Thursday, February 16, 2012

Whole Wheat Bread and Peabody, MA

So I've started making bread and granola again. Last week I tried the whole wheat recipe in my Cheese Board cookbook and it turned out to be the easiest and best one I've done yet.

I served our Greek burgers on it and it was delicious.

Plain Whole Wheat Bread

1 Tbsp. active dry yeast
1 cup warm water
6 1/2 cups whole wheat flour
1 Tbsp. kosher salt
1 1/2 cups lukewarm water
1/2 cup honey

In a small bowl, whisk the yeast into the warm water until dissolved. Let stand for 5 minutes
In the bowl of a stand mixer or a large bowl, combine the flour and salt

If using a stand mixer, add the yeast mixture, lukewarm water, and honey to the bowl. Using the paddle attachment on low speed, mix until the ingredients are combined, about 2 minutes. Switch to the dough hook, increase the mixer speed to medium, and knead for 10 minutes, or until the dough pulls away from the sides of the bowl. Transfer to a lightly floured surface and knead by hand for a few minutes, until the dough is soft but still holds its shape.

If making by hand, add the yeast mixture, lukewarm water, and honey to the bowl and mix with a wooden spoon until the ingredients are combined. Transfer to a lightly floured surface and knead for at least 12 minutes, or until the dough is soft but still holds its shape.
Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place for 1 hour, or until doubled in size.

Lightly spray 2 loaf pans with cooking spray. Transfer the dough to a lightly floured surface and divide it into 2 pieces. Gently form each piece into a loose round and cover with floured kitchen town. Let rest for 10 minutes. Shape each piece into a loaf and place in the prepared pan. Sprinkle four over the tops of the loaves and spread it out evenly. Cover with a floured kitchen towel and let rise in a warm place for 45 minutes to 1 hour, or until the dough has risen 1 inch above the rim of the pan and a finger pressed into the dough leaves an impression.
Fifteen minutes before the loaves have finished rising, slash the tops. Remove all but the middle rack from the oven. Preheat the oven to 450 F.

Place the loaves in the oven and bake for 5 minutes. Reduce the oven temperature to 400F and bake 20 minutes longer. Turn the loaf pans around front to back and switch sides left to right. Bake 15 to 20 minutes longer, for a total baking time of 40 to 45 minutes, or until loaves are a deep brown and sound hollow when tapped on the bottom. Unmold the loaves onto a wire rack to cool.

Peabody, Massachusetts is the home to two great things Trader Joe's and...

...Chick-fil-a. We drove the 45 minutes last Saturday and went to both. I wish we had a Chick-fil-a closer but at least it's only 45 minutes away not hours.
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1 comment:

Jess said...

I would miss chick fil-a so so so so so much if I didn't live in the South. I miss it right now, actually, because I haven't had it in like 3 days.