I love bread. To those that know me well this comes as no surprise. I love all types of breads,wither its sweet bread with apple cinnamon filling, biscuits, challah or sourdough and most everything in between. A couple of years ago my wife bought a sourdough starter pack to see if she could make my most favorite bread. Our first starter lasted many months and we found that homemade sourdough could was quite tasty.
After moving to the hills last year I decided one day that we should try to make our bread at home. I started with a breadmaker my parents hadn't used in ages. This was short lived however, I found myself frustrated by the lack of variety in bread machine recipes and started making our breads from scratch. We decided very early to attempt not to purchase any bread from the grocery store. One year later I can proudly say WE did it. While I make most of our bread my wife has certainly helped in this.
There are many reasons why one might attempt this. Homemade bread is much healthier than mass produced and for this reason alone it's a great idea. There is nothing that goes into our bread that I can't say or spell(please don't test the spelling part). It does go stale quicker but I feel that's a small price to pay for the quality of food your consuming. Cost is another reason, as a single income family we save money where we can and this is great way so save money. A loaf of wheat bread at the grocery store can be $4. I can make a loaf of wheat bread for less than $.50. It doesn't take very long for it too add up. Quality is the pleasant bonus to the cost and healthy factors. Nothing beats the taste or smell of fresh baked bread wither its garlic bread for pasta or burger buns for some BBQ.
I didn't write this post with the intention of bragging. It's more of a challenge. If your reading this you have the ability to make bread, promise. You don't have to give up buying bread at the store but you might want to after trying it. Before you say I don't have time know this, most breads only take 15-20 mins to make the dough and only require 1-2 hours rise time. Half of the dough time involve no work while you can gather the other ingredients. Rising takes no effort at all, the yeast does the work for you.
Below is a recipe out of my favorite bread book
The Bread Bible . This recipe is for French Bread and I believe it is one of the best breads for a beginner. It requires very few ingredients and tastes very, very good. Try with garlic butter for some homemade garlic bread the next time you have pasta.
A few general bread making tips to get you started
- Try to avoid instant yeast if making by hand. It is intended for bread machines.
- Don't forget the butter in the microwave. I've made this mistake more times than I care to admit.
- Buy your yeast in bulk. Small packets of yeast may be convenient but they are also very costly per unit. We use Red Star from Amazon for $9 per 2 pound bag.
- Learn you kneads. Wheat bread responds differently to kneading than Hamburger Buns. Don't expect them to feel the same and learn what if feels like when its properly kneaded.
- Involve your kids. They can measure, pour, stir and even help you knead.
- Don't be scared, it's only bread.
- If at first you don't succeed, try again.
French Bread
Makes 2 large Baguettes or several Sandwich Rolls
2 cups warm water (105-115 deg)
1 1/2 tablespoons active dry yeast
1 Tablespoon sugar
3 cups bread flour
1 tablespoon salt
About 3 cups unbleached four
Egg Glaze (optional)
1 large beaten egg
2 teaspoons water
- In a large bowl using a whisk pour in the warm water and sprinkle the yeast and sugar over the surface of the water. Stir until combined . Let sit until dissolved and foamy, about 10 mins.
- Add 2 cups of bread flour and the salt. Beat hard until smooth. Add the remaining cup of bread flour and most of the all purpose flour , 1/2 cup at a time, until a shaggy dough that clears the bowl is formed.
- Turn the dough onto a lightly surfaced work surface and knead until soft silky and resilient, 5-8 min, dusting with flour as needed to prevent sticking. The finished dough should not be sticky
- Place the dough into a lightly greased bowl (veg. oil works very well). Turn once to coat the top and loosely cover with plastic wrap. Let rise in a cool area until tripled in bulk. If time allows you can "punch down or deflate" and let rise again for 1 hour.
- Gently deflate the dough and form your rolls of baguettes. Cut the tops of the loafs no more than 1/4 in deep every few inches.
- Directly after forming apply glaze if desired and place on the middle rack of cold oven. Turn oven on to 400 deg and bake for 35-40 min or until crusty and loaves sound hollow when tapped.
- Serve warm and enjoy!
Note: These directions above are the basic version of the recipe. You can let rise a second time(30-40min) before baking if you chose the bake a 400 deg until crusty. You can also apply a second coat of glaze halfway through if you desire a heavily glazed bread. Only 2 of you, cut in half for one good sized baguette.
