I am deeply offended
this post was submitted on 01 Apr 2025
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Yeah I learned my lesson since the last time I posted bread here.
You know what you did
Absolutely GORGEOUS
I like your username
Dammit. Not fair at all, now I gotta unzip and do it again.
I know I'm getting banned from this preschool this time
What kind of bread did you make? It looks good!
3 cups flour and a little extra
1 cup water and a little extra, preferred filtered or distilled
1/6 cup molasses
1 tablesp oil, type in this case I used olive oil but for a less complex flavor you can use canola or soy
1 teasp salt
1.5 teasp active dry yeast
I also used a fistful of sourdough starter which originally was dry yeast, flour, and water in a jar with a valve that I feed several times a week. If you don't want to use sourdough then simply use 2 teasp yeast instead of 1.5.
For optional sweetness you can also add 1/6 cup honey and/or 1 tablesp sugar
Mix it by hand, it should eventually become smooth, soft, able to stand on its own, and lightly sticky. If it is too sticky add flour, if it is too tough or falling apart add water.
Roll and flatten it repeatedly, then cover with a wet cloth or plastic and let rise for at least 1 hour, can be left overnight for a stronger sourdough taste. If the yeast took then the dough should at least double in size. Oil parchment on a pan that fits in your oven. After the first rise, roll and flatten repeatedly again. On the last flatten and roll tuck the ends underneath so it makes a classic loaf shape and move it onto the pan. Let rise again under wet cloth or plastic.
Bake at 390 for 30 to 40 minutes, check often until it is appropriately browned but not burnt.
After removing from oven cover with a wet cloth. The bread comes out hard but should soften within minutes. After that you should wait a while before sealing the bread in a plastic bag, if you do so too early moisture will accumulate in the bag and it wont last as long.
Roughly 1800 calories.