Basic Bread Recipe
Some of my fondest memories from my childhood are from those days when my mom baked homemade bread. I have always love the ritual myself, but not always the kneading. I’ve since tried harder to live lighter on the land and make more organic choices. Baking this bread with everything organic except the yeast (just cleaning out the old) is not only guiltless, but it reduces the plastic bags in my recycling. Not everything organic and green needs to be sprouted wheat and full of whole fibers. I rarely eat bread and this is just what I love. It is such an easy, simple recipe and I can make it with a dough hook in my food processor. I just knead it a few times before the first rising.
I’ve learned to warm up the oven first, using the light (must use a fair bit of electricity). It’s amazing how warm it gets, make sure to turn yours off if you aren’t using it. I line the bowl with olive oil and cover with a clean tea towel. The punching down, or squiging is the best part. When I was a kid I would sometimes get a little bite of dough, I don’t do that anymore I love the first slice. Before the second rising, I divide the dough into two free form loaves and set it, covered, inside the oven. I don’t eat a lot of bread anymore, so this makes two smaller loaves and I freeze one. Then I only need to do this every second weekend.
Once the second rising is complete I take it out and pre-heat the oven. My new favorite part is the first hot slice…. Only one though, because I like it with a fair amount of butter on it. Fresh jam is also delicious. I hope you enjoy my little slice (pun intended… pretty smart eh?) of domestic business from the weekend. I love the ritual, knowing a recipe so well you have almost memorized it, and the aroma in the house is heaven on earth.