Bread, everybody loves it and everybody loves to hate it. The war on gluten is here to stay, seems to me gluten is the scapegoat for the unhealthy. Truth, it’s not the gluten in the flour but the quality of the flour that’s the culprit, unless of course you are diagnosed with gluten sensitivity or Celiac disease.
Most of the flour we consume is milled from genetically-modified wheat which tends to cause gut intolerance in our bodies and may lead to more serious health conditions. The problem with GMO wheat is the glyphosate-based herbicide, Roundup, with which the wheat is sprayed, has been proven to have undesirable side effects. However, you can choose to use an organic flour which is free from pesticides and herbicides or be more selective of the quality of flours you choose to use in your home. This way you can enjoy great bread, especially when you bake it yourself.
This is the season of sandwiches and breads, the dinner roll that will accompany a festive lunch and the hops and sandwich loaves with which to enjoy those ham, turkey and stuffing sandwiches, my personal favourite. Remember all breads can be happily frozen until you need to enjoy. Remove from the freezer and let defrost on your kitchen counter the night before. Happy baking !
Crusty Italian loaf
[caption id="attachment_929024" align="alignnone" width="768"] White fluffy bread - courtesy Wendy Rahamut[/caption]
For the sponge:
8 tsps instant yeast
1 cup hot water (105-120F)
2 cups bread flour
For the dough:
2 cups warm water (105-120F)
5 cups bread flour
2 tsp salt
The night before:
Prepare the sponge. Place flour, and yeast into a large bowl and add the flour, mix to a creamy consistency.
Cover with plastic wrap and leave overnight. The mixture will rise and be very bubbly, then it will fall a bit.
The next morning, place the sponge into the bowl of an electric mixer, add the two cups of water gradually and mix well to dissolve the sponge, use a wooden spoon here.
With your electric mixer or by hand, add salt and add the balance of the flour, gradually.
Knead until soft. Cover and let rest for about 20 minutes.
Preheat oven to 400
Divide the dough into 2 pieces, and shape into loaves.
Cover and let rest for 10 to 15 minutes.
Place on a baking tray and bake for one hour.
Makes 2 very large loaves.
Cheese n’garlic rolls
[caption id="attachment_929026" align="alignnone" width="825"] Cheese and garlic rolls - courtesy Wendy Rahamut[/caption]
3 cups flour
½ tbs instant yeast
½ tbs sugar
1 tbs butter, soft
1 tsp salt
1¼ cups milk
1 cup grated cheese
1 tbs garlic butter
In a large bowl place flour yeast, salt and sugar and butter.
Add milk and knead to soft smooth dough, about 5 minutes.
Cover and let rise until doubled in volume, about 45 to 60 minutes.
Punch do
