After a lengthy hiatus, Bread Maiden is back. Now with double the bread baby action! That's right, we've added a second baby and we're high on life (also lack of sleep). Unlike with my first bread baby, I've actually been baking since #2 was born and didn't go through quite the cataclysmic adjustment period as I did with #1. A few months ago I also returned to baking communion bread for my church.
|Little bread baby makes his blog debut|
|tastes better than it looks|
You will need (for two loaves):
1 3/4 cup lukewarm milk
1 Tbls yeast
795 g Bread Flour
1 Tbls kosher salt
1/4 cup honey
85 g melted butter, oil or bacon drippings
1. In a small bowl, sprinkle the yeast on top of the milk and let sit for five minutes. If it smells yeasty, it's working.
2. In a large mixing bowl or the bowl of your stand mixer, combine the flour, salt, egg, honey and bacon drippings and set aside until your yeast mixture is ready. Then add the yeast and milk into the mixing bowl.
3. If you are using a stand mixer, get everything nice and combined using the paddle attachment. When it becomes a ball, switch to the dough hook and knead for about five minutes. If you don't have a stand mixer, just knead the heck out of it for five minutes. You really do want to knead here - there is so much yeast that things are going to move quickly and you'll want to make sure the gluten has really developed a strong net to trap in those yeast gases!
6. After about an hour rise, preheat the oven to 350 degrees F. Score the boules in a pretty pattern or score the sandwich loaves with one long line down the middle.
|look at all that condensation on the inside of the bowl!|
|I use a serrated knife to score the loaf|
|I tell Bread Camp attendees that the most important part of scoring the loaf is Not Being Afraid!|
Voila! A loaf of bread that is nice and flaky with no bacon flavor. Everyone who tried this loaf loved it, and it's nice sometimes to tweak favorite recipes and see what else they can do. You could even take the bacon to the next level (if bacon flavor is what you're after) and add bacon bits (cooled of course) to the dough after the first rise but before you divide the loaf in two. Let me know how it works out.
If you're interested in more of the science of baking enriched breads like this sandwich bread, check out my "The Science Behind..." post here.
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