03-10-2009, 01:09 PM
I've been baking my own bread ever since O'Keefe Bakery closed its door. Thanks to Pam for convincing me that I don' need to bring my bread machine here. With hand kneading, the bread comes out so much better. Here is my recipe that I copied from Bernard Clayton's book with major tweak:
Country Bread
Starter:
1 1/4 c. warm water (room temp.)
1 tsp. dry yeast
1 c. all-purpose flour
1 c. whole-wheat flour
Dough:
All of the starter
2 1/4 c.warm water
1 tsp dry yeast
2 Tbsp sugar
1 Tbsp salt
1 c. whole wheat flour
5 C. all-purpose flour, approximately
2 Tbsp dry milk (optional)
Make the starter, cover bowl with plastic wrap and leave at room temperature for at least 4 hours. Left overnight it will develop even more flavor and strength. (I usually leave it 24 hrs at room temp, then 3 to 5 days in the frig, the bread came out even better.)
Add the remaining ingredients to the starter, knead for 8 minutes. Turn ball of dough into greased large bowl. Cover with plastic wrap and leave at room temperature until dough is risen to double its volume, about 2 hours.
Push dough down and shape to two desired number of loaves. Left under wax paper to triple in size, about 2 hours at room temperature. (I follow Pam's one bowl method here... mixing, kneading, rising all in one large mixing bowl...no messy counter.)
Preheat the oven to 475°F, then reduce the heat to 425°F. Bake at 425 'F for 45 minutes. Turn off the oven but leave the bread in the oven for another 10 minutes. Yield: two 9x5 loaves.
Country Bread
Starter:
1 1/4 c. warm water (room temp.)
1 tsp. dry yeast
1 c. all-purpose flour
1 c. whole-wheat flour
Dough:
All of the starter
2 1/4 c.warm water
1 tsp dry yeast
2 Tbsp sugar
1 Tbsp salt
1 c. whole wheat flour
5 C. all-purpose flour, approximately
2 Tbsp dry milk (optional)
Make the starter, cover bowl with plastic wrap and leave at room temperature for at least 4 hours. Left overnight it will develop even more flavor and strength. (I usually leave it 24 hrs at room temp, then 3 to 5 days in the frig, the bread came out even better.)
Add the remaining ingredients to the starter, knead for 8 minutes. Turn ball of dough into greased large bowl. Cover with plastic wrap and leave at room temperature until dough is risen to double its volume, about 2 hours.
Push dough down and shape to two desired number of loaves. Left under wax paper to triple in size, about 2 hours at room temperature. (I follow Pam's one bowl method here... mixing, kneading, rising all in one large mixing bowl...no messy counter.)
Preheat the oven to 475°F, then reduce the heat to 425°F. Bake at 425 'F for 45 minutes. Turn off the oven but leave the bread in the oven for another 10 minutes. Yield: two 9x5 loaves.