Kneaded and gettin' ready to rise
I slay myself. Really, I do.
It has risen!!
But seriously, folks. Donald Bender, beloved baker and all around awesome guy, is no longer baking bread with the Viking Cooking School. Life goes on, though, and sandwiches must still be eaten. I decided to take this opportunity as a chance to try my hand at that very daunting of culinary tasks that is homemade bread making.
Just got punched, kneaded again and cut.
In an effort to not put to many horses before to many carts, I decided to start with a simple sandwich bread recipe. I checked out a few blogs and found one that sounded pretty promising on this site.
Ready for that second rise!
And by promising, I mean not overly intimidating.
The end result of this is a good, solid, amazing smelling bread situation. Will I make it again? For sure. Kneading is quite therapeutic. Will I experiment with adding delicious things like green olives and garlic and rosemary? Absolutely. Will I gain 23 lbs from bread consumption alone? Hell. Yes.Homemade Sandwich Bread
from The Daily Dish
2 cups of warm water
2 tbl sugar
1 tbl dry active yeast
1 tbl salt
5 1/2 cups of all purpose flour
1 1/2 tbl unsalted butter, softened and cut up into pieces
In a large bowl, dissolve the water and the sugar. Stir in the yeast until it is dissolved. Let it hang out for 10 minutes. When you come back, it should be bubbling. This is called proofing your yeast.
Pour in the salt and flour, toss in the butter. Mix it all together with your hands. Be sure to take your rings off first.
Once it is all combined, transfer the dough to a floured surfaces and kneed for about 10 minutes. Here is a video on kneading you can watch. Seriously, it's very therapeutic.
Take a clean bowl, wipe it down with olive oil, place your kneaded dough up in it. Take a piece of saran wrap that has been lightly sprayed with cooking spray or rubbed down with olive oil and cover it up. Allow it to rise for about one hour.
After your hour is up and your dough is all poofy, remove the saran wrap and punch the dough down twice to get the air out. This part is fun, you'll love it. Give it a few more kneads in the bowl.
Return it to that floured surface and cut the big dough ball into two equal slices. Take one half of the dough and kneed it a few times. Mold the dough into an oval shape. Place it in a loaf pan that has been lightly greased. Repeat it all with the second slice of dough.
Put both of your pans to the side, leave them uncovered and allow them to rise for another hour.
Preheat the oven to 350 minutes. After the dough has risen a second time, place the pans in the oven and bake for 35-40 minutes.
Remove from the oven and allow the bread to cool for five minutes. After five minutes, transfer the bread to a cooling rack and allow to cool completely before slicing.
Serving size 1 piece (makes 2 loaves, 15 slices each)
Points plus 2