Post by Joann on Mar 25, 2009 20:24:56 GMT -5
Sally’s totally easy bread
Making bread saves more money than almost anything. It does take time- but not your time. Your own time should cost you about 20 minutes if you do it while you're doing other things, like sleeping or making dinner. It's the ultimate multitasking triumph! Here's how I would typically do it:
Warm the milk the night before (I never scald it). Stir in sugar or honey, pour into large bowl and add a little yeast, maybe a tablespoon for 3 or 4 cups of milk. (Only takes a little bit when you give it lots of time.) When it gets bubbly then add all the whole wheat flour you're going to use (flour added later should be white flour as it can be incorporated quickly: ww flour soaks up slowly, and it's good for it to sit around). Should be a goopy mess. Put it away someplace slightly warm till tomorrow. Don't cover too tightly or it will choke and die. Next day stir it down- you can then bake it soon, or leave it aside till you have a minute at dinnertime, in which case stir occasionally. When you're ready to deal with it, count three on your fingers: eggs (beat one or two), butter (melt), salt (about 1 teaspoon per loaf). And of course anything else you like, but salt and fat are essential, and should be added at the end. Then start adding the rest of the flour, knead it, put it in pans, raise, bake. See? it took its time, hardly any of yours. Everybody thinks you slaved for hours. Don't forget to clean up as you go, and you'll even end up with a clean surface! Making bread is totally easy.
Editors note by Joann:
I was unable to extort any measurements from Sally so added a few in. She thinks she uses about a quart of milk. My own rule of thumb is more like 3 cups of liquid to 5 cups of flour to make 2 loaves. Definitely add all the whole wheat at the beginning and allow it to soak. Later add enough white flour so that the dough can be handled. Or if you use only whole wheat, expect to work with sticky dough or your final product will be dry and slow to rise.
Sally always kneads by hand.
Grease your pans well. Animal fat is best to prevent sticking. Coconut oil isn’t bad
This bread rises fast because the dough is already active.
It will bake in about 35 – 40 minutes at around 350 – 375. If you have a probe thermometer get it to 190˚. Remove from pans as soon as you take it out of the oven.
Sally makes bread at mach speed and measures nothing. It is excellent bread. Get the feel for dough and you too will be whipping out loaves in no time.
Sally’s totally easy bread
Making bread saves more money than almost anything. It does take time- but not your time. Your own time should cost you about 20 minutes if you do it while you're doing other things, like sleeping or making dinner. It's the ultimate multitasking triumph! Here's how I would typically do it:
Warm the milk the night before (I never scald it). Stir in sugar or honey, pour into large bowl and add a little yeast, maybe a tablespoon for 3 or 4 cups of milk. (Only takes a little bit when you give it lots of time.) When it gets bubbly then add all the whole wheat flour you're going to use (flour added later should be white flour as it can be incorporated quickly: ww flour soaks up slowly, and it's good for it to sit around). Should be a goopy mess. Put it away someplace slightly warm till tomorrow. Don't cover too tightly or it will choke and die. Next day stir it down- you can then bake it soon, or leave it aside till you have a minute at dinnertime, in which case stir occasionally. When you're ready to deal with it, count three on your fingers: eggs (beat one or two), butter (melt), salt (about 1 teaspoon per loaf). And of course anything else you like, but salt and fat are essential, and should be added at the end. Then start adding the rest of the flour, knead it, put it in pans, raise, bake. See? it took its time, hardly any of yours. Everybody thinks you slaved for hours. Don't forget to clean up as you go, and you'll even end up with a clean surface! Making bread is totally easy.
Editors note by Joann:
I was unable to extort any measurements from Sally so added a few in. She thinks she uses about a quart of milk. My own rule of thumb is more like 3 cups of liquid to 5 cups of flour to make 2 loaves. Definitely add all the whole wheat at the beginning and allow it to soak. Later add enough white flour so that the dough can be handled. Or if you use only whole wheat, expect to work with sticky dough or your final product will be dry and slow to rise.
Sally always kneads by hand.
Grease your pans well. Animal fat is best to prevent sticking. Coconut oil isn’t bad
This bread rises fast because the dough is already active.
It will bake in about 35 – 40 minutes at around 350 – 375. If you have a probe thermometer get it to 190˚. Remove from pans as soon as you take it out of the oven.
Sally makes bread at mach speed and measures nothing. It is excellent bread. Get the feel for dough and you too will be whipping out loaves in no time.