I have a confession to make; I wasn’t going to write a post tonight.
I had one planned out but tonight wasn’t a stellar night and I’m a complete Miss Cranky-pants. In no mood to blog.
But then I asked Jessica at How Sweet Eats Blog if she writes a post every day, even if she’s had a bad day and she said “Always”.
Being she’s a veteran at blogging with a faithful following and myself a newbie with a long way to grow, I thought it was sound advice.
That is if one word can be considered advice. I took it as such. So although I’m still cranky and kinda bummed a blogging I will go.
I needed to bake today in spite of work. But I needed to bake something simple. No even more than that. I needed to bake something basic and necessary.
Fresh, hand kneaded, warm baked bread.
My weakness is basic unbleached white.
Instead of the two loaves my recipe usually makes, I made one loaf and two baguettes.
The making is therapeutic.
The waiting is impossible.
The baking is sensorial bliss and the eating….
Butter is not far behind; and in case you don’t know yet…..
I LOVE butter!
- 6 cups unbleached bread flour
- 2 tsp salt
- 1 Tbs active dry yeast
- 2 cups warm water.
- 1/2 tsp sugar
- 3 Tbs softened butter.
- Combine sugar, yeast and a little of the warm water in a small bowl. Dissolve the yeast, cover and let sit until foamy
- Combine Flour and salt.
- Add yeast, remaining water and 2/3rds of flour in mixing bowl with dough hook. Mix until sticky and combined. Slowly add rest of flour and butter.
- Mix on low until soft dough forms. If dough looks dry and breaks apart easy while mixing add teaspoons of water one at a time allowing each to become fully incorporated into dough before adding another.
- Add just enough to form a soft dough that pulls away from the bowl.
- Transfer dough to lightly floured counter or cutting board. Knead for 3-5 mins.
- Form into round ball and place into a large bowl that has been lightly oiled. Cover bowl and let sit in warm area until double; about two hours.
- Punch down risen dough and knead for another 3-4 minutes.
- Separate dough into two equal parts, shaped into two loaf pans or one loaf pan and two baguettes.
- Let rise in pans until double; about 45 mins.
- Heat oven to 425 and cook double loaves for 20 minutes. Then reduce heat to 350 for 15 minutes.
- Loaves are done when they sound hollow on the bottom when tapped.
- Brush with softened butter.