Monday, March 14, 2011

Our Snowy Day Bread

We're home today watching the enormous, wet flakes that continue to fall unexpectedly blanketing roadways with several inches of slushy, slippery snow. My husband baked his famous bread, soft and warm inside but with a nice, crunchy crust. We'll pair it perhaps with a bowl of hot soup or a tossed salad, maybe both! I wish I could share some with you all - Stay warm and safe! Bon Appetit.


Manny said...

That looks great! Is that from a regular oven or does one need some sort of baker's oven if such a thing exists?

Kathy Felsted Usher said...

Just a regular oven. It's the recipe that's they key, plus a baking stone that you can pick up anywhere, just make it a nice one. And unbleached flour. You don't have to kneed this. It makes a tub of dough that we keep in the garage fridge, grab a handful whenever you want bread or pizza dough.

Makes 4 1-pound loaves
3 cups lukewarm water
1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)*
1 1⁄2 tbsp coarse kosher or sea salt
6 1⁄2 cups unsifted, unbleached, all-purpose white flour
Cornmeal for pizza peel

You can remember it this way for 8 loaves:
The “6-3-3-13” rule. To store enough for eight loaves, remember 6-3-3-13. It’s 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour. It’ll amaze your friends when you do this in their homes without a ­recipe!

* we use the jar of yeast, it's the same as the packets but just seems to work better.

Mary Christine said...

YUMMMMMY. I want some, with butter and jam, please.