RE: Fresh baked bread?
Posted Sunday, April 17, 2011 at 11:52 PM
I have been making almost all of our bread from scratch for the past 20 years! My basic recipe is this (note: no oil):
2-3 t yeast dissolved in 1/2c warm water
Then mix in:
6 C WW flour
1/2-1 t salt
2 c warm water
Knead til elastic. let rise about 1 hour, punch down, shape, rise til double, bake 350 for 30-35 min.
I make many variations: cinnamon raisin (about 2 T cinnamon and 1/3 ish cup raisins), onion, pretzels, (bagels (after second rise, dip in very hot water, then bake), english muffins (just made these a few minutes ago - when punch down, knead in a little water, roll out on cornmeal coated counter, cut out, cook on a preheated griddle for about 10 minutes per side. If they are cooking too fast, the outside gets brown/black fast, but the inside can still be doughy).
The New Laurel's Kitchen cookbook has a great long narrative on how to bake bread.