So, with my parents arriving from England for March Break we thought we would get baking and making! We also had my in-laws over the night before we arrived so everybody got to taste our homemade soup and bread!
We made our favourite soup from Rose Reisman's cookery book, Sweet Potato and Molasses Soup (SO GOOD - highly recommend!) and then wanted to find a nice crusty bread to go with it, perfect for dipping in the thick, delicious soup.
After a bit of internet scouring I came across this recipe from 'Mel's Kitchen Cafe' and thought it was perfect for what we wanted. She posts a really fantastic recipe and tutorial, and then also includes a picture tutorial with a simple step by step instruction list. It's a great blog post!
So here's our bread making experience, and a few pics as we went along :-)
The best bit about this recipe? Well, in addition to being a super amazing delicious chewy inside, crusty outside and easy to make... The recipe from Mel's Kitchen is also for TWO loaves! And that's with baking one, and keeping the other in the fridge until ready to cook again up to two weeks later. That meant we could bake one for one weekend... and then for the next weekend have another super fresh loaf of bread for lunch and more soup again with no dough to make - just a little longer final rising time! What could be better than two fresh loaves!?!
1.5 tablespoons instant yeast
1 tablespoon salt
6.5 cups all-purpose flour, plus a little more for dusting the dough
3 cups lukewarm water (around 100°F)
1. In a large bowl, mix the yeast and salt into 3 cups of lukewarm water. Stir in the flour and mix until there are no dry patches. The dough will be quite loose. (In fact... our dough was QUITE loose! Perhaps due to the extreme cold dry weather. I added a 1/2 to 1 tablespoon more of water and it seemed much better).
2. Cover lightly with a damp kitchen towel but don't seal the bowl airtight. Let the dough rise at room temperature for 2 hours (or up to 5 hours)... We did a full whack 5 hour rise and oh my it rose!