Friday, July 13, 2012

Crusty Rustic Bread Recipe (vegan & soy-free)

Gloomy humid warm day in July. What a better way to pass time at home by baking some bread. It's strange  that its humid, gloomy, chances of showers & thunderstorm here in Los Angeles. Usually we have hot dry weather, but who can complain its still enjoyable weather!


Time to make some bread....

2 1/4 teaspoons Active Dry Yeast (1 Packet)
2 cups Luke Warm Water
2 Tablespoons Sugar
3 Tablespoons Olive Oil
1 teaspoon Salt
5 cups Bread Flour

First add the active dry yeast, luke warm water and sugar into your kitchen aid mixing bowl , and dissolve the yeast and sugar into the water with a fork. Allow the yeast to soak in the water for about 5 minutes, this gives the yeast a chance to wake up.

5 minutes later the yeast should bubble up and look like this

Add in 1 cup of bread flour, olive oil and salt into the yeast mixture and stir until it looks like watery cake batter. Attach the bowl to the kitchen aid, and attach the dough hook, turn on the mixer on the 2nd level and mix. 

Gradually add in 1 cup of bread flour, and knead for 1 minute in between adding another cup of bread flour. Follow this step until all 5 cups of flour are mixed into the bowl

Turn the mixer to 4th level knead for about 5-8 minutes, occasionally scrapping down the sides of the bowl.
When done, scrap out the dough and finish kneading by hand and form a the dough into a ball.

Place the ball of dough in a lightly oil bowl, and cover with plastic wrap and allow to dough to rise and double in size in a warm place for about 30 minute. The time really depends where you place your dough to rise and how warm it is. I let my dough rise in an off oven

When the dough is doubled in size, scrap it out of the bowl on to a lightly floured surface (with bread flour) and punch it down, this released all the gas the dough had built up during its rise.

its a good thing now to Pre-heat oven to 450 F

Divide the dough into 1 ounce balls and let the dough balls and place them into a lightly oiled 9 inch round pan proof for about 30 minutes or until it feels like soft marsh mallows when you touch them.

Bake the bread for 20-30 minutes or until gold brown.

Allow the bread to cool before cutting into. : ]

Hope you enjoyed my recipe!

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