March 02, 2012

Favourite Bread Loaf

I love to bake my own bread when ever I have time to do so, and this is one of my favourite that I make often. It is a nice crusty bread, just like mom would make it,  back in the old country.  Give it a try.   Nothing compares to the aroma of freshly baked bread filling the house...

Happy Baking!

my bread

4 tsp. yeast, granules
1/4 cup warm milk
4 cups all-purpose flour
2 cups whole wheat flour
2 tbsp. wheat germ
3 tsp. salt
3 to 3 1/2 cups water
3 tbsp. vegetable oil
Cornmeal, for baking

In a small bowl, dissolve yeast in the warm milk. Let stand until foamy.

In a large bowl, mix together all-purpose and whole wheat flour and salt. Make a well in the center; add yeast, water and oil. Mix with hands to form a dough and knead, for about 10 minutes, adding more flour if needed until dough is elastic and smooth. (Dough has been kneaded sufficient, when pressed down lightly, springs back.) Cover with a towel and let rise in a warm place, until doubles, for 1 hour.

Punch dough down and divide into two. From each into a loaf. Place them about 2 inches apart,  on a large, greased cookie sheet sprinkled with corn meal. Using a sharp knife, cut 3 or 4,  1/4 inch deep slashes into the top of dough. Let rise for 45-60 minutes, or until almost doubled in size.

Bake in preheated oven, at 350 F, for 45 to 60 minutes or until browned and when bread tapped on the bottom, sounds hollow. Remove to a wire rack.  Cover and let cool before slicing.

Makes: 2 loaves

Leia’s Culinary Treasures

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