Hey Friends, I'm a ball of SHEER EXCITEMENT about the three topics I want to discuss in this post. Bubbling with feverish bliss, Gleefully Ecstatic, overcome with ELATION...happy.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
October 24, 2010
News, Apple Bread, & Giveaway!
Hey Friends, I'm a ball of SHEER EXCITEMENT about the three topics I want to discuss in this post. Bubbling with feverish bliss, Gleefully Ecstatic, overcome with ELATION...happy.
October 13, 2010
Simple = FANTASTIC!
Roasted Fish Bruschetta
After rambling on about Chinese Fusion Food, Halloween and Corn Mazes last week, I thought I'd cut you a break today with a quickie write-up and a quickie dinner!
First, a few fun quotes for your reading enjoyment...don't you just love quotes?
After rambling on about Chinese Fusion Food, Halloween and Corn Mazes last week, I thought I'd cut you a break today with a quickie write-up and a quickie dinner!
First, a few fun quotes for your reading enjoyment...don't you just love quotes?
Expecting the world to treat you fairly because you are good, is like expecting the bull not to charge because you are a vegetarian. ~Dennis Wholey
June 27, 2010
The Virtues Of Bread
Fresh Focaccia Loaves.
You can buy decent focaccia at the bakery, but NOTHING beats homemade bread! Yet, there's that one little ingredient we so often don't keep around the house...patience.
You can buy decent focaccia at the bakery, but NOTHING beats homemade bread! Yet, there's that one little ingredient we so often don't keep around the house...patience.
May 10, 2010
The Makings Of A Rebel
Maple-Bacon Corn Muffins...
I have been a good girl most of my life... always a rule-follower. Growing up as the middle child, I was the watcher. I watched my older brother make mistakes in his teen years, and suffer the consequences. I watched my care-free little sister make even worse mistakes, and I watched my parents stress over the whole ordeal! I remember several specific moments when I wanted to be a little reckless, but thought to myself, "Poor mom and dad, I'll just be good and save them the headache!"
This didn't come without resentment from the edgier members of my family. As I caused little trouble, I felt somehow entitled to special privileges. It's sort of a family joke now. I was known to whine to my parents, "Why can't I ______? I'm the GOOD KID!!!" On occasion, the rest of the bunch still call me the "good kid" with a snarky undertone. I agree, I deserve it!
Nowadays, I live in beautiful Asheville, North Carolina. A town that advertises itself as a "Foodtopian Society". A place where culinary and dietary endeavors are celebrated. Where sustenance has a certain religious quality. Whether a classically-trained chef, an athlete, a nutritionist, animal-rights activist, herbivore, loc-a-vore, farmer, or plain-old-eater...Asheville citizens have a exuberant passion for food! A LOUD passion, I might add! You could say I've heard an opposing opinion or two in the last six years. This is thrilling, for those of us who love a good food-debate, but I admit, a little confusing at times!
Always a selective shopper and cook, I feel like my family eats well. However, an eternal student of...well, LIFE, I'm always eager to learn of healthier cooking methods and ingredients. Here is a list of popular "Food Laws" I've collected since moving here. Let's see if I can get them all straight.
Food Law List:
Avoid high fructose corn syrup. (Check!)
Avoid trans fats. (Check!)
Avoid caffeine. (Check..except for chocolate!)
Don't eat anything processed, only whole foods. (Check, 95% of the time.)
Eat low fat, but get lots of essential fatty acids. (hmmm...)
Never cook with oils and fats...but don't use Teflon either. (HMMMM!)
Never eat animal fat--except for duck fat--that is, unless you're a vegetarian!
Watch out for GMOs! They cause cancer!
Avoid dairy at all costs, but eat LOTS of yogurt (probiotics) and cottage cheese (protein) (???)
Only buy raw-milk cheese. No wait, I mean raw goat's milk cheese...I mean consume NO cheese at all!
Totally avoid all SOY products. (They say soy is actually DANGEROUS!)
Avoid nut milks and goat's milk. (Too fatty.) In other words...NO MILK of any kind.
Eat tons of whole grains for fiber, but never those that come from wheat or corn (You know, the two little grains that are in EVERYTHING!?!)
Humans were not meant to consume grains. We should all be eating a grain-free diet.
Avoid alcohol, but drink red wine for the antioxidants.
