Bread

Simple

 

This recipe produces a nice moist tasty toasting bread for breakfast. As long as you use about 3 cups of white flour and the balance is approximately right (five cups of flour to one-and-a-quarter to one-and-a-half cups of water) almost any flouers will work but you will need to get aquainted with their special properties. Rye will cause bread to take longer to rise, but the longer it takes the flour to rise, the longer the bread will last. Other flouers have their own special properties.

Pre-heat oven: 350° 15 minutes.

3 Cups white unbleached bread Flour
½ cup Old Fashioned Oat Meal
1 cup whole-wheat flour
¼ cup Rye flour
2 Teaspoons Turbanado Sugar
2 pkgs yeast
Olive oil
2 Teaspoons Salt
1 Teaspoon Baking Powder
2 Tablespoons uncooked sesame oil
1 Tablespoon honey
1 to 1-½ cups water

On the evening before baking

Mix/kneed for 10 minutes:
2 cups bread flour
1 cup water
1 pkg yeast
1 Tablespoon sugar.

Allow to rise over-night in covered container.

The next morning:

If you are hand-kneeding you should knead the bread 300 times adding flour as needed until it hangs together, is not sticky and has a nice 'silky' surface.

Add and mix/kneed for 10 minutes:
1 pkg yeast
¼ cup water
½ cup Old Fashioned Oat Meal
1 cup whole-wheat flour
¼ cup Rye flour
1 Teaspoon Turbanado Sugar
2 Teaspoons Salt
1 Teaspoon Baking Powder
2 Tablespoons uncooked sesame oil
1 Tablespoon honey

Place dough in bowl oiled with the olive oil and allow to rise to double volume.

Punch down dough, remove from bowl, kneed to ball, cover and let rest for 10 minutes.
Meanwhile grease a bread pan with bacon fat.

Roll it together jelly-roll style to rough oblong shape about 3/8 inches thick,
Roll up, making sure to eliminate air pockets
pinch the ends and seam of the roll closed,
it does not really matter if these do not stay closed as long as they are flush against the walls of the bread-pan
place in bread pan pinched seam down and
firmly fit the dough into place
remove the dough from bread pan by turning it upside down with one hand onto your other hand and arm,
replace the dough in the bread pan this time with the now smoothed unseemed top facing up
be sure to tuck in the ends so that all seems are ajacent to the walls of the bread-pan
cover and let rise to about double in volume. (Think of how much more you want to have the bread rise by noting how it fits into your toaster.)

Place in oven and bake about 45 minutes.

Remove from oven, remove bread from bread-pan and allow to cool on its side.
Cooling the bread on its side prevents the steam from softening the upper crust.

When thoroughly cool and placed in a plastic bag, it should keep unrefrigerated for as much as 10-14 days.