Healthy Bread in 5~The Basic Recipe

2 04 2010

When the Artisan Bread at home every day became popular, I was intrigued.  It was mostly a white bread recipe though.  If I were going to make homemade bread of any sort that often, it would need to have more of a whole grain potential.  The authors must’ve heard my plea…because here it is.   Completely easy, worked like a charm, fat free and in only took minutes to put together….with a KitchenAid.

The principle here is this is no-knead bread.  Basic ingredients are used…flour, yeast, water, salt.  Sometimes sugar, eggs, or oil are added as well.  The dough is well mixed on it’s mixing day, and from there, the gluten develops on its own by being in constant contact with itself in the container.  There’s a little assist from Vital Gluten flour (unless you’re working with a gluten free recipe), but the rest comes from the initial mixing and staying mixed in the refrigerator.  Interesting…  Additionally, if you continue to use the same container for your dough, you’ll start to develop some of the qualities of fermentation as well as time goes by.  Another plus.

The loaf depicted is a Day 1 load made after the dough had rested only a few hours.  At this point, I recommend weighing the flours.  I didn’t get quite as stiff a dough as I’d have liked the first time out.  We’ll see how it feels the next time I use it.   I followed the directions to the letter, this time.  Well…except for slashing.  It was extremely difficult to leave it alone until it was cool enough to slice!

I use polenta on my rising surface rather than cornmeal.  Cornmeal here is more like corn flour.  It doesn’t have enough density to keep the bread from sticking to the surface.  I may try a sheet of parchment next time as well.   As you can see, we got lots of holes, and the desired custardy texture crumb.  Not too bad for the first time out.  I was pleased.  It served well with butter, but was just as yummy with olive oil!  I’m going to try to do a couple of sandwich size rolls the next time for pulled pork sandwiches…I’ll let you know how that works out!

So, this is the first baked product from the basic recipe from HBi5…  Watch this space.  I could really enjoy a small loaf of really good, healthy bread with dinner now and then!!  I’ve got quite a collection of flours and grains, so this could get really fun!

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2 responses

8 04 2010
Simply Life

oh that bread looks delicious!

6 04 2010
Kayte

That bread looks so good…I wish mine would turn out like this. Mine just always spreads, stays flat, and doesn’t have much of a taste. Maybe I am too picky as I love the breads that have a ferment overnight in the frig, then have a long slow rise or two, and then bake IN A PAN…LOL. Someday I will give this a try again.

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