Don't drink fruit juices--too high in sugar--even the natural kind.
Drink a gallon of water a day, but NEVER while you are eating. (Disturbs your digestion.)
Oh...and the water you are constantly drinking when you are not eating? It should be either ice cold or room temperature, depending on who you talk too.
Never store, eat, or drink anything in plastic, only glass. (Cancer, again.)
Never use a microwave. (You guessed it--cancer.)
Always bake on parchment paper, but you better recycle it!
Avoid all corn bi-products. (In EVERYTHING from cheese to chicken soup.)
Never eat anything with MSG in it--you might as well eat rat poisoning! (Also in everything and labeled with code names.)
Eat at least five servings of veggies EVERYDAY--but only those that are organic, locally grown, and in season. (Winter???)
Eat mostly dark or brightly colored veggies. (But only those meeting the previous criteria.)
Don't cook your veggies because it kills the nutrients.
Eat dark berries and pomegranate for the antioxidants EVERYDAY--but again, only in season, and pesticide free.
Don't eat fruit--too high in carbs.
Eat red meat for iron. Whoops! I mean, don't EVER eat red meat. Ok, if you MUST eat red meat, only eat local, grass-fed red meat.
Eat LOADS of fish, but only those that are sustainable, caught wild, and low in mercury.
Only eat free range chickens. (Food Inc.)
Never eat pork or shellfish. (Dirty.)
Fully cook your meat because of bacteria. OR some say, under-cook your meat so you don't kill all the nutrients. I also heard--don't cook your meat at all, eat it raw to absorb the most nutrients!
You know what...just don't eat meat! (Easier to remember.)
Eat small portions of protein 5-6 times a day, but of course, not dairy or meat protein. Not soy or whey supplements (for OBVIOUS REASONS), or nuts either, too fatty! (What does that leave, beans?)
Only use natural sea salts, and very little of that!
Avoid sugar, and all sugar substitutes...and food coloring for that matter (Sorry bakers!)
ENJOY YOUR FOOD, SAVORING EVERY BITE!
HUFF...I suddenly feel bewildered, exhausted and slightly light-headed! This list, my friends, would make anyone, even a "good kid" feel a smidge rebellious! Dan and I have decided we land soundly in the All-Things-In-Moderation camp. We accept only the "food laws" that support our personal beliefs and life-style. And still, every now and again, I just throw all caution to the wind and make sugary, fattening, corn-starchy, pork-laden Maple-Bacon Corn Muffins! Is that so wrong??? I dare you to make them!
Sommer
Maple-Bacon Corn Muffins
4 oz. bacon
1 cup yellow cornmeal
1 cup flour
1 Tb. baking powder
½ cup sugar
1 tsp. salt
1 cup milk
2 eggs
¼ cup melted butter
¼ cup maple syrup
Preheat oven to 400*. Heat a skillet to medium-high. Chop the bacon and cook until slightly crispy. Remove with a slotted spoon and set the skillet aside.
In a large bowl combine all dry ingredients. Whisk in the milk and eggs, followed by the melted butter, maple syrup and ¼ cup bacon grease.
Stir the bacon pieces back into the mixture.
Place muffin liners in a 12-cup muffin tin. Evenly divide the mixture into the liners. Bake for 15 minutes—until golden.
Remove from the muffin tin and serve warm! Makes 12.
I have been a good girl most of my life... always a rule-follower. Growing up as the middle child, I was the watcher. I watched my older brother make mistakes in his teen years, and suffer the consequences. I watched my care-free little sister make even worse mistakes, and I watched my parents stress over the whole ordeal! I remember several specific moments when I wanted to be a little reckless, but thought to myself, "Poor mom and dad, I'll just be good and save them the headache!"
This didn't come without resentment from the edgier members of my family. As I caused little trouble, I felt somehow entitled to special privileges. It's sort of a family joke now. I was known to whine to my parents, "Why can't I ______? I'm the GOOD KID!!!" On occasion, the rest of the bunch still call me the "good kid" with a snarky undertone. I agree, I deserve it!
Nowadays, I live in beautiful Asheville, North Carolina. A town that advertises itself as a "Foodtopian Society". A place where culinary and dietary endeavors are celebrated. Where sustenance has a certain religious quality. Whether a classically-trained chef, an athlete, a nutritionist, animal-rights activist, herbivore, loc-a-vore, farmer, or plain-old-eater...Asheville citizens have a exuberant passion for food! A LOUD passion, I might add! You could say I've heard an opposing opinion or two in the last six years. This is thrilling, for those of us who love a good food-debate, but I admit, a little confusing at times!
Always a selective shopper and cook, I feel like my family eats well. However, an eternal student of...well, LIFE, I'm always eager to learn of healthier cooking methods and ingredients. Here is a list of popular "Food Laws" I've collected since moving here. Let's see if I can get them all straight.
Food Law List:
Avoid high fructose corn syrup. (Check!)
Avoid trans fats. (Check!)
Avoid caffeine. (Check..except for chocolate!)
Don't eat anything processed, only whole foods. (Check, 95% of the time.)
Eat low fat, but get lots of essential fatty acids. (hmmm...)
Never cook with oils and fats...but don't use Teflon either. (HMMMM!)
Never eat animal fat--except for duck fat--that is, unless you're a vegetarian!
Watch out for GMOs! They cause cancer!
Avoid dairy at all costs, but eat LOTS of yogurt (probiotics) and cottage cheese (protein) (???)
Only buy raw-milk cheese. No wait, I mean raw goat's milk cheese...I mean consume NO cheese at all!
Totally avoid all SOY products. (They say soy is actually DANGEROUS!)
Avoid nut milks and goat's milk. (Too fatty.) In other words...NO MILK of any kind.
Eat tons of whole grains for fiber, but never those that come from wheat or corn (You know, the two little grains that are in EVERYTHING!?!)
Humans were not meant to consume grains. We should all be eating a grain-free diet.
Avoid alcohol, but drink red wine for the antioxidants.
Don't drink fruit juices--too high in sugar--even the natural kind.
Drink a gallon of water a day, but NEVER while you are eating. (Disturbs your digestion.)
Oh...and the water you are constantly drinking when you are not eating? It should be either ice cold or room temperature, depending on who you talk too.
Never store, eat, or drink anything in plastic, only glass. (Cancer, again.)
Never use a microwave. (You guessed it--cancer.)
Always bake on parchment paper, but you better recycle it!
Avoid all corn bi-products. (In EVERYTHING from cheese to chicken soup.)
Never eat anything with MSG in it--you might as well eat rat poisoning! (Also in everything and labeled with code names.)
Eat at least five servings of veggies EVERYDAY--but only those that are organic, locally grown, and in season. (Winter???)
Eat mostly dark or brightly colored veggies. (But only those meeting the previous criteria.)
Don't cook your veggies because it kills the nutrients.
Eat dark berries and pomegranate for the antioxidants EVERYDAY--but again, only in season, and pesticide free.
Don't eat fruit--too high in carbs.
Eat red meat for iron. Whoops! I mean, don't EVER eat red meat. Ok, if you MUST eat red meat, only eat local, grass-fed red meat.
Eat LOADS of fish, but only those that are sustainable, caught wild, and low in mercury.
Only eat free range chickens. (Food Inc.)
Never eat pork or shellfish. (Dirty.)
Fully cook your meat because of bacteria. OR some say, under-cook your meat so you don't kill all the nutrients. I also heard--don't cook your meat at all, eat it raw to absorb the most nutrients!
You know what...just don't eat meat! (Easier to remember.)
Eat small portions of protein 5-6 times a day, but of course, not dairy or meat protein. Not soy or whey supplements (for OBVIOUS REASONS), or nuts either, too fatty! (What does that leave, beans?)
Only use natural sea salts, and very little of that!
Avoid sugar, and all sugar substitutes...and food coloring for that matter (Sorry bakers!)
ENJOY YOUR FOOD, SAVORING EVERY BITE!
HUFF...I suddenly feel bewildered, exhausted and slightly light-headed! This list, my friends, would make anyone, even a "good kid" feel a smidge rebellious! Dan and I have decided we land soundly in the All-Things-In-Moderation camp. We accept only the "food laws" that support our personal beliefs and life-style. And still, every now and again, I just throw all caution to the wind and make sugary, fattening, corn-starchy, pork-laden Maple-Bacon Corn Muffins! Is that so wrong??? I dare you to make them!
Sommer
Maple-Bacon Corn Muffins
4 oz. bacon
1 cup yellow cornmeal
1 cup flour
1 Tb. baking powder
½ cup sugar
1 tsp. salt
1 cup milk
2 eggs
¼ cup melted butter
¼ cup maple syrup
Preheat oven to 400*. Heat a skillet to medium-high. Chop the bacon and cook until slightly crispy. Remove with a slotted spoon and set the skillet aside.
In a large bowl combine all dry ingredients. Whisk in the milk and eggs, followed by the melted butter, maple syrup and ¼ cup bacon grease.
Stir the bacon pieces back into the mixture.
Place muffin liners in a 12-cup muffin tin. Evenly divide the mixture into the liners. Bake for 15 minutes—until golden.
Remove from the muffin tin and serve warm! Makes 12.
March 16, 2010
Soda Bread To Smile About
As I mentioned in the previous post, my husband and I eat at an Irish pub every Saint Patrick's Day. The first year we did this, we ended up in a little pub in Tulsa, Oklahoma called Paddy's. If I remember correctly, we ate fish and chips and Irish stew. What really caught my attention was the soda bread! Moist and dense with a slight sweetness that didn't overshadow the soda flavor...I've been looking for a comparable recipe ever since.
Half a loaf is better than no bread at all.
An Irish Proverb
Sweet Irish Soda Bread
5 cups sifted all-purpose unbleached flour
3/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 pound (1 stick) butter
2 1/2 cups mixed light and dark raisins, soaked in water for 15-20 minutes and drained
3 tablespoons caraway seeds
2 1/2 cups buttermilk
1 large egg, slightly beaten
Turbinado sugar for sprinkling
Preheat the oven to 350 degrees F. Generously butter 2 (9 by 5-inch) bread pans.
Stir together the flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in the drained raisins and caraway seeds.
Add the buttermilk and egg to the flour mixture. Stir until well moistened. The "dough" should resemble thick cake batter. Equally fill 2 loaf pans. Then sprinkle the top of each with turbinado sugar to make it shimmery!
*Buttermilk can have different consistencies, depending on the brand. If your dough is thicker than dense cake batter--don't worry! Just shape it into loaves and place in the pans. No need to add more liquid!
Bake for 60-70 minutes. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.
While I like the appearance of the free-form, cross-topped, savory versions--I prefer the sugary note and texture of the "loaf pan" varieties. The sweet flavor gently balances strong, savory Irish dishes. Hearty, with a surprisingly delicate taste...this is no utilitarian loaf. This "quick bread" has a sense of warmth and personality. A stand-alone soloist, that needs no back-up singers, but will happily join in the choir!
After trying numerous dry, crumbly versions, I believe I've finally found a winner. This Irish soda bread, adapted from Brother Rick Curry's The Secrets of Jesuit Breadmaking, is delightful and just as I remember it. To take it to another level, serve this bread warm with rich, tangy Irish butter from the specialty food market!
Half a loaf is better than no bread at all.
An Irish Proverb
Sweet Irish Soda Bread
5 cups sifted all-purpose unbleached flour
3/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 pound (1 stick) butter
2 1/2 cups mixed light and dark raisins, soaked in water for 15-20 minutes and drained
3 tablespoons caraway seeds
2 1/2 cups buttermilk
1 large egg, slightly beaten
Turbinado sugar for sprinkling
Preheat the oven to 350 degrees F. Generously butter 2 (9 by 5-inch) bread pans.
Stir together the flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in the drained raisins and caraway seeds.
Add the buttermilk and egg to the flour mixture. Stir until well moistened. The "dough" should resemble thick cake batter. Equally fill 2 loaf pans. Then sprinkle the top of each with turbinado sugar to make it shimmery!
*Buttermilk can have different consistencies, depending on the brand. If your dough is thicker than dense cake batter--don't worry! Just shape it into loaves and place in the pans. No need to add more liquid!
Bake for 60-70 minutes. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.
March 12, 2010
Delayed Gratification
How can a society that exists on instant mashed potatoes, packaged cake mixes, frozen dinners, and instant cameras teach patience to its young? ~Paul Sweeney
Delayed gratification, I can't discuss it enough! A lesson I must learn and re-learn throughout my life--both wretched and beautiful. To be patient and diligent. To put off little desires now, in order to obtain the grand-prize down the line. The ability to restrain yourself from doing what you want to do now, so you can BE who you want to BE...LATER. This is the lesson of healthy weight-loss, of educational achievement, or focused parenting. America is currently re-learning about delayed gratification. Maybe credit cards and second mortgages aren't the answers to all. Maybe self-discipline does pay off?
Maybe...
Making fresh bread is certainly a study of this kind of patience. The preconceived notions that it's difficult and labor intensive, just aren't true. Making bread isn't hard, and it doesn't really take a lot of prep-work. It just takes time and patience--and a good electric mixer! You need time for your dough to sponge, to rise twice, and to bake. But the reward is truly delicious!
So, what makes a good sandwich bread? I like mine a little sweet, a little salty, moist and easy to cut with a serrated knife. I also want my bread to be healthy! This means whole-grain. The trick to making heavy whole-grain flour seem light, is to let the yeast foam (or sponge) with a little flour, then let in rise two more times. Once in the mixing bowl and once in the loaf pans; with the sponging, it's almost as if it's had three rises. This provides and greatest height and biggest pores. (Big pores are a good thing in bread-making!)
After much experimentation, I've come up with a recipe I make two different ways. Sometimes, I make whole-grain wheat bread and sometimes I use half wheat flour and half spelt flour.
Wheat flour produces a bendable bread with a higher dome-top because of its gluten levels. It is also slightly deeper in color. Spelt is in the wheat family, but has a nuttier and sweeter flavor. It also contains more protein than wheat, and the protein in spelt is easier to digest. So when I mix the two flours, the bread has a nuttier flavor and is higher in protein and fiber. BUT, the top is flatter and it bread is slightly brittle because there is less gluten to create the flexible consistency of all wheat bread. This is really a preference issue. You may have to make it both ways before you know what you like!
Besides the education in patience, the benefits of making your own bread include: quality control, the ability to manipulate the flavor, and cost. I can buy ALL organic ingredients and make this bread for half of what I would pay for organic bread at the bakery!
I like to make bread on a day I plan to stick around the house. That way, while I'm waiting on the bread to rise, I can go about my business!
Soft and Supple Whole-Grain Bread
2 ¾ cups hot tap water
1/3 cup olive oil
1/3 cup honey or maple syrup
2 Tb. molasses
1 ½ Tb. kosher or sea salt
6-7 cups of 100% whole-grain wheat flour (or half spelt flour)
2 packages of dry active yeast
1/3 cup wheat germ (or whole oats)
Place the first five ingredients, plus 2 cups of flour, in a mixing bowl. Using a bread hook, mix for 10-15 seconds, then add the yeast. It’s okay that the water is hot because the other ingredients will cool it before the yeast goes in! Mix again for 10-15 seconds, then let the mixture rest and “sponge” for 20 minutes. Go check your facebook and email.
When you come back the mixture should be foamy. Now turn the mixer on low and add 4 more cups of flour and the wheat germ. “Knead” with the bread hook until the dough has come together and pulls away from the sides a little. It should look moist, but if it seems a little too wet add another ½ cup of flour. STOP the mixer. Now spray a piece of plastic wrap with cooking spray and lay it over the mixing bowl. Let it rise for one hour. Go paint your finger and toe nails and let them dry thoroughly. Now back to the bread. The dough should be large, turn the mixer on just long enough to knock it down, close to its original size.
Grease and flour two loaf pans. Dump the dough out onto a floured work surface. Flour a knife and cut the dough in half. Roll each piece of dough into a log the length of the loaf pans. Place each roll in its pan. Spray another piece of plastic wrap with cooking spray, cover both loaves loosely so they have room to expand. Walk away. Let the dough rise for another 1 ½ hours. Take a nap, vacuum, pick the kids up from school…
When you come back the dough should have doubled in size and come up higher than the lip of the pan. Now preheat the oven to 350*.
Gently remove the plastic wrap. I like to sprinkle a little extra wheat germ or whole oats on top for visual appeal.
Then place the loaves in the oven for 35-37 minutes. Remove from the oven and gently dump out of the loaf pans. Cool completely before wrapping.
This bread is great for sandwiches and is easy to freeze. Enjoy!
Makes 2 loaves.
Oh--the pictures are of the half spelt bread! Notice how the top is flat, not round?
Delayed gratification, I can't discuss it enough! A lesson I must learn and re-learn throughout my life--both wretched and beautiful. To be patient and diligent. To put off little desires now, in order to obtain the grand-prize down the line. The ability to restrain yourself from doing what you want to do now, so you can BE who you want to BE...LATER. This is the lesson of healthy weight-loss, of educational achievement, or focused parenting. America is currently re-learning about delayed gratification. Maybe credit cards and second mortgages aren't the answers to all. Maybe self-discipline does pay off?
Maybe...
Making fresh bread is certainly a study of this kind of patience. The preconceived notions that it's difficult and labor intensive, just aren't true. Making bread isn't hard, and it doesn't really take a lot of prep-work. It just takes time and patience--and a good electric mixer! You need time for your dough to sponge, to rise twice, and to bake. But the reward is truly delicious!
So, what makes a good sandwich bread? I like mine a little sweet, a little salty, moist and easy to cut with a serrated knife. I also want my bread to be healthy! This means whole-grain. The trick to making heavy whole-grain flour seem light, is to let the yeast foam (or sponge) with a little flour, then let in rise two more times. Once in the mixing bowl and once in the loaf pans; with the sponging, it's almost as if it's had three rises. This provides and greatest height and biggest pores. (Big pores are a good thing in bread-making!)
After much experimentation, I've come up with a recipe I make two different ways. Sometimes, I make whole-grain wheat bread and sometimes I use half wheat flour and half spelt flour.
Wheat flour produces a bendable bread with a higher dome-top because of its gluten levels. It is also slightly deeper in color. Spelt is in the wheat family, but has a nuttier and sweeter flavor. It also contains more protein than wheat, and the protein in spelt is easier to digest. So when I mix the two flours, the bread has a nuttier flavor and is higher in protein and fiber. BUT, the top is flatter and it bread is slightly brittle because there is less gluten to create the flexible consistency of all wheat bread. This is really a preference issue. You may have to make it both ways before you know what you like!
Besides the education in patience, the benefits of making your own bread include: quality control, the ability to manipulate the flavor, and cost. I can buy ALL organic ingredients and make this bread for half of what I would pay for organic bread at the bakery!
I like to make bread on a day I plan to stick around the house. That way, while I'm waiting on the bread to rise, I can go about my business!
Soft and Supple Whole-Grain Bread
2 ¾ cups hot tap water
1/3 cup olive oil
1/3 cup honey or maple syrup
2 Tb. molasses
1 ½ Tb. kosher or sea salt
6-7 cups of 100% whole-grain wheat flour (or half spelt flour)
2 packages of dry active yeast
1/3 cup wheat germ (or whole oats)
Place the first five ingredients, plus 2 cups of flour, in a mixing bowl. Using a bread hook, mix for 10-15 seconds, then add the yeast. It’s okay that the water is hot because the other ingredients will cool it before the yeast goes in! Mix again for 10-15 seconds, then let the mixture rest and “sponge” for 20 minutes. Go check your facebook and email.
When you come back the mixture should be foamy. Now turn the mixer on low and add 4 more cups of flour and the wheat germ. “Knead” with the bread hook until the dough has come together and pulls away from the sides a little. It should look moist, but if it seems a little too wet add another ½ cup of flour. STOP the mixer. Now spray a piece of plastic wrap with cooking spray and lay it over the mixing bowl. Let it rise for one hour. Go paint your finger and toe nails and let them dry thoroughly. Now back to the bread. The dough should be large, turn the mixer on just long enough to knock it down, close to its original size.
Grease and flour two loaf pans. Dump the dough out onto a floured work surface. Flour a knife and cut the dough in half. Roll each piece of dough into a log the length of the loaf pans. Place each roll in its pan. Spray another piece of plastic wrap with cooking spray, cover both loaves loosely so they have room to expand. Walk away. Let the dough rise for another 1 ½ hours. Take a nap, vacuum, pick the kids up from school…
When you come back the dough should have doubled in size and come up higher than the lip of the pan. Now preheat the oven to 350*.
Gently remove the plastic wrap. I like to sprinkle a little extra wheat germ or whole oats on top for visual appeal.
Then place the loaves in the oven for 35-37 minutes. Remove from the oven and gently dump out of the loaf pans. Cool completely before wrapping.
This bread is great for sandwiches and is easy to freeze. Enjoy!
Makes 2 loaves.
Oh--the pictures are of the half spelt bread! Notice how the top is flat, not round?
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