise on and to help the yeast be happy.
In the 1 (or more as needed) Cup of warm water, add your yeast and within 5-10 minutes the yeast will become frothy and foamy. You can add the sugar to the water and yeast or you can add sugar to the flour. It doesn't matter so much in this case.
In a bowl, mix flours, salt, herbs, olive oil and then the water and yeast. Stir with spoon until a silky ball starts to try to form.
If a lot of the flour is on the sides of the bowl, add a touch more water and press into the dough. On a floured surface, turn out your dough. Knead the dough by bringing in the outer edges to the center and then with the heal of your hand work gently in towards the table and away from you. Repeat this motion until a ball forms collecting light amounts of flour from the surface and a silky dusty dough ball is within your hands. The underside will not be so pretty, but that is fine! In a clean bowl large enough for the dough to double in size, pour a TBSP of olive oil. Put the ugly side of dough down into this and gently slide and swirl the dough around the the bowl to coat the sides in the oil and now as the dough rises it will not cling to the bowl and will come right out for your next step.
Cover with a clean towel and place in a warm spot to rise for 45 minutes. I usually use the stove top since the oven is already heated to 200 degrees.
Nearing the last moments of the rise, preheat your oven to 400.
Make sure the oven rack is in the middle of the oven.
On a lightly floured surface, cut the dough ball in half. Form it into the final result (a silky dough ball, a tad tighter feeling than the first time) slicing an X on top of the bread. You want to make a shallow cut so the bread doesn't spill out of itself as it bakes. The X gives it room to grow, helps it bake thoroughly and makes it look pretty swell. Place onto the cornmeal grit coated baking sheet with good space between the loaves. I wet my clean hands with water and just touch the tops of the loaves with my wet hand. It helps the crust to not burn and also helps it get crispy. Bake at 400 for an uninterrupted 15 minutes. Check and cool, or check and add 5 minutes. When the bread crust does not yield to your touch and it sounds hollow when knocked on it's bottom then it is done.
This is a very moist bread and keeps for a couple days easily (unless its eaten). I just slice pieces off as needed then keep the cut side flat against the counter or cutting board. This keeps the crust crusty and the inside moist where bagging it can ruin the crustyness. ENJOY!
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