Stuff I like: Making bread, sans breadmaker!

I love bread. I would be a failure on the Atkins Diet.

I should be clear, though. I love good bread. Homemade bread. Artisan bread. Stuff that doesn't come in a plastic bag with a wee bread tag.

My mom used to make bread when we were kids: soft, fluffy, aromatic bread. And you know what? I would still prefer store-bought stuff! (File that under "G" for "Gosh I was so constantly ungrateful to my mother as a child!"). Now I am "grown up", I would never be so foolish. Homemade bread is the best.

This winter we bought a breadmaker. We're frugal people by nature so it seemed better than buying stuff in the store (and likely, more healthy) and the idea appealed also to Patrick's "do-it-yourself" streak. My innermost woman grieved on that day, however; making bread to save money was a good idea, but wouldn't it be better to make it from SCRATCH? I just never, ever saw myself with the patience to do that. So I felt like less of "good wife" as we waited in line at Zeller's to pay for yet another small appliance to take up yet more space we lacked in our cupboards.

It turned out to be the worst purchase ever. Although we did indeed use it frequently, we could only use it at night and even then, fear receiving a noise complaint from our neighbours. The thing sounds like a set of 5-irons in a washing machine. It's obnoxious! I am told this is not how they are supposed to work, but it is far too late to return the stupid thing.

Then I discovered the most simple, delicious recipe I can actually do by hand! I tried it out this week, and now we're hooked!

I give credit to my Barry's Bay friend, Jen for this recipe. You shouldn't be surprised that she can make such wonderful, simple bread, as she does it all: this woman not only raises three beautiful children, runs an awesome farm alongside her husband, works as a doula, and teaches theatre lessons, she also makes her own gorgeous soap from scratch! Say what?! (Oh yes, and she is one of the most fashionable women I know!)

Wonderful bread {My notes are in bold in brackets}
1. Pour 6 c. water into a glass or stainless bowl (one that you wont miss, because it will be in the fridge for at least a week).
2. Add 3 T salt, 3 T yeast and mix in 14 cups flour (unbleached white is what I use, add some whole wheat, flax meal etc, for color and health). {I used unbleached white and bran, and it was delish}
3. Stir till thoroughly mixed and stringy. Dough will be quite wet.
4. Cover loosely with tin foil, and let rise for 2 hours.
5. Tighten foil around bowl and place in the fridge, and let sit till the next day. {Make sure you tighten the foil! I forgot and mine continued to rise in the fridge and over-flowed onto the shelf below!}
6. Before dinner, cut off a hunk of dough the size of a grapefruit. Place it on a lightly cornmeal dusted cookie sheet {I think you should grease the pan thoroughly before adding the cornmeal, otherwise the bread seems to stick. Maybe I just have old cookie sheets}. Let sit till it reaches room temperature, about 1/2 hour.
7. Preheat oven to 450 F and place a pan of water in the oven, this adds moisture to the baking process. {I preferred the bread without the pan of water. It started to take on a gluey texture.}
8. Slash the top of the loaf with a sharp knife and bake at 450 F for 20-30 min.
9. Present your family with freshly baked bread. Yum! Repeat each day as necessary.
10. Once you have used up all the dough, leave the little bits of dough in the bowl as you make up a new batch. You bread will begin to have a slight hint of sourdough flavor as time goes on....

One fun thing about this recipe is that you can shape the bread into cute loaves before baking, so it has an "artisan" look. The breadmaker can't do that, baby!

I now feel like a vindicated wife, every day at dinner time when I transfer hot bread from the oven to the table. And for that alone, this recipe is Stuff I Like.