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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
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This is the easiest and most succesful bread recipe I have ever attempted. From the book The Vegetarian Epicure . Ingredients:
1 heaping tbsp unsalted butter |
1 even tbsp active dry yeast |
1 heaping tbsp brown sugar |
1 scant tbsp salt |
2/3 cup very warm water |
2 cups boiling water |
5-7 cups white flour |
Directions:
1. Combine warm water, brown sugar and yeast in small bowl. Let sit until the yeast begins to sponge (about 10 minutes)
2. In bowl of large mixer with hook attachment combine boiling water, butter and salt and stir until butter is thoroughly dissolved. Allow to sit until water cools to medium warm temperature.
3. Once water is cooled, gently pour yeast mixture into the butter mixture and stir to combine. Keeping the mixer on a medium/low speed add 3 cups flour 1/2 cup at a time. Let mix for 10 minutes.
4. Slowly add in the rest of the flour until the mixture becomes slightly elastic and begins to pull the dough off the side of the bowl.
5. Lightly flour countertop and pour the dough out on the surface. Knead, continually adding flour, until dough is no longer sticky, but still very elastic and soft.
6. Place dough in an oiled bowl and set in warm oven with plastic wrap gently placed over the top for about an hour, or until doubled in size.
7. Once the dough has risen, punch it down and turn it out again onto a lightly floured surface. Divide into three seperate loaves, and shape as desired (I usually make 2 baguettes and a regular bread pan loaf).
8. Allow the dough to rise again for about 45 minutes or until doubled in size, and pre-heat oven to 375 F.
9. Cook bread for 10-15 minutes, brushing loaves occasionally with cold water or an egg wash.
10. Turn out onto cooling rack and allow bread to rest for at least 10 minutes. You should end up with a hard, cripsy crust and a delicious airy center.
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