BM # 44 Week 4 Day 1
We enter the last week of this marathon and for this week I have picked the theme Tame the Yeast. This is a new theme for our marathon to remove those phobias with yeast and baking. Here we will be baking a tried and tested bread from a blogger friend.we shall be given the recipe with step by step pics , In fact we shall be given two recipes. We can bake both or choose one.For day two and day 3 we have to do bread related recipes. So officially this is my first bread loaf even though I have baked some other breads and used yeast , I felt I was doing a good bread after ages.
This is a no knead bread. Simple , quite simple, perfect for beginners. The recipe is by Varada who is an expert baker and you shall find some world class baking recipes in her Bread section. Thanks Varada for such a wonderful recipe. While our discussion was on for this theme I was quiet, as I was nervous and decided not to take this theme, but Valli , she kind of took her stick and said ..you got to.. And I had no choice. LoL... Valli ! And thanks I seriously would not have tried but for that encouragement.
Coming to the recipe...and yes this is copied and pasted as Varada gave, I did not want to miss any of her notes and so I am not writing myself.
2 cups whole wheat flour
3 tablespoons sugar
1 3/4 tsp. salt
3/4 tsp. instant yeast
2 cups + 1 tbsp. ice cold water
3 tbsp. oil
You can mix the flour at night and keep it overnight if your kitchen is cool or you are baking in winter. On hot humid days it would be best to mix the dough in the morning.
( I mixed the dough in the morning)
(Mine was done in 4 hours on a very hot and a humid day. )
Sift the flour in a large mixing bowl. Add all the other dry ingredients. Pour the water and oil.
Whisk until all the ingredients are mixed together. Do not knead. Pour a few drops of oil on your palm and spread over the top. Cover with plastic wrap and keep aside.
Lightly spread oil on a 10 x 5 loaf pan. When the dough has risen to twice its original volume you are ready for the next step.
Stir the dough together gently.
No fold it over itself a few times. You start on one side, push your hand under the dough and pull up the dough all the way to fold over the top.
( I put the dough on the counter and worked with both hands, as the dough was very soft)
Now fold the dough in half, lift it out of the mixing bowl and place it in the loaf pan seam side down.
Smooth out and even out the top with oiled hands. Using a sharp knife cut the top of the dough three times to score. Sprinkle half a tablespoon of whole wheat flour over the top. Cover with oiled plastic wrap and let it sit for a couple hours until the dough rises a quarter of an inch over the side of the pan. Preheat oven to 375 F during the last 15 minutes of the rise.
Bake the loaf in the center of the oven for about 50-60 minutes. If the top browns too fast tent it with foil. Let the loaf sit in the pan on the counter for 10 minutes.
Take it out of the pan and place it out on a cooling rack.
Do not slice until it has cooled.
I have to admit that the bread came out really nice and spongy. A little dense, but not heavy. For tomorrow you shall see an accompaniment that I made for this bread, so guys tune in tomorrow for a special recipe.