Baking Bread, Telling People You Love Them

Do you ever think about what it means when you tell someone you love them?? Sometimes it is said so off-handedly that it loses some of it's impact. "Love you" when we hang up the phone or leave the house. I think it's such a habit that we really aren't analyzing WHAT we're saying and the people hearing it are just hearing "bye". But, I have been reading a lot of bread recipes lately and if you have ever heard of Father Dominic (see some of my previous posts for his recipes) you will know that he equates feeding the body with feeding the soul. There is so much truth in that.

I love to bake bread. But, I ask myself, am I baking bread because I love the process or is it the end result? And, which end result am I going for? So, here are some of the end results of a completed loaf of bread: 1) nutrition to round out a meal, 2) nutrition to be the main component in a meal, 3) a snack, 4) the knowledge that mom/wife spent the day (and perhaps part of the previous day) working on something for the family that they will love.

I think that my husband feels all of them but that he appreciates the most #4. He knows that I am constantly trying to increase my skills in the bread-baking area and looking for recipes that will please him. My kids, I think they feel the same way. Then I ask myself would I do this if not for #4? I don't think so. Does it save us money? Yes, but with the Aunt Millie bread store I can get really good prices on "factory-made" bread. Do I really enjoy the process? Yes, but I don't like clean up. Do I enjoy their response? More than anything. When I made the Scali Bread Zoe had at least 4 pieces and I heard, no less than 5 times, "No, really, this is the BEST loaf of bread you have ever made!!" I didn't do it for the praise, I did it because I WANTED it to be the best bread they have ever eaten.

So, if you want to let your family know, without saying the words, how much you love them make them a loaf of homemade bread. It really isn't all that tough and I would be happy to help if you need it!

So, go bake a loaf!

Pumpernickel-Father Dominic

Pumpernickel Bread
Bread Machine Instructions
Yield: 1 round loaf.

1 cup plus 2 tablespoons water
2 tablespoons vegetable oil
2 tablespoons molasses
1 tablespoon cider vinegar
1 egg
1 1/2 teaspoons salt
1 1/2 cups Whole Grain Rye Flour
1 1/4 cups Flour
1 tablespoon Vital Wheat Gluten
1/4 cup dry bread crumbs
2 tablespoons Yellow Corn Meal
1 tablespoon instant coffee granules
1 1/2 teaspoons unsweetened cocoa powder
2 teaspoons FLEISCHMANN's Bread Machine Yeast
Cornmeal, for dusting baking sheet

Add water, oil, molasses, vinegar, egg, salt, rye flour, bread flour, wheat gluten, bread crumbs, cornmeal, coffee granules, cocoa powder and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

When cycle is complete, transfer dough from machine to a lightly floured surface. Shape dough into a ball. Place ball on a baking sheet that has been greased and liberally dusted with cornmeal. Cover and let rise in a warm, draft-free place about 1 hour, or until doubled in size.

Bake in a preheated 375-degree oven 30 to 35 minutes, or until done. Remove from baking sheet and let cool on wire rack.

Source-Breaking Bread with Father Dominic

Father Dominic Recipe!

Father Dominic's Challah (P, TNT)
Source: "Breaking Bread with Father Dominic"
Serves: 1 large loaf; about 20 to 25 slices

2 packages Fleischmann's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7-1/2 cups bread flour, divided
1-1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze

Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy.

Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.

Combine 1-1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.

Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1-1/2 hours, or until doubled in bulk.

Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces.

Roll each piece into a rope, about 24" long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.

About 15 minutes before loaf has finished rising, preheat oven to 375°F. Brush loaf all over with beaten egg. Bake in oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.

Poster's Notes:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.

Posted by Gypsy/Phyllis Wilson

Scali Bread-The Making

So, I started the starter (hee hee) for the Scali bread yesterday. As of this morning it's all bubbly and gooey! Just like it's supposed to be. So, I will mix the rest of it and go through the process. We will see how it goes. I just want to say, though, if you are a baker do yourself a favor and look into King Arthur Flour Company. They have so many fantastic recipes on their website and sell their flour in the grocery store if you don't want to order from the catalog and they are just a great company.

Be back later with more details on how it all went and with pics!

Favorite Bread!

Okay, here is a picture, I was getting bread ready to make grilled cheese!

Scali Bread

Apparently Scali bread is THE bread of the Boston area and the roots are somewhere in Italy. Well, wherever they eat it and wherever it was developed, I think this will be my next try! This looks so good and there is a tutorial on the KAF blogs for making it. The first link is for the recipe and I will attach a second link for the tutorial. Try it and leave me a comment. I am going to try it and will let you know how if works out. BTW, I only have black sesame seeds so this should be REALLY cool looking!

http://www.kingarthurflour.com/recipes/scali-bread-recipe

http://www.kingarthurflour.com/blog/2008/03/26/for-the-love-of-scali-bread/#more-921

Cup of Coffee? I Think I Will!

Wow, I am starting off SLOW today! We had a great day yesterday! I made another batch of bread. I love that recipe. This time I let it WAY over proof. The second proof (rise) went for about 4 1/2 hours before I baked it. I wasn't sure how this would turn out but WOW, it is nice. Very much like store bought white bread but with the great flavor and even better texture of homemade bread.

So, for dinner before we went to the GAME OF THE SEASON I made beef stew. So delicious! Tom was able to find some really great grass-fed, all-natural beef for about $1 per pound!! That stew meat combined with my organic and home grown vegies in a nice thick stew base was phenomenal. So good in fact, that we have only one bowl left from the whole pot! I really love the sense of pleasure and satisfaction I get from making a good meal that is healthful and they REALLY love it.

I think I am going to make a carrot cake today. So, tonight when Tom gets home with the cream cheese I can make the icing. Mmmm, that is one of my favorites! Here is the recipe!

Carrot Cake

2 Cups Sugar
4 Eggs
1 1/2 cup liquid oil
2 Cups Flour
1 tea Salt
2 tea Baking Soda
2 tea Cinnamon
1/2 Cup Chopped Walnuts
3 Cups of Shreaded Carrots

Bake at 300 degrees for 50-60 min.
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Carrot Cake Frosting

1/2 Cup Stick Oleo
8oz box Cream Cheese (set out at room temp before making the frosting)
1 box Powdered Sugar
1 tea Vanilla Extract

MMMMMMMMM Try it sometime! Just the right spices and flavor!

Have a great day!