Dough Re Mi

I love crusty bread. I wish I didn't like it so much. If good bread is on the table, I could care less about the calories and the carbs. That being said, I am afraid to make bread. I even have a bread maker somewhere in my basement. I attempted making a loaf once, it didn't turn out, and I retired that sucker. My friend, Chester the Jester, is a pro at bread making. He makes it sound so simple, doesn't use a bread maker, and turns out wonderful, artisan breads that could be found in the chicest cafes in the world. I think I am going to have to get over secretly hating people oh so slightly because they have mastered an art within the culinary world. At least I will pretend to. Not only is Chester so kind in his promise to teach me the basics of bread making, but he has kindly contributed the following piece:

Bread Baking, An Introduction

The aroma of freshly made bread baking in the oven excites the senses and causes one to involuntarily salivate in anticipation of biting into a big piece of warm dough....perhaps slathered in butter. It is an aroma that permeates too few homes as many people have bread making anxiety. And yet nothing could be simpler than to make a hot, moist loaf.

Why the anxiety? Basic bread is 5 simple ingredients. Water, flour, yeast, a bit of sugar to help the yeast, and salt. There is nothing particularly complex about putting the 5 together. And once one learns the art of making a simple loaf, the incredible versatility of bread and bread making can be explored. To the basic ingredients can be added different types of flours, spices, herbs, cheese, fruit, olive oil....the possibilities are endless. The shape of the loaf can also be played with.....standard, french, round, braided, etc. And let's not forget the finished product...it can be eaten bare, with butter, cheese, meats, jams and jellies.

In addition you impress the hell out of a lot of people when you explain that you make your own bread. So why the anxiety? As with all human endeavors, our species takes a simple concept....five simple ingredients...and makes it complicated.

There are now endless types of flour, numerous kinds of yeast. The Alton Browns of the world talk of internal temperatures, the inconsistency of ovens, the chemical reactions that are going on as the yeast explodes. Crust envy is analyzed and explained. And various bread making machines are introduced, a step backward in my opinion. And there is the problem with kneading. People are afraid to knead, they don't know how to do it and feel inadequate. Fear not. Kneading is a pleasant, even exciting experience. How often do you get to stick your hands into a hot, gooey substance, and with a few flicks of the wrists and the meat of your palms bend it to do your bidding? Trust me, you'll find it difficult to stop once you start.

The beauty of bread is that it is a basic food that everyone loves. A freshly made loaf disappears immediately if there is anyone in the vicinity when it leaves the oven. And bread freezes well if you wish to stock up. Those looking for a good common sense bread baking book can do no better than Beard on Bread by James Beard. It has simple but delicious recipes. And it even teaches the three different ways to knead. He has a recipe for an easy French Loaf which I have revised a bit. It will make two French loaves. French loaf bread pans are helpful but not necessary as the bread can be baked on a cookie sheet with corn meal spread on the sheet to prevent sticking.

Ingredients: 1 pkt dry yeast, 1 tsp sugar or honey, 2 cups warm water, 1 TB salt (garlic salt works as does garlic power if you want some garlic flavor), 5-6 cups flour. (I use one third whole wheat and two thirds white).

Place the sugar or honey in a large bowl, add the water and mix, and then add the yeast and watch it go to town (2-5 min). Mix the flour and salt and add one cup at a time, mixing with a large wood spoon. Note the amount of flour is not exact. Mix the flour until the dough is stiff (it is a sticky glob) and remove from bowl onto a lightly floured bread board or counter. Knead until the dough is smooth. As you knead you will be adding flour as necessary. Place in a buttered bowl, cover with a towel and let it rise until it roughly doubles in size (one and a half to two hours)
Remove from bowl, shape the loaves (long and slender) and place in bread pan or on sheet. Make three shallow slices on top of each loaf, place in a cold oven, and bake at 400 degrees until done 35-50 minutes later depending on the oven etc. Remove and eat.

Once you master the basic recipe, you can create your own variations. You can add a cup of warm olive oil, half a stick of melted butter, rosemary, basil, garlic powder, feta cheese, and even olives for a more exotic loaf. Note that an increase in liquid will mean more flour.

My comments: The last paragraph scares me. Don't tell me that I can add a cup of warm olive oil to bread and not how this effects the increase in flour precisely. That's it. I am overcoming my fear of baking bread and going at it. Within 48 hours there will be a picture of bread on this blog that came out of my oven (yeah, not store bought and being warmed in the oven). Keep posted for my throwdown with bread.