Basic Bread Recipe with Variations

This recipe comes from my cousin Alice Jo Webb, who is not only a wonderful artist but also a baker extraordinaire. You can learn more about her art and adventures on her blog.

Basic Bread

2 c. Warm water
1 T. Yeast
1/4 c. Sugar
1/4 c. Oil
2 t. Salt
Approx. 5 c. Unbleached Flour

1. In large bowl, combine 2 cups of the flour with the sugar, salt and yeast. Mix well. Add oil and warm (not hot) water to flour mixture, blending at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in additional 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.
2. On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, 6 to 8 minutes. Place dough in greased bowl, cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size (45 to 60 minutes).
3. Grease two 8x4 or 9x5-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half; shape into loaves. (NOTE FOR CINNAMON BREAD: To make cinnamon bread, roll each piece into a rectangle that is about 8x12 inches. Butter the dough and sprinkle with cinnamon sugar. Roll up the dough as for a jelly roll, and press the seams securely together.)
4. Place in greased pans. Cover; let rise in warm place until dough fills pans and tops of loaves are 1 inch above pan edges (30-35 minutes).
5. Bake at 400 for 10 minutes and then at 350 for 15-20 minutes, or until loaves sound hollow when lightly tapped. Immediately remove from pans and place on wire racks.

Variations

• For the buttermilk/wheat bread, use half whole wheat flour and warm buttermilk in place of the water.
• For the rye/caraway, 2 t. caraway seed and substitute once cup of rye and one cup of whole wheat flour for unbleached.
• For the starter bread, put half of the yeast and half of the water into a bowl and stir together with one cup whole wheat flour.  Set aside for 3 1/2 hours, then stir in the other ingredients.
• For cinnamon/almond, add chopped almonds (1/4 cup pretty loaf), 1 teaspoon cinnamon and 2 teaspoons almond extract.  It will make great toast.  I used half whole wheat/ half unbleached flour.  
• If you have white wheat, you can go 100% whole wheat and still have light bread.  Use honey instead of sugar and add sesame seeds, poppy seeds and flax seeds to it as you mix it together.  Rolled oats are good in it, too.  Molasses gives it a deeper flavor and richer color if you use it instead of honey.
• Take oil and sugar out and you have French bread dough, doubles as pizza dough.  Add a bit more sugar and you have cinnamon roll dough.  Add a bit more sugar and 1 c. mashed potatoes and an egg and you have spud nuts.

Baking Stone Idea

A new book Alice Jo bought recommended buying red clay saucers made to go under flower pots.  She bought two.  You wash them, then let them completely dry.  Rub Crisco all over the inside of them and put into a cold oven.  Turn the oven to 250 and set the timer for 20 minutes,  then turn the oven up to 350 for 20 minutes, then 450 for 20 minutes.  Turn off the oven, let it completely cool and then you have baking stones.  Just bake your dough right on them.  Don't wash them or ever grease them again and they'll last for years.  I did this, and loved the results.  Not an horno, but close to it.