Progress![]() Before we start, I just wanted to say that "anyone can cook." Chef Gusteau from Disney's Ratatouille should be inspiration to those that claim "I can't cook." or "I can't bake. I just burn everything." Everyone can follow instructions. If you have made your way to my site, I'm sure you are able to read. As long as you can both read and follow instruction, you will be able to bake these breads. Today, we shall start off fairly simple and not take too long. As will with most of the breads I am making, the recipe is found from allrecipes.com. The original publisher is Chef John. Ingredients
1) In a large bowl, stir your 1/2 cup warm water, 1 1/2 ounces of yeast, and 1/2 cup of your flour. After stirring, cover it, and let it sit for about half an hour (30 minutes) in a warm spot. Since it's currently winter and temperatures are quite cool for yeast, I did my laundry as the dryer warms the small closet it is in. If you can't find a warm place, you may want to wait longer (depending on how cold it is) as the dough needs some time to rise. 2) Now, combine everything else with the dough that you have so far. That includes the can of beer, 4 cups of flour, and 1 1/2 teaspoons of salt. Make sure there is no flour left uncombined. It should be sticky and may stick to the sides of your bowl. Fear not as this is what you want. Let your dough to sit for another 2 hours. If you haven't already noticed, bread times quite a bit of time to make. Be prepared for future recipes to even wait overnight or a full day. Sourdough starters need to sit for at least three weeks! 3) Flour a flat and clean surface, like a counter top. Transfer the dough to the surface and scrape all of the dough out of its bowl. You now want to shape the dough into your loaf and lavish it with flour all around. The above is my dough that has been shaped. 3) Cover a baking sheet with parchment paper and transfer the shaped dough onto it. 4) Cover it with a towel or something, and let it sit for another 30-40 minutes to rise. 5) Preheat your oven (yes, that always ruined your past attempts at baking) to 425 degrees Fahrenheit. Place some metal or oven safe glass-ware with water to humidify the oven. The water will help to keep the bread from becoming dry. 6) Slice a few long slits onto the top of the dough. ReflectionPersonally, I had the bread fresh out of the oven with my parents and Presitent butter. There is nothing like fresh bread straight from the oven. Be care as it is hot, and you can burn yourself. For my loaf, I think I could have shaped it more like a loaf. It is surprisingly heavy too. I didn't expect it to be so. After a long day of waiting mostly, I find it very rewarding to have the bread. It can be eaten with soup, butter, or just simply by itself. By the time I have made this blog post, I have already baked this same recipe twice and am still satisfied by the fruits of my labor. In all honesty, this is not very filling. i actually nearly consumed the whole loaf by my lonesome this time when I made it. I have made this loaf one more time after this loaf, and my family and I ate it with my mother's chili. Overall, it's a simple recipe that most can make cheaply and quickly (compared to most other bread that require waiting for the dough to rise). I hope you enjoyed and can share with others.
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April 2017
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