OOoooOOOooOOoo SOOKIE SOOKIE
That's right, it's the bread you've been waiting for!! This recipe is EXTREMELY versatile and I'm going to show you TWO different ways to use this recipe today along with a few Super Tips that you'll be able to use for the rest. of your. culinary. LIFE.
Let's get our stuff together!
1 C Milk warm
1 tbsp Honey
2 1/4 tsp Active Dry Yeast or 1 packet
3 C Bread Flour no bread flour? no worry! use regular flour if you need to, it'll be fine
1 tsp Salt
To warm the milk you'll want to use a microwave safe container, microwave and stir in 20 second increments. You don't want to burn the milk or break it down any more than absolutely necessary. If you don't have a thermometer (I don't) you'll know its warm enough when it's not as warm as you'd like to drink your coffee or espresso. You know the temp I'm talking about. The one where you take a sip and make the face because it's all in-between and weird so you head over to the microwave because you were REALLY looking forward to having an amazing sip and it was just TOO gross. THAT temperature. I suppose people call it lukewarm, whatever...
While you're microwaving your milk, put your tightly sealed honey container in your kitchen sink on it's side and run hot water over it. I've found that this is the best way to get my honey moving (other than crying or yelling) and you're doing two things at the same time, you ANIMAL you!
If you're REALLY talented <bowing> you'll also be measuring out the yeast into your mixing bowl.
While you're microwaving your milk, put your tightly sealed honey container in your kitchen sink on it's side and run hot water over it. I've found that this is the best way to get my honey moving (other than crying or yelling) and you're doing two things at the same time, you ANIMAL you!
If you're REALLY talented <bowing> you'll also be measuring out the yeast into your mixing bowl.
Just a "real quick" here, use a knife with a flat edge on the back
to flatten out your measurements. Scoop and Scrape, people!
Scoop and Scrape!
Except flour. Spoon the flour into the measuring cup
and THEN scrape! This will ensure consistent amounts.
So you've got your yeast in the mixing bowl, pour in your NOT-HOT milk and then measure in your tablespoon of honey. Your yeast will be warm and snug and have plenty of food so just let it relax for 5 minutes while you prepare your cookie sheet.
Pour a dash of olive oil on your cookie sheet, spread a sheet of cling wrap over it and rub it in well so that the cling wrap has a fine film on it. Peel the cling wrap back to one side and go back to your yeast/honey/milk mixture.
Add in 1 C of the flour, stir once or twice.
StoryTime Break: one day I only had 1 1/2 C of my bread flour left so I used that along with 1 1/2 C of my all-purpose unbleached white flour. It turned out JUST FINE. The bread flour has more gluten in it which makes it stretchier and chewier but no one (including me) noticed a difference. The End
StoryTime Break: one day I only had 1 1/2 C of my bread flour left so I used that along with 1 1/2 C of my all-purpose unbleached white flour. It turned out JUST FINE. The bread flour has more gluten in it which makes it stretchier and chewier but no one (including me) noticed a difference. The End
Add the teaspoon of salt, stir once or twice.
-option at this point: add a dash of garlic powder (NOT garlic salt or minced garlic) to the mix-
Add 1 C of the flour, stir once or twice.
Add the last C of the flour and stir (or use the "fold" option on your mixer. I love my Cuisinart) until the dough starts to leave the sides of the bowl.
By Hand: knead for 8 to 10 minutes until dough is no longer sticky and stretches well.
By Stand Mixer: mix on LOW (2) using the dough hook for 8 to 10 minutes until dough is no longer sticky and stretches well.
Wrap the dough into a ball with any seams being on the bottom. Pinch seams together.
Roll the ball on the oiled cookie sheet until the outside is covered in a layer of olive oil.
Cover the ball of dough loosely with the cling wrap. Too tight will cause the ball to not expand as well.
Let the dough rise for about an hour until it is doubled in size.
Peel back the cling wrap and push the dough flat with your hands. I love this part!
Now you have a few choices as to what you can do with the dough! Click the links to find directions for the choices.
OR
2. Make The Best French Bread
of which I do not have a "Fully Cooked" photo of because my sweet loved ones at home consumed it before it could be taken.
Either one of the recipe's would go well with my Baked Spaghetti (pictured is The Best Garlic Bread)
Either one of the recipe's would go well with my Baked Spaghetti (pictured is The Best Garlic Bread)
No matter what you decide to make with it, for a loaf this size you'll want to bake at 350* for 25 minutes with the Barton's Cheesy Buttery Garlic Bread having a few more steps after that initial bake time.
As always, PLEASE leave any comments, questions or suggestions as I am motivated by the feedback I receive.
Finally!
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