Totally Unauthorized

A side of the film industry most people never see.

Sitting while baking

As of late, I’ve been baking my own bread.

Mainly because I’ve got nothing but time on my hands while there’s no work and my toe heals, but also because I’m broke and $4 of flour makes a heck of a lot of bread.

As an added bonus, the oven in this apartment actually heats evenly* making bread baking possible. And cakes, but that’s a lot of sugar.  And eggs.

I tend to prefer the heavier whole grain loaves because I like the taste and the texture.

The recipe I’ve been making lately is for Grant Loaves. It’s a no-knead bread and has a really good taste.

There’s a recipe here: http://www.deliaonline.com/recipes/type-of-dish/bread/quick-and-easy-wholemeal-loaf.html

I make a couple of modifications:

The recipe is reduced to only make one loaf, not three.

I use three parts whole wheat flour to one part rye flour.

Instead of warming the flour in the oven, I  put the flour in my metal KitchenAid mixing bowl and set the bowl in hot water.

Flour, warming.

Flour, warming.

Occasionally stirring, this heats up the flour in about the same amount of time that it takes the yeast to start foaming.

I find that even ‘no-knead’ breads require a slight bit of kneading, but if, like me, you’re lazy, you can knead in the KitchenAid with the dough hook attachment. Goodbye, sore and sticky hands.

kneading, the lazy way

kneading, the lazy way

The other thing I’ve found about really heavy breads is that they take a hell of a lot longer to rise than one would imagine.  If the recipe states for it to rise 45 minutes, give it an hour, in a warm oven. This, in my experience, makes the bread lighter and not so much like a door stop.

Once this bread starts cooking, it won’t rise any further, so let it get to bread loaf size.

P1010530

Bake at 400F for 40 minutes, then turn out onto a rack (or an unoccupied burner on the stove) to cool.

Finished

Finished

I like to take peanut butter and jelly sandwiches on really long bike rides – they won’t spoil at room temperature, and this heavier bread wont get soggy. It also makes a great pancake substitute – slice, toast, butter, syrup. All the fun without the mess.

If you’re interested, the actual recipe I use is from The Practical Encyclopedia of Baking by Martha Day.
Reduced to make one loaf.

3 cups whole wheat flour

1 cup rye flour

1 teaspoon salt

1 teaspoon active dry yeast

1 3/4 cups of warm water

1 teaspoon brown sugar

Sift the flour and salt together and warm slightly

Sprinkle the yeast over 2/3 cup of the water. After a couple of minutes, stir in the sugar. Let sit for 10 minutes.

Make a well in the center of the flour and stir in the yeast mixture and remaining water. The dough should be slippery. Mix about a minute (I mix it about 5 minutes), making sure all the dry flour is worked into the mixture.

Pour dough into  a greased loaf pan, cover with oiled wrap and let rise, in a warm place, for 45 minutes (or an hour). I turn the oven on ‘low’ and then when it starts to heat, turn it off.

Bake at 400 degrees for 40 minutes.

One of my neighbors (the nice lady who only speaks Farsi) will smell the baking bread and show up at my door with a plate, wanting the heel of the loaf, which she loves.

I’m happy to share – after all, she shares the tea her daughter sends her from Iran, which is delicious.

*The oven in the old apartment was a heartbreakingly beautiful early 1950s  O’Keefe and Merritt that had an… unpredictable cold spot. No baking there. Also, having to light the burners and oven with matches is a colossal  pain in the ass and I never want to deal with it ever again. Fuck design. I want functionality.

Filed under: Non-Work, Off-Topic, Photos, , , , , , , ,

4 Responses

  1. slowknitter says:

    That sounds good. I just made banana bread and sent some to my poor suffering husband in N.O. Suffering because the movie he’s on is a disaster.

    • Peggy Archer says:

      That’s so sweet of you.

      I’ve made my choice about this – I’ll dance on the street corner for nickels before I go to N.O. or Atlanta. Do not want.

      I can’t figure out how to write a post about this that doesn’t make me seem like an angry crank.

  2. GeekHiker says:

    Um, so, next time I’m down south, can I stop by for high tea with bread? (He typed whilst wiping drool from his chin…)

  3. Maybe I’ll tackle that subject in a future post, Peg — at this point, I’ve been an angry old crank for so long that I don’t really know how to be anything else.

    I made bread for a while with one of those electric bread makers that dropped into my lap a few years ago, but the results were disappointing — bread with the density of adobe brick. It made good toast, but was worthless for sandwiches.

    You might want to chat up your Persian neighbor (maybe you can get some key Farsi phrases off Google) and trade some of your bread for Persian rice. They have a way of cooking rice with scalloped potatoes on the bottom of the pot — which sounds odd, but tastes great.

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