On Tuesday, I had the opportunity to watch a presentation from BYUtv's Food Nanny, Liz Edmonds. She shared the following recipe with me. I kept thinking about it ALL day and was so excited to come home and try it that night. Even after being at a teacher conference all day and coming home tired, I still had enough energy to make this super simple and fast bread recipe. And I fell in love. Our house smelled like a home that night and it was amazing! I have not made bread for a long time because it takes forever/ isn't exactly healthy. Well, this recipe counters those--it is fast and is healthy! We ate a lot of the bread that first night and then the leftovers were perfect for taking with to my teacher conferences the rest of the week.
|Both loaves were the same size. I forgot to take a picture until after we ate...|
1 1/4- 1 1/2 c. warm water, divided
1 1/2 T. yeast
2 t. sugar, divided
2 t. salt
3 - 3 1/4 c. flour
Stir 1/2 c. warm water, yeast and 1 t. sugar together. Set it aside and let it sit for a few minutes to activate the yeast. (Note: Yes, I really did use sugar instead of splenda. This recipe has nothing else to give the bread structure. No oil, no baking powder/ soda. And it needed something to help the gluten develop and stabilize!)
In a large mixing bowl, stir salt, 1 t. sugar and 3 c. flour (Note: I only used whole wheat flour and it worked great!). Add the (hopefully frothy) yeast mixture and 3/4 c. warm water. Stir together until mixed and not sticky. You might need to add either extra flour (~1/4 c.) or water (~1/4 c.) depending upon the day & weather. Knead dough for about 5 minutes. Divide in half and roll each half out into a long log (this is supposed to be a French Baguette). Lightly spray a cooking sheet and put the two bread logs on it. Using a sharp knife, slice the top (to allow moisture to escape while cooking). Cover with a damp, hot linen/ thin towel and rise until doubled. Bake at 450 * F for about 10 min. Warning: it is highly addictive and tastes amazing with cinnamon honey butter! :)
Start to finish, the bread seriously probably took about 40 minutes to make. Once it was rising and then baking, I quickly worked on making the rest of dinner.
I used the cookie sheet method... the bread kind of rose out instead of up. There is a pan called a baguette pan--which I desperately want now--which would help the bread be more round than oval shaped. Still tastes delicious though, just looks a little odd shaped. Casey was wondering if I could just put the whole thing in one loaf pan and try that. I'm also thinking this would make some delicious rolls or bread sticks.
Happy HOME Smells! :)