“Nothing like homemade bread, especially in the fall and winter seasons. We have stopped buying bread back in June of 2009 and I have lost count of the loaves I have made. I usually …”
#5 of 30 from
EcoMama's Favorite Things of 2009
700 mL warm water at 20 degrees celsius 9 (3 cups @ 68*)
2 packets of yeast (15 g or half an ounce)
Canola or olive oil (1 tbsp)
15 g sea salt (half an ounce)
Sift together flour, yeast, and sea salt, mix, pour in water.
Stir with large wooden spoon. Add water if the dough is too stif.
Sift some flour onto a clean table or large cutting board, place the dough there and knead it by hand carefully.
Coat a deep vessel with olive oil (or canola), place the dough in it, cover with a towel and place in a warming drawer for 1 hour (the oven is ideal, just heat it up for one minute or less at 300*F prior to placing the dough there).
After 1 hour knead on table or cutting board once again for 10 minutes.
Place back in the deep vessel and put in warming drawer for another hour.
Preheat oven to 250 C (480 F).
Put some flour on a baking sheet, place the risen dough on it and form a round loaf. Bake for 10 minutes, reduce heat to 220 C (430 F) and bake for another 30 minutes. Baking times may vary with your oven.
Let cool, cut a slice and enjoy yummy homemade bread with some preserves or your choice of topping!