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Confessions, A bread recipe, and a snowman with a mohawk

Okay, so first things first. I always like bad news first.

I ripped back the work on my niece's easter sweater. I was just really unhappy about the untidiness of the work. It looked homemade-and not in a way that I liked.

So yeah, I'm not giving up on it, just...well, I'm starting over.


And onto the bread recipe. I've been tweaking my artisan bread recipe, and I'm pretty satisfied with it. I'm probably going to keep tweaking it some more, one, because that's just the way I am, and two, I would like to figure out how to incorporate some more bread holes. I'm a bread holes kind of person.

So, here is my recipe, it does turn out a beautiful and delicious pair of loaves.

My Artisan Bread Recipe (Makes 2 loaves)

1 1/2 cups water

1/8 cup sugar

1 1/2 tsp yeast

3 tablespoon vegetable oil

1 1/2 tsp salt

5 to 7 cups of all purpose flour

Start this dough after dinner.

Taking your stand mixer, put into the bowl the water, the yeast, and the sugar. Let sit for about five minutes so your yeast can absorb the water a little.

Add the oil. Put in two cups of flour and the salt. Turn mixer to medium speed and incorporate.

One cup at a time, incorporate the rest of the flour until it forms a soft ball.

Keeping the mixer speed on medium, let it knead the dough for 8 whole minutes.

Take dough out of bowl and put it into a large lightly oiled bowl. Coat the top with pam or brush lightly with oil. Take plastic wrap and cover the top of the bowl. Set the bowl into your pantry or on your counter top where it's out of harms way.

Right before you go to bed, peel back the plastic wrap, punch down the dough to deflate it, and put the plastic wrap back again.

In the morning, put two oven racks in your oven, putting the first one on the lowest shelf and the second one right above it. Put a cast iron skillet on the lowest rack, off to the side. Place a pizza stone on the second rack off to the opposite side. Preheat oven to 450 degrees Fareinheit.

While the oven heats (and it will take a good 45 minutes to an hour to preheat) take bread dough out of the bowl. Grease a large baking pan with pam or vegetable oil lightly.

Divide your dough in half, form each into a nice tight ball. Cupping your hands around each loaf, smooth the dough downwards and keep tucking the bottom of the loaf underneath it until it has a nice smooth tight skin.

Place loaves at opposite corners on baking sheet.

Using oiled kitchen shears, snip slashes into the loaves, going no deeper than 1/2 inch.

Using a mister or your sink sprayer, gently wet the loaves.

When your oven is preheated, put about a cup of icecubes into a bowl.

Gently slide your baking sheet with the loaves onto the pizza stone. Quickly toss the icecubes into the skillet below. Close the oven door quickly but gently.

Let it bake for 10 minutes. Lower temperature to 425 degrees Fareinheit. Bake for another 20 to 30 minutes, or until deep golden brown.

Take out of the oven and let cool before slicing and eating. If you want a crisper crust, slide the loaves directly onto the baking sheet onto the pizza stone after they've baked for five minutes. Enjoy!

What's cool about this recipe is that technically you could have fresh bread every morning for breakfast by 8 o clock or so, if you get up at seven, and it only takes about a 15 minutes prep in the evening.

And, as I promised, a picture of a mohawked snowman that my brother and I made. Yes, I know it's silly. Yes, I know he's awesome.


..and that's a wrap. Hopefully by the next post I'll have something to show you for my niece's easter sweater.


giant blue pansy

May 2010



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