The Monday Project: 2 Hour Homemade Bread

It has been awhile since I’ve shared a Monday Project so I thought I’d make this a good one!Easy 2 Hour Bread

I make our own bread.

We eat bread almost daily: sometimes two loaves a day.  In total I usually make about 30 loaves a month using about 70 lbs of flour and I can guarantee you if this were a difficult thing to do I would not be doing it!!  I only buy two loaves of bread from the super market each month and I put them in the freezer for those days when we need bread to eat but I need the extra time more.

Home made bread is much cheaper: even buying the local organic flour from our Co-op I save a lot of money on bread.  Home made bread is so delicious even the artisan stuff doesn’t compare to a hot loaf fresh out of the oven.  You can make an organic real food loaf for less than half the price of the shop bought stuff with none of the hidden ingredients. If you find a recipe that works for you its easy to tweak it till it suits your tastes perfectly!  For example: M. likes his bread with a little sweetness but when my mother in law is over I bake loaves with no sugar added because she doesn’t like the sweetness.Easy 2 Hour Bread

Until I hurt my back and couldn’t knead the loaves I was doing it all by hand.  My back forced me into making the decision to get a stand mixer, I’m super happy to have the mixer but trust me that your bread will come out just as nice (maybe even better) and takes only 5 minutes more kneaded by hand.  There is a lot of scary snobbery about bread making:  You don’t need to be a baker or wonder chef to do it!  You don’t need a special oven that gets to extra ordinary temperatures!  And you don’t need to devote half a day to the task!  This recipe  makes two 2lb loaves and is super versatile and takes 2 hours start to finish (1 hour of which you aren’t even doing anything to it).  Later in the week I will share with you some variations on the recipe that we use all the time to make pizza bases, cinnamon/pumpkin rolls, and naan bread.

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Ingredients:

IMG_1705

550 ml (1/2 qt) warm (to touch) water

2 Tbs dry yeast

2 Tbs sugar or Honey

1 kg (2 lbs 3 oz) bread flour (Do weigh it out- it is far more accurate than measuring in cups) I use different flour mixes depending on what I want the loaf to be like but if you use less than 2/3 white bread you need to up the water content of the loaf and increase it rising time.  I like to substitute 300 grams of white flour for 200 g home-ground whole wheat, 50 g chia seed, and 50 g oat bran and add another 30 mls water.

1 tsp salt

2 Tbs olive oil

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Method:

Stir the sugar and yeast into the warm water in a large mixing bowl.  Make sure your water is not hot, it should be only a little warm.  Let it sit about 5- 10 minutes till it looks foamy. Stir/mix in the other ingredients- the sugar oil and salt are all optional but I find it gives a nicer loaf.  This dough is a little sticky but not difficult to handle.  If at this point your dough feels hard to push into you haven’t got enough liquid if it is difficult to get unstuck from your hands you have too much liquid.

Hand knead on a floured surface for 10 minutes- but don’t sweat it- a relatively easy bit of kneading will do.  In a stand mixer I let it mix for about 4-5 min. Set it aside in the same large bowl in a warmish spot and let it rise for an hour. When our house is cold I put on a pot of coffee and put the bread bowl on top.

Before you start the next step preheat your oven to 430 F and very thinly smear butter (I use the wax papers that come around the butter sticks) inside your two 2 lb loaf pans and lightly sprinkle flour over the buttered surface. You can make any loaf shape you like and if you don’t have loaf pans just make two rounded loaves on a baking sheet (like the photo at the top).

Knock back your dough (which should be twice the size it was- if it isn’t find a warmer spot for it and leave it till it is. If it doesn’t smell yeasty you may have killed your yeast with too hot water).  You don’t really need to knead it again but if you want a finer crumb bread knead it for just a minute or two- I don’t bother I just squish it around in my hands a little.  Divide the lump into two halves and smooth them into fat tube shapes.  Fold the ends under a little for a nice shape but its really not important how you shape it… its just aesthetics! Plonk one in each loaf pan.Easy 2 Hour Bread

Get your hands wet and just smooth them over the top of the loaf, sprinkle the moist surface with a little salt and then a fine coating of flour. Use a knife to cut a line down the center of your loaf about 1/2 in deep.Easy 2 Hour BreadAllow the loaves to rise about 10 minutes before you put them in the center of the hot oven.

Cook them for 8 minutes then open your oven door and reduce the temperature to 330 F.   My oven takes less than 2 minutes to get down to 330 F before it kicks in heating again.  Cook for 30 minutes more.  This will give you a light crust which is a little crispy on top and more soft around the sides.  If you like a much darker crust you can up the temperatures.  I have read (in a recipe that makes a simple white loaf totally hard work) that you can start your bread at 500 F and reduce to 430 F.

Easy 2 Hour Bread

Enjoy!

Easy 2 Hour Bread

White loaf.

xx Jo

5 thoughts on “The Monday Project: 2 Hour Homemade Bread

  1. Pingback: Bread Part 2: Naan Bread | Sweet Little Wood

  2. Pingback: Bread Part 3: Homemade Pizza | Sweet Little Wood

  3. Pingback: Bread Part 4: Soft Cinnamon Rolls | Sweet Little Wood

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