McKenna woke up with Pink Eye yesterday which automatically puts her out of school for a few days. We actually had a great time today with (surprisingly) hardlyl any tv time, the kids didn't even ask for it. I spent the morning trying to get packages together and in the mail, Tate actually slept well and the girls played peacefully (for the most part) together. I was a bit surprised when McKenna came out of the play/grandma's room with her pajamas back on-we did get dressed this morning-apparently Mommy Tyler got her ready for bed and she decided to stay in them for the rest of the day. I guess it's really not a sick day unless you get to spend the day in your pj's.
At the beginning of winter break McKenna came home with an "easy" recipe to make bread and a list of children's books about bread and bread making. We got a bunch of the books from the library and read them but never found time to make the bread, until today. After working on homework we pulled out the measuring spoons and cups and a big bowl and the girls took turns putting ingredients in the bowl, stirring and then each took a turn Kneading the sticky dough until it was smooth and round (no KitchenAid or Bosch needed here) and then they were fascinated to watch it grow, and grow and grow.
Pictures were kind of an afterthought
I baked the bread while the kids were napping and the smell of it brought memories of my own childhood and my Mom baking bread, waiting for it to finish to have a warm slice with a thick layer of butter on it. The bread wasn't as good as my Mom's but I was very pleased at how well it turned out. We even added a few extra things like Flax for some omega-3 and wheat flour, although there was still a lot of white flour so it's called the White bread. The big test was if the kids would eat and like it. All 3 gave it a thumbs up. McKenna who is our biggest test when it comes to food ate a couple slices. YEAH!!!
Here's the recipe and the link:
1 tablespoon active dry yeast
2 cups warm water
1 tablespoon sugar
5 1/2 to 6 cups flour
2 teaspoons salt
2 cups warm water
1 tablespoon sugar
5 1/2 to 6 cups flour
2 teaspoons salt
Directions:
In a large bowl, dissolve the yeast in the water, which should feel pleasantly warm when dropped on the wrist. Whisk in the sugar. Add 2 cups of the flour into the bowl. Whisk the mixture well, then let it “proof,” or sit for 10 minutes. If tiny bubbles appear and the batter looks slightly expanded, you’re on the right track.
Stir in the salt, and then add the remaining flour, 1 cup at a time. Turn the dough onto a lightly floured countertop. Knead for 10 minutes. (To knead, fold the dough in half and push it down and away with the heel of your hand, rotate the dough, and repeat until it is smooth and elastic.)
Place the ball of dough in a bowl rubbed with vegetable oil and turn to coat. Cover with a damp cloth or plastic wrap and let the dough rise in a draft-free area for 1 to 2 hours, or until it has doubled in size. Punch the dough down. Knead it again to remove air bubbles.
Divide the dough in half and roll each half into a rectangle. Fold it into thirds as you would fold a letter to put it into an envelope. Turn the ends under and place the dough, seam-sides down, in greased loaf pans. Cover the pans with plastic wrap and let the dough rise in a draft-free area for about 45 minutes.
Preheat the oven to 400 degrees F and bake the bread for 30 minutes. Remove the pans from the oven; if the bottoms of the loaves sound hollow when tapped, the bread is done. Cool in the pans for 10 minutes, and then transfer to a wire rack. Rub with butter or margarine for a shiny finish, if you want. Cool the loaves and wrap tightly in plastic until ready to eat. Wrapped loaves can by frozen.
Makes 2 loaves
In a large bowl, dissolve the yeast in the water, which should feel pleasantly warm when dropped on the wrist. Whisk in the sugar. Add 2 cups of the flour into the bowl. Whisk the mixture well, then let it “proof,” or sit for 10 minutes. If tiny bubbles appear and the batter looks slightly expanded, you’re on the right track.
Stir in the salt, and then add the remaining flour, 1 cup at a time. Turn the dough onto a lightly floured countertop. Knead for 10 minutes. (To knead, fold the dough in half and push it down and away with the heel of your hand, rotate the dough, and repeat until it is smooth and elastic.)
Place the ball of dough in a bowl rubbed with vegetable oil and turn to coat. Cover with a damp cloth or plastic wrap and let the dough rise in a draft-free area for 1 to 2 hours, or until it has doubled in size. Punch the dough down. Knead it again to remove air bubbles.
Divide the dough in half and roll each half into a rectangle. Fold it into thirds as you would fold a letter to put it into an envelope. Turn the ends under and place the dough, seam-sides down, in greased loaf pans. Cover the pans with plastic wrap and let the dough rise in a draft-free area for about 45 minutes.
Preheat the oven to 400 degrees F and bake the bread for 30 minutes. Remove the pans from the oven; if the bottoms of the loaves sound hollow when tapped, the bread is done. Cool in the pans for 10 minutes, and then transfer to a wire rack. Rub with butter or margarine for a shiny finish, if you want. Cool the loaves and wrap tightly in plastic until ready to eat. Wrapped loaves can by frozen.
Makes 2 loaves
SUGGESTED BOOKS:
Bread Is For Eating David Gershator (Ages 4-8)-McKenna Loved this book, longest she's ever sat for a book not involving a princess, plus it comes with recipes
The Little Red Hen Lucinda McQueen (Ages 4-8)
Bread and Jam For Frances Russel Hoban (Ages 4-8)
4 comments:
I need the recipe...Victor was looking over my shoulder and said, "yummm that looks good!" and I was thinking it! :)
My mouth is watering! Can you send some to me?
Holy Crap Mel.. No breadmaker or bosch?? I am so impressed that bread looks beautiful! You get your awesome skills from your mom! Also congrats on Tate walking, very exciting!!!
We'll have to try your recipe...I was just thinking today that I wanted an easy roll dough recipe but maybe we'll try your bread, for some reason I've just got rising issues with every bread recipe I ever try...it's frusterating???!!!
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