The Joy of Baking Bread

I love making homemade bread. The simple ingredients bake into a food that fills the house with a luscious, comforting aroma and makes both family members and guests feel special.

Split Top Loaf

Makes 1 loaf

1 1/4 cup warm water

2 1/2 teaspoons yeast (or 1 packet if you bought it this way)

2 teaspoons sugar

2 teaspoons salt

5 cups bread flour

4 tablespoons of warm milk

in a small bowl add 1/2 cup water and sugar. Sprinkle yeast over the top and whisk. Set aside to proof. (10 minutes)

Measure the the flour into a mixing bowl. Make a well in the center and pour in the yeast mixture. Stir to incorporate. Add the milk and most of the water. Stir until a ragged dough forms. Dump the dough out onto a floured work surface. Set your feet and draw your awareness in as you focus your intention into the dough as you knead it. I like to chant something like "Joy, happiness, peace and love" or "Fun will be had by all." Add a sprinkling of flour if the dough is sticky or a sprinkling of water if it is dry. Channel whatever you intend into the dough as you work it, rolling it under your palm and pressing down until the dough becomes smooth and elastic.

Place the dough in an oiled bowl and cover with a piece of oiled plastic wrap. Set aside until dough has doubled in size, about 2 hours.

Punch dough down and shape. Roll ends under to form a loaf shape. Put dough in bread pan and cover. Set aside to rise for 30 minutes. Slice top of loaf down center with a sharp knife. Let the loaf sit for ten minutes while the oven preheats.

Bake 450 for 15 minutes. Turn the oven down to 400 and bake for 25 more minutes or until bread is golden in color. Thump the bottom. if it sounds hollow it is ready to cool.

Milk and Honey Braid

Makes 1 loaf

This versatile recipe can be shaped as a loaf, spiraled into a sun, formed into a man, or braided. It is my go to recipe when I'm making a festival loaf.

Makes 1 large loaf

You will need:

2 ¼ teaspoons yeast

1 Tablespoon honey

1 cup milk, warm

4 Tablespoons butter, melted

3 cups flour

1 teaspoon salt

1 egg

For the glaze

1 egg yolk

1 teaspoon milk

In a bowl, stir together yeast honey, milk, and butter. Set aside for 15 minutes. In a mixing bowl, whisk together flour and salt. Make a well at the center and pour in the yeast mixture and the egg. Stir to combine ingredients until a ragged dough forms then dump the dough out onto a floured work surface and knead until dough becomes smooth and elastic. Place dough in an oiled bowl and cover with a piece of oiled plastic wrap. Set aside until dough has doubled in size, about 2 hours. Punch dough down and shape into desired shape. If making a loaf transfer dough to an oiled loaf pan. If making a sun, man, or braid, place the shaped dough on an oiled baking sheet.

For the braid: Divide dough into 3 equal pieces. Roll each piece into a long, thin rope. Place the strips side by side and starting with the center rope, braid the dough to the end and tuck under. Cover loosely with a piece over oiled plastic wrap and set in a warm place to rise for 30 minutes. Preheat oven to 450.

In a small dish, whisk together the yolk and milk until incorporated. Brush the mixture over the braid to glaze.

Turn oven temperature down to 375 and bake 40 minutes or until bread is golden in color.

French Baguettes

While this baguette recipe may be time intensive, the results yield 3 crusty-chewy loaves that are well-worth the effort.
You will need:
1 to 1 1/2 cups warm water
2 teaspoons active dry yeast
3 1⁄2 to 4 cups flour
1 teaspoon salt
oil, for greasing bowl
1⁄2 cup ice cubes
A baking sheet and a cast-iron skilletWhisk together water and yeast in a large bowl let sit until yeast is foamy, about 10 minutes. Add flour and salt, and stir with a fork until dough forms and all flour is absorbed. Allow dough to sit until flour has hydrated, about 20 minutes. Then knead until smooth and elastic, about 10 minutes. Note: If dough is too dry, add water. If dough is too sticky work in a bit of flour. Transfer dough ball to a lightly greased bowl, cover with oiled plastic wrap and let rest until dough has doubled in size. This could take 1 to 2 hours in a warm kitchen or over night in a cold kitchen. Transfer dough to a lightly floured work surface, and shape into an 8″ x 6″ rectangle. Fold the 8″ sides toward the middle, then fold the shorter sides toward the center. Return dough, seam side down, to bowl. Cover with plastic again, and let sit until doubled in size. Transfer dough to a lightly floured baking sheet. Cut into three equal pieces shape each piece into a 14″ rope. Cover loosely with plastic wrap let sit until it doubles in size. Adjust oven racks with one in the center and one rack under it. Heat oven to 475°. Slash across the top of each baguette with a sharp knife. Place ice cubes in skillet and set under baking sheet. (this produces steam that lets the loaves rise fully before a crust forms). Bake the baguettes until darkly browned and crisp, about 30 minutes.