Peasant Bread

   This bread disappeared too fast to get a picture.  Seriously.  The crust was chewy, the inside was soft with a smooth texture and the mix of rye, wheat and bread flours gave it a wonderful aroma and a nutty flavor.  The bread needed nothing to accompany it, although it did get some butter while it was still warm. 
   I have to admit this loaf was difficult to cut while warm.  The recipe calls for the dough to be shaped into two rounds, but I think the next time I make it, I'll make one larger loaf. 
   This was definitely a keeper.  Perfect bread for soup or just cheese and fruit.  Or butter.  Or alone.  While you're under a fuzzy blanket.  And its snowing. 

If you try it, I'd love to know how it worked for you.  Tomorrow, I'll have a recipe for Spinach and Sun-dried Tomato Bread complete with photos.  I hope.  

PEASANT BREAD
1 1/2 cups warm water
1 T. honey
1 3/4 t. active dry yeast (one package)
1/4 c. rye flour
1/4 c. whole wheat flour
3/4 t. salt
3-4 c. bread flour
1/4 c. cornmeal

1.  Combine water, honey and yeast.  Stir to disolve and let stand till foamy, about 10 minutes.

2.  Add rye and whole whear flours; stir to combine.  Add salt and enough bread flour to create a firm dough.  (I only used about 3.5 cups.)  Add flour only to reduce stickiness. turn out onto a floured board and knead 8-10 minutes.  (Again, I used my dough hook.)  Return to bowl, dust the top with flour, and cover with a damp cloth.  Rise at room temperature until doubled in volume, about 2 hours.

3.  Line a baking sheet with parchment and sprinkle with cornmeal.  Turn risen dough onto a floured surface, divide into 2 equal portions and shape into round loaves.  Place onto prepared pan and set aside to proof for 30 minutes.  Preheat oven to 375 degrees.  I let my bread proof on the stove top to help the rise.

4.  Dust top of risen loaves with flour.  Using a serrated knife, slash a crosshatch pattern into the surcase of the risen dough, about 1/2" deep.  Place a pan of cold water at the bottom of the over to create steam.  Bake until golden brown and hollow sounding, about 30-40 minutes.  ( Mine was about 36 minutes.)  Cool on a rack.

Amish White Bread

I found this recipe in the "Everything Bread Cookbook" and had great success with it.  The recipe was simple and the bread needs no butter, jam or decoration. (Although a cup of coffee was an excellent partner.) This is a pure, simple bread with a solid recipe, delicious flavor, soft but substantial texture and is slow to go stale.  Steve, my sweetie, loved the bread but since his mouth was full, I'm not quite sure what he said, but it sounded like "Goo brud, goo brud!" 

AMISH WHITE BREAD

1 c. warm water
1/3 c sugar
1 package active dry yeast (1 3/4 t.)
2 T. oil
2 c. bread flour
3/4 t. plus a pinch of kosher salt
1 egg
1 T. water

1. In a large bowl, combine water, sugar and yeast.  Stir to disolve and let stand until foamy, about 10 minutes.

2. Add 2 T. oil and 1 c. flour, stir to combine.  Add 3/4 t. salt and remaining flour.  On floured surface, knead dough 8-10 minutes.  ( I used the dough hook on my mixer and it worked great.)  Return to bowl, oil top and cover with plasit or damp cloth.  Allow to rise at room temperature until doubled in size, about an hour.

3. Coat a 9"x5" pan with pan spray and line with a strip of parchment paper covering bottom and short sides.  (NOTE:  I used a round casserole dish and it worked well.)  Shape risen bread into a loaf.  Place in pan and allow to proof for 30 minutes.  Preheat oven to 350 degrees.

4. Whisk egg with 1 T. water and pinch of salt, and brush lighty onto the surface of the risen loaf.  Bake until golden brown and hollow sounding, about 30-40 minutes.  Cool for 10 minutes, remove from pan and cool on a wire rack.

The parchment paper "tabs" made lifting the bread out very easy and I highly recommend it. 

Happy New Yeast!

Welcome to "A Bouquet of Flours".  In this blog, I hope to share my experiences, both successes and failures, with all things flour with a leaning toward breads.

Winter in Missesota allows for much outdoor activity is one is inclined to skiing, ice fishing or other sports involving not falling down.  Walking in snow is enough challenging for me.  I have been known to make sudden and unplanned snow angels.  Consequently, something safe, soft and warm is more attractive to me.

Bread.  Safe.  Soft.  Warm.  Less chance of explosions or blood-letting.