Everyday Bread

middleearthrecipes:

This is a perfect example of an easy bread that can be made every day. I mean, sure, it would be just as easy (if not easier) to use a sourdough starter, or to bake a large batch for several days in a row*, but if you are a fan of fresh, chewy, crusty bread every dang day than this is the one you want to use. This is the recipe I use whenever I need (or want) fresh bread for dinner. It’s easy. Seriously, it can be done in less than an hour. Plus it’s one of the best breads I’ve ever made, so there’s that too 🙂

*When one is involved in all the menial tasks to survival that we take for granted, sometimes we forget just what goes into ‘survival’. Peoples of Middle Earth would naturally have to work very hard, since not everyone can go on adventures and have everything taken care of for them. I like this little saying, even if it’s just household chores (leaving out planting, weeding, butchering, harvesting, thrashing, preserving, spinning, weaving, knitting, chopping firewood, etc.) I suppose I’m guilty of romanticizing the ‘olden lifestyle’; it sure sounds fun but if it came down to it I’ll stay in the 21st century, thank you very much.
“Wash on Monday
Iron on Tuesday
Mend on Wednesday
Churn on Thursday
Clean on Friday
Bake on Saturday
Rest on Sunday.”

Everyday Bread (printable)
makes two loaves

Ingredients
2 ½ cups (595 mL) warm water
2 tablespoons yeast
2

tablespoons sugar
1

tablespoon salt
5 ½ cups (660 g) flour
1

tablespoon olive oil

Directions

In a large bowl, mix warm water and yeast until yeast has dissolved.  Next add sugar, salt and flour. Knead ingredients together till it’s a soft uniform dough.

Now place a thin towel over the bowl with the dough in it and let it rise in a warm place for 15-30 minutes.

Preheat oven to 450° (232° C).

Separate dough into two, and begin shaping dough into long loaves, and place on a baking sheet.

Make slits with a knife and brush with olive oil. If you are garnishing with herbs or cheese, do so now.

Cover the dough with the towel once more and let rise 5 minutes or so (the longer the better).

Remove towel, and bake for 12-15 minutes or until tops are brown and crusty.

Recipes adapted from Urban Strawberries