So, for several months now I've been using the 5 minute bread recipe published in the October issue of Mother Earth News
I've made the basic bread a lot.
And pizza dough every friday for dinner:
I got the cookbook about a month ago, but until this past weekend hadn't actually tried any of the other recipes.
I finally got around to trying the soft white bread recipe (the kids and husband resist the wheat stuff. Me - I love whole grains - the nuttier and chewier the better. Them? Wonder Bread Please) I've been buying whole grain white, but I would still love to perfect a sandwich loaf at home.
This isn't quite it. But it's close. It's a little heavier than a store loaf - and mine didn't rise quite as high. But the flavor is good. The 10 year old liked it. At the very least it would make a great bread for grilled cheese and french toast.
You don't knead. At all. Just mix it all up - work the flour in, but don't knead!
Cover, but not airtight - and let sit at room temp for 2 hours (I've also put it right in the fridge and it's been just fine
After about 2 hours it will look sort of like this.
Then you're ready to use it if you want - or put it in the fridge. The dough is easier to work with if it's cold.
I think maybe part of the reason the bread didn't rise exactly right is because I didn't follow the next step. I'm so used to making round bread and pizza, I left it to rise like that -instead of in the bread pan.
Bake at 350 for about 45 minutes
You can see how they aren't quite high and fluffy
I'm definitely going to give this recipe a few more tries. I think it has some real potential
The authors also include many recipes on their website: artisan bread in five
Now, I'm off to make some lovely bread bags like over at SouleMama (I reference her a lot, I know!)