The Best Bread

Here's the bread recipe I've been promising you. Since discovering the idea of no-knead bread, I literally have not bought bread from the store. For months, I have enjoyed a steady supply of fresh, healthy, home-made bread. The secret is making a large quantity of dough that keeps for up to two weeks in your fridge. When you need more bread, you break off a hunk of dough, let it sit for an hour and a half, and then pop it in the oven. That's it. No kneading, no carefully timed rises. It's brainless, and involves about 5 minutes of actual work per loaf.

And it's GOOD! Crusty with a nice, moist crumb, this bread has the tiniest hint of tang, reminiscent of sourdough (though it's not a sourdough). The addition of wheat bran and germ round off that tang and make it a little bit rustic. I've looked and not found a recipe that works like this that involves whole wheat flour, so for now the bran and germ make it healthier than white bread. Well, that and the complete lack of additives of any kind. Unless you...like...wanted to add them...for some reason...then you could.

Here is the recipe. Try it and marvel at how insanely easy (and cheap!) it is to have fresh, crusty artisan bread on hand at all times.
Makes dough for three loaves
1 1/2 Tbsp yeast
1 1/2 Tbsp salt
3.5 cups warm water
1/2 cup wheat bran
1/4 cup wheat germ
6 cups all purpose flour

1. In a large bowl, mix together the yeast and salt.
2. Add the water.
3. Mix in the wheat bran and germ.
4. Add the flour, mixing thoroughly until all lumps are gone. This is most easily done 2 cups at a time, stirring between each addition. The dough will be quite wet and sticky, and not entirely smooth, but there should be no pockets of dry flour when the mixing is done.
5. Cover, but not with an airtight lid, and let sit for at least 2 hours and as many as five.
6. Bake now, or store dough in the refrigerator for up to 2 weeks.
7. When ready to bake, break off 1/3 of the dough (per loaf), and place in a greased and floured bowl (a cereal bowl will do fine).
8. Sprinkle liberally with flour, and let sit for about an hour (up to two, if dough has been refrigerated). It's ok to be very approximate with this time.
   
9. Preheat oven to 450 degrees Fahrenheit.
   
10. Let bread stone warm to temperature as oven preheats.
11. Carefully transfer the dough from the bowl to the hot stone. The dough will still be very loose, but arrange in a nice, round mound. Slash the top three times with a sharp knife (this will be easier the more flour you dusted it with earlier).
12. Bake for 35 minutes, or until bread sounds hollow when thumped.
13. Cool on a wire rack until it's just cool enough not to burn you.
14. Slather with butter and devour while still warm.

Hints and Variations:

• This is a great recipe to add stuff into. Nuts, seeds, garlic, olives, mushrooms, cheese, dried fruit, diamonds...mix it in before you start adding the flour, maybe a handful per loaf.
• This bread can also be baked on a cookie sheet or in a greased loaf pan, but the baking stone really enhances the crust and the shape of the loaf.
• On a related note, these would probably make great dinner rolls. One slash on the top, maybe brushed with an egg wash. They'd need to be baked for a shorter time than a full loaf. I shall experiment and report back!
• When you're done stuffing your face, wrap the still-warm loaf in a cloth napkin until fully cool, then store in a zip bag. The warm bread will not become stale as it cools, even overnight, but it will become soggy if it cools in anything airtight.
  

The Tastiest Palindrome

Haaaaallaaaaah.......

(In the interest of full disclosure, I normally spell it "challah." That's when I'm not trying to capitalize on its being a palindrome, of course).

Today, I am drowning in grainy goodness (I should go get a nice Heffeweisen and round things off). I've finished a hat (matching mitts to come) named after Ceres, the Roman goddess of grain and agriculture. Doesn't it remind you of woven grass? It reminds me of woven grass. Anyway. It's being tested now, and in celebration, I've decided to bake challah, and share the recipe with the masses!

Challah is rather more involved than most bread, and certainly more involved than the delightfully simple no-knead bread that I've very nearly perfected (about which more later). It has more than your typical 2 rises, it must rise in a warm oven and bake at a gradually increasing temperature.

Although I've had great luck baking Challah in a variety of shapes, it is traditionally baked in a nice, braided loaf. Furthermore, my recipe makes four loaves. That's a lotta baking! My understanding is that this is traditionally baked in quantity before the sun sets on Friday, so that there's plenty of challah to break off (not cut) and eat during the period of work-restriction during Shabbat. I could be wrong - I'm not Jewish. I just really like challah!

Today I'm quartering the recipe, and the recipe I'll share with you includes both measurements - numbers not in parentheses are for one loaf, numbers in parentheses are for four. I'll let you figure out the twos and threes and eights as you see fit. :-)

• 2-1/2 cups unbleached all-purpose flour, more for dusting and adding in if the dough is too wet (10 cups)
• 1-1/2 tsp. salt (2 Tbsp.)
• 1/8 cup sugar (1/2 cup)
• 2 level Tbsp. yeast (2 heaping Tbsp.)
• 1/8 lb. butter, melted (1/2 lb.)
• 1/2 cup + 2 Tbsp. warm water (2-1/2 cups)
• 2 eggs at room temperature (6 eggs)
• optional: seeds or dried fruit, about 1 handful total per loaf
  

1. Preheat oven to warm -- 140 deg. F.

2. Mix the flour and salt in a large nonmetal bowl, making a well in the center. (I tried it once in a metal bowl. The bread started to bake prematurely along the bottom during the rise. This may have been due to a sketchy Russian oven, or it may have been due to an overly conductive bowl. I'm not taking any more chances!)

3. Many people add seeds or dried fruit to their challah. I usually make mine plain, but on special occasions, I'll mix in sunflower seeds and golden raisins. Mix about a handful of your chosen stuff in with the dry ingredients now, if desired.

4. Add 1 Tbsp. (1/4 cup) sugar to the well, cover with the yeast, and top with remaining sugar.

5. Mix the yeast with the sugar in the well.

6. Combine the melted butter and warm water, mixing as best you can.

7. Add the butter mixture to the yeast mixture and work in well with your hands.

8. Separate 1 egg.

9. Add the remaining 1 egg (5 eggs) and white of the separated egg individually to the bread dough, kneading well afer each addition, until all the flour is absorbed, about 10 minutes. As you knead, you may have to add more flour, so have some handy. The dough will be sticky - add flour gradually until it doesn't stick hopelessly to your fingers.

10. Cover the bowl first with waxed paper smeared with butter, then with a towel, and put in the warm oven for 1/2 hour.

11. When the dough has almost doubled in size, punch it down and knead thoroughly and briskly for about 10 minutes. You will soon find that kneading warm bread dough is one of the more pleasurable activities life has to offer.

12. Cover with the greased paper and towel and let rise for 15-20 minutes more in the warm oven, until it is almost doubled again.

13. Remove once more, punch down, knead again for 5-10 minutes. Re-cover and let rise once more for 15-20 minutes in the warm oven.

14. Turn the dough onto a pastry board and knead thoroughly. (If baking 4 loaves, cut the dough into 4 equal pieces using a sharp knife.) Divide each loaf further into 6 pieces. Add a little flour, and knead each portion, and shape it into a ball. Cover the pieces not being worked on with a moist paper towel.

15. With the palm of your hand, roll out the balls into long ropes about 9 inches in length. Continue until all 6 balls are shaped into ropes.

16. Place 6 ropes side by side, touching at one end. Pinch that end to seal well. Bring the extreme right rope over the next three; then bring the extreme left over three. Continue until the bread is completely braided. when no more can be braided, pinch the ends to seal together. Place on a greased and floured cookie sheet. Repeat for as many loaves as you are making.

17. Brush with the remaining egg yolk, making sure you get into all the cracks.

18. Place in warm oven for 20 minutes.

19. Raise the oven temperature to 200 deg. F for 15 minutes.

20. Raise it to 275 deg F for 15 minutes.

21. Finally, raise the oven temperature to 375 deg. F for 10-15 minutes, until the bread is golden brown.

22. Let cool completely before slicing. If you really can't wait and want warm bread, let it cool enough to handle without burning yourself, and break chunks off. Bread really does slice better when it's cooled a bit, but this bread lends itself well to not being sliced.

23. The baked challah freezes well.

No amount of sparkling could make up for what they're missing...

So if you were to take it into your head to grill a head of garlic out back with your steak, you might then realize that the leftovers, in combination with some raw cloves, would make a nice garlic-infused olive oil. Were you to then dump said cloves into a pot of extra virgin olive oil and heat it gently until said oil were infused with garlicy goodness, you might then be tempted to remove said cloves, now sweet and warm and mushy, and spread them all over some fresh-baked crusty bread. Were you to succumb to said temptation, you would have yourself quite a nice little midnight snack.

I'm almost ready to say I have this bread recipe perfected. I have one more permutation of the wheat bran to wheat germ ratio to test, and then I will post the recipe here. :-)

I'm back!

You, of course, did not realize I'd left. I had not mentioned it. But I did leave. And now I have returned.

My boyfriend, who shall remain nameless, and I spent the weekend in Muncie, visiting my grandmother. We met my father and brother there and had a wonderful time. I love getting to spend time with my family. It's relaxing, like a deep, intellectual sigh, and I love how my boyfriend, who shall remain nameless, fits into the mix. I am often reminded that some people dread spending time with their families, or enjoy the company of their families as long as it's kept to small doses. I feel very lucky to have such good people in my family. I can't spend enough time with them and would be satisfied to turn out like any of them later in my life - even the wackiest, most idiosyncratic of them is a really good person.

We stayed at the McDowