Ok, Momo and others asking for bread recipes: here are a couple more I used to bake back when... let me know if you have q's about altitude changes etc... cheers! Remember the closer you are to sea level the faster things bake, and the higher you are the less wet you want things to be
This one came from a great book- fiction book called "The Bakers Apprentice" - Its a sequel to "Bread Alone" one of my all time favorite books...
La Fouace a Noix:
1 envelope yeast
1/3 Cup lukewarm water
4 C. unbleached white flour
1/2 C. Whole wheat flour
1 T. Salt
1 C. Lukewarm milk
3/4 C. Chopped walnuts
1/2 Soft Unsalted butter
Cornmeal for dusting
Dissolve the yeast in warm water. In a lg. bowl, mix the flours with the salt, make a well in the center and add the yeast. Add the milk and stir well to make a spongy dough. Mix in the nuts and butter with your hands, the dough will be very stiff. Cover with a damp kitchen cloth and set on top of the fridge or oven (not-too drafty) for two hours. Take doan and Punch down the dough, then knead for about 2 minutes. Forn the dough into a ball, sprinkle a cookie sheet with cornmeal, place the loaf on it , let rise 15 minutes. Turn the oven on to 425. When the oven has sat and is good and hot, slash a cross in the loaf with a knife, put a pan of Hot water on the lowest rack of the oven, and bake the bread on the shelf above, baking for 30 minutes. Then remove the water, turn the oven down to 300 and bake for another 30 minutes- Will be beautiful, popping out the top, and golden.
Serve with warm butter and honey and tea or a whiskey.
Its a little down home, but its a great recipe and you get your hands dirty making which is part of the joy of producing such a beautiful loaf of bread.
Next, this is a favorite of my bread buyers:
Banana Pineapple Bread
(I never added Nuts, b/c to me this was meant to be a super Moist banana bread and the nuts take away from that. And I tended to add more cinnamon, but then again I am addicted to cinnamon...)
1 1/4 c. sugar
3 beaten eggs
1 1/4 c. vegetable oil
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 c. finely chopped nuts
4 lg. mashed bananas
8 oz. can crushed pineapple, drained
2 tsp. vanilla
- 2 (.25 ounce) packages active dry yeast
- 2 cups warm water (110 degrees F/45 degrees C)
- 2 tablespoons white sugar
- 1/4 cup olive oil
- 1 tablespoon salt
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup grated Romano cheese
- 6 cups bread flour
- Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
- Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
- Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
- Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.