Loafing Around

UNBAKED LOAVES

In the past, I've never been succesful with bread making. The loaves just never would rise for me in this drafty house. A couple of months ago I decided I just had to be able to make bread. I think it's the stubborn Scot in me (no offense relatives). I searched the internet for hints, tips and voodoo. After much trial and error I came up with this recipe. I use Red Star yeast in a jar and my heavy duty Kitchen Aid mixer with the dough hook to make it. If you like sweeter bread, increase the sugar. I found that I have no problem getting my bread to rise if I take a 9"x13" pan and place it in the bottom of the oven and then add about an inch of boiling water to it from a kettle. During the first rise I place the bowl on a shelf directly above the water pan and during the second rise I place the bread pans on a shelf directly above the water pan filled with an additional inch or two of boiling water. The steamy, cozy oven seems to be a happy environment for the dough. As you can see above, my bread actually rises now! When the loaves are fully risen, remove them from the oven and turn it on. Remember to remove the water pan before baking the bread!

Romasco World Bread

Ingredients:

2 cups warm water (110 degrees F/45 degrees C)

1/3 cup white sugar

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup vegetable oil

4 cups white bread flour

2 cups wheat bread flour

Directions:

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2. Mix salt and oil into the yeast. Mix in flour one cup at a time, alternating between white and wheat. Knead dough until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down. Kneed for a few minutes, and divide in half (for best results use a scale). Shape into loaves, and place into two well oiled 9"x5" loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4. Bake at 350 degrees F (175 degrees C) for 30 minutes.