Bread

 Bread recipes may not sound too exiting ,but only think how many things you can make with just one dough and none or very little variations: pizza , rolls, bagels, monkey bread ,croissants, donuts  and many, many more! It is fun and relaxing. Yes you heard me (or... maybe read it) right it is relaxing, and nothing compares with the aroma of freshly baked bread, that transforms any house into a home instantly.  

Ingredients (for about 2 loaves)

1.       5 1/2-6 cups flour (1/2 cup may be whole wheat flour) 

2.       1-2 tbsp sugar

3.       1 3/4 cup water

4.       1/2 cup oil

5.       1 1/2 -2 pk dry yeast( 1 pk = 2 1/4tbsp dry yeast  =0.6oz fresh yeast)

6.       1 tbsp salt

7.       2 eggs(optional)

 Directions

Swift flour.

 In a cup mix 1tsp sugar ,1 tbsp. flour, yeast  and add warm(not hot ) water just enough to get a pancakes mix consistency let it sit in a warm place. Wait about 5-10 minutes. The yeast should be foaming or beginning to foam.

 In a bowl mix 3/4 of the flour and salt and add eggs, yeast, warm water and stir until the dough forms. Roll up your sleeves.

 Take off your rings and wash your hands.    

  Liberally sprinkle about a quarter cup of flour on the dough. Work the flour in with your hands .Use a little oil to grease your hand now and then, and prevent dough from sticking. Add the rest of the flour 1/4 cup at the time. Continue working flour into the dough with your hands.  

 Begin to use a kneading motion. (Fold half of the dough over itself and press it in. Turn it a quarter turn and repeat the process all over again.) To save clean-up, you can do all your kneading in the bowl. Have fun: knead, twist, punch, toss the dough for about 10-15 minutes. You’re done kneading when the dough loses its stickiness becomes elastic and smooth. The texture of the dough will be similar to that of soft skin. Other signals that you’ve kneaded the dough sufficiently are:  it springs back after you poke it, sounds hollow when you tap it with your fingers, you can see bubbles forming on the surface.

Coat bowl with corn or sun flower oil. Form the dough into a ball.  Coat it with oil. Coating the bowl and the dough with oil prevents the outside of the dough from drying out and getting crust.

  Cover the top of the bowl with clean cloth. Place the bowl in a nice warm, relatively draft free place. Try on top of your refrigerator or in your oven. Let it rise for about 1 hr (or until it doubles its volume) then punch down.

 Grease your baking sheet or surface. If you’d rather not grease it, sprinkle it with flour or cornmeal (my favorite) or flax seeds. Form the dough into a loaf or loaves make it into a ball or cylinder ,use a knife  to cut slashes in the top of the dough (if not the bread will break open while it bakes), place it on your baking sheet ,cover it and let it rise again for another 30-45 min.

 Preheat oven to 370°. Pizza stone is great for baking bread. If you choose to use it leave it in the oven and heat it to 370°. Sprinkle it with cornmeal and carefully transfer raised dough on it.

 Place a small bowl with water in the oven. Bake for about 25-35 minutes. The bread is done when a tap on the bottom of the loaf makes a hollow noise. Remove the bowl. Brush the bread with water (or 1/4 cup water or milk and 1 tbsp. sugar or honey for a nice shiny golden crust) and return it in the oven for another 3-5 min. Remove it from the oven, let it cool before slicing and eating.

Enjoy!