Let's Make Bread.

100% Whole Wheat or 1/2 unbleached

 

3 cups water just above hand temp (warm not hot)

4 tab baking yeast

4 tab cane sugar or molasses

4 tab olive oil

2 cups unbleached flour

2 cups whole wheat flour

2 tsp salt

1 cup white flour

1 cup whole wheat flour

 

Whisk the water yeast and sugar with a wire whip.

Allow to bubble for 15 to 20 minutes in a warm room away from the draft.

take 1 cup yeast mixture and olive oil and blend 2 minute suntil it turns milky white on low or medium.

Add back to the mixture.

 

 

 

Sift 2 cups unbleached flour and 2 cups whole wheat flour then add the salt and blend.

pour the liquid into the bowl and add the flour slowly wisking it in each time so to keep it smoothe but be gentle the harder you work the flour the stiffer the dough.

when the dough is to stiff for the wisk use the large spoon and stir it slowly adding flour a little at a time until incorperated.

Allow it to rest for 15 minutes.

 

 

slowly add flour until not to sticky for hands. add the flour a little at a time slowly to keep the flour damp but not the fingers sticky.

cut into loaves and set aside to rest 20 minutes or until dubble.

 

 

 

or make yeast biscuits by cutting them out with a jar ring for canning lids.

Rolls - roll out on table and cut out with jar ring. Thenb gentle kneed for 30 sec till bouncy light. put on cookie sheet and allow to rest until dubble and bake or put into a cassarole dish for rolls that have tall sides.

 

 

Biscuits - Roll out on table and cut with a jar lid and put on cookie sheet for rising. allow to rise 15 minutes and bake 350 degrees for 10 - 15 minutes until done in middle.

Welcome!

How To Make Bread

Step by step instructions on how to make 3 loaves of bread or 38 Bisquets or rolls.

 

1. Recipe

1. one round bowl preferable. stainless even better.

 

Measureing cups

Large Wisk better than the small one

 

 

 

Recipe calls for sugar I use molasses instead, the yeast loves it much better and eat's it up.

Whole Wheat Flour

Unbleached Flour

let rest for 10 - 15 minutes in a room 85 degrees or better.

 

Needs to be soft to the touch.

Biscuts or rolls? There is a difference.

Makes 3 loave of bread or 36 rolls

 

 

Cover and allow to cool in an open area. Bag after it getsl cool. you do not want to allow condensation to remoisten the bread.

Now for the clean up.

All nice and clean again.