Confessions of a Bake-a-holic!

As I had mentioned earlier,I took time to get comfortable baking Breads, especially handling yeast.Yeast the most important ingredient for baking bread is nothing but a microorganism which activates when combined with warm water.It consumes the sugar and flours and produce carbon dioxide gas that helps give bread the light airy texture. Using the right kind of temperature is required to activate the yeast.If the liquid temperature is way too high,it would kill the yeast which will affect the bread to rise.Active Dry yeast ( this is something I always use) and Quick rise yeast are the two popular ones.Its always important to check for the yeast before baking.Proofing is done by dissolving yeast with warm water and allowing it to stand for 5-10mins.If the mixture foams up,the yeast mixture is active and can be used if not it should be discarded.I baked some Soft Sandwich Bread and Rolls using active yeast and been waiting to blog about it.

The kind of dough used for this Bread is often referred to as “Mik Dough”. If you use “honey” or “agave nectar” instead of “sugar” increase the amount of flour by 3 ½ to 7 tbsp.This dough makes wonderful sandwich bread and can also be used to make many different types of rolls.

Recipe Source – Peter Reinhart’s Artisan Breads Everyday

Makes 2 large loaves or many small rolls(I made one large loaf and 18 small rolls)

Ingredients:

1 tbsp active yeast

1 ¾ cups plus 2 tbsp Lukewarm Milk(any kind at about 95F)

6 ¼ cups Unbleached All Purpose Flour

2 tsp salt

5 ½ tbsp sugar or ¼ cup honey or agave nectar

6 tbsp Vegetable oil or melted unsalted Butter(is used oil)

1 egg

Method - Whisk yeast into lukewarm Milk until dissolved.Set aside for 1- 5mins.Combine flour,salt,sugar,oil and egg in a mixing bowl,then pour in the milk mixture.If using a mixture,on low speed mix it for 2 mins.If mixing by hand,use a large spoon and stir for about 2 mins.The dough should be coarse and slightly sticky.

Switch to the dough hook and mix on medium low speed for 4-5mins,or knead by hand on a lightly floured work surface for 4-5mins,until dough is soft,supple and tacky but not sticky.Whichever mixing method you use,knead the dough by hand for 1 min,then form it into a ball.Place the dough in a clean,lightly oiled or for upto 4 days.

On the day of Baking – remove the dough from the refrigerator about 2 ½ hours before you plan to bake and divide it into half;Each piece weighing about 25 punces(710g) which is perfect for 4 ½ by 8 inch pans.For a 5 by 9 inch pan(which i used),use 28 to 32 ounces(794-907g) of dough.Shape into sandwich loaves,then place them in a greased loaf pans to rise.(You can make different kind of rolls as mentioned below).Mist the dough with spray oil and cover the pans loosely with plastic wrap;then let the dough rise at room temperature for about 2 ½ hours,until it domes about 1 inch above the rims of the pans.

Preheat oven to 350F.Bake for 20mins,then rotate the pans and bake for another 20-30mins.The bread is done when the top is golden brown,the sides are firm,the loaf sounds hollow when thumped on the bottom. Remove from pans and cool on rack for atleast 1 hour before slicing or serving.

For making soft rolls – You can come up with your own ideas.Soft Rolls must be brushed with egg wash(egg white+ atbsp water mixed).After applying the egg wash you garnish with poppy seeds or sesame seeds if you like.The total baking time is 12-18min,depending on size at 400F.

Making different shapes : I followed Anne Willan’s book for the shapes.

Bow Knot - Roll a piece of dough into a long rope.Tie a single knot,pulling through the ends of the rope.

Baker’s knot - Roll a piece of dough into a long rope. Shape into a figure of eight and tuck the ends through the holes.

Twist - Roll a piece of dough into a long rope, fold it in half and twist.Arrange twist on baking sheet and press down the ends.

Snail - Roll a piece of dough into a long rope.Roll the rope around in a spiral,tucking the end underneath.

Clover Leaf - Shape the dough into small balls.Push the balls close together so they are touching.

Verdict - The Sandwich Bread was soft and tasted just like the store bought ones.The rolls were very good too,but I wish I had made them very small.These rolls puff up when baked so rolling into smaller shapes will be a great idea.I had these rolls with Mayo and Sour Cream dip (was readily available at home).However,these tasted good without any dip/butter/jam.Perfect for Breakfast!!!!