Why do I always end up baking at 3 o’clock in the morning?
I didn’t make my knitting meeting this weekend, and it looks like my wacky sleep schedule will be interfering with the second of the lectures on Korean culture this evening…but at least I cooked.
I tried out a new sandwich loaf recipe, and it looks like I did things right this time: I didn’t end up with two bread-shaped doorstops. I think it was a combination of using less flour, not being too timid with the temperature of the water for the yeast, waiting until the yeast was good and foamy before mixing in the flour, and preheating the oven.
The original recipe comes from the wonderful world of King Arthur flour, but i tweaked a few things, so this is how I did it:
Basic White Bread
2 c. warm water
2 tablespoons golden sugar
1 (scant) T. dry yeast
1/2 cup whole milk powder
2 T. vegetable oil
5 c. (or more) bread flour
2 1/2 t. salt
Make sure the 2 cups of water is about the temperature that you would love for a bath–you know, bearable when you stick your finger in to test it, but you start really feeling the heat after a few seconds. Basically, as hot as you can handle. Pour the warm water into your mixing bowl, along with the sugar, and stir to dissolve. Then, sprinkle the yeast over the surface of the water very gradually (this seems to help it dissolve faster, rather than all lump together.) Wait for the yeast to completely dissolve, then add the milk powder.
At this point, have a friend call you unexpectedly and interrupt you for about 15 minutes. When you come back, you’ll see that your mix is nice and foamy. Add 2 cups of flour and mix well. Add a further two cups of flour and mix. Sprinkle most of the remaining flour on the kneading surface and scrape the dough out onto the surface.
Knead the dough for two to three minutes, until it seems to be coming together, using more flour if you need to, but not too much (the dough will let you know when it’s had enough flour). Let it sit for a little while so you can wash and grease the bowl you were using, then knead for a couple minutes more. Place in greased bowl, turn over, and set in a warm place, covered with a damp towel, to rise until doubled (an hour or so).
Punch the dough down, and on a floured surface, knead it to remove any air pockets. Divide into two (even! why is that so hard?) pieces, shape into loaves, and place in two non-stick loaf pans. Slit the surface lengthwise, at least a centimeter and a half deep, and let rise, covered, until almost doubled (probably less than an hour).
Preheat the oven to 350 F and bake for 35 minutes.
As soon as possible, cut off two thick slices, toast them lightly, slather them with butter, and scoop some nectarine butter on top. Coz that’s what I did.
nikkislipp 