Saturday, 15 February 2014

Daily Bread

These cold winter days are perfect for firing up the wood stove to make the kitchen nice and warm for rising bread dough.

Even days after the bake, the house has the wonderful aroma of freshly baked bread. And toasted homemade bread spread with creamed honey is unbeatable!

I make four loaves at a time and freeze the ones not immediately needed. Also, I like to time my baking for off-peak electricity hours. Here is my favourite recipe:

Whole Wheat Potato Bread
(makes 4 large loaves)

IMPORTANT NOTE: Make sure mixture keeps warm

Add 1 pkg (8 grams or 1 tablespoon) yeast to:
• 1/2 cup warm potato water
• 1 teaspoon sugar

Combine in a blender and puree:
• 1 1/2 cups hot potato water
• 1 1/2 cups cooked and mashed potatoes
• 1 egg
• 1 tablespoon salt
• 1/2 cup sugar
• 1 cup vegetable oil
• 2 cups buttermilk

Add yeast mixture and stir in:
• 1 cup wheat germ
• 3 cups whole wheat flour
• 1/2 cup wheat bran
• 6 cups white flour

- Knead for 5 minutes.
- Cover and let rise for 1 1/2 hours.
- Punch down and let rise for another hour.
- Divide and form dough into four equal loaves.
- Put in greased and lightly floured pans.
- Let rise (about an hour).
- Bake at 350 degrees Fahrenheit for 40 to 45 minutes.

Bon appetit!

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