I started my journey with commitment, the day I decided to make bread. People had laughed at me when I told them with so much angst. They’d chuckle at how few ingredients there were. The fact the some recipes required little to no kneading. Not to mention a machine I could purchase to ensure its consistency. But bread is a staple on any families table and is often the foundation of most meals. So many different kinds to choose from. I think a baguette would be the best place to start. I find that sandwich crusty buns are where I spend the most money in bakery at the grocers. We can cut off what we need. Save the rest with a bag I purchased from Kitchen Stuff Plus, works like a dream.
With a standing mixer I realize I have nothing to worry about, Kitchen aid’s done all that for me. Knead the dough with the the standing mixer for 8 minuets. Where I found the most trouble was in shaping your loaves. The top crust must be tight enough to rise properly. In the end, the objective is to have the slices made before brushing the top with egg whites, to open wide, creating the maximum amount of rising to occur.
Even though I have the standing mixer I still knead the dough and think about bakers, generations past in France. I have my trouble shaping the loaves trying to tuck all the seams underneath. Seams don’t matter underneath because it will crust while cooking particularly along the bottom. My first time attempt at this recipe was perfection.
Notes: Make sure your yeast foams otherwise it’s gone past its date. Also check to make sure your baking soda hasn’t turned by putting a teaspoon in water. If it doesn’t foam it’s turned. While waiting for these loaves to rise a good place to keep them is in a room temperature oven with the light on. I’ve also tried to alter this recipe by making 2 larger loaves instead of 4 medium size loaves. They did not cook to perfection leaving the center with much to be desired and large bubbles between the creases I had cut on the top. Total failure. Stick to the recipe.
- 1 1/2 Tbs Instant Yeast
- 1/2 cup very warm Water
- 1 1/2 Tbs Sugar
- 2 cups water
- 1 1/2 Tbs Oil
- 2 1/4 t sp Salt
- 6 cups flour
Combine the yeast, 1/2 cup warm water, and sugar, let it proof for 10 minutes. Then add remaining 2 cups water, oil, salt, and 3 cups of flour. Mix until flour is incorporated, then add remaining 3 cups flour gradually into the standing mixer, knead on the dough hood on low speed for 8 minuets. Turn our generously on a shifted floured surface. Form into 4 loaves. Brush with beated egg whites. Slash 3 diagonal lines onto the top. Raise until double in size approx. 1 hour. Bake at 425° for 10 minuets, then reduce oven to 375° for 20 minuets.
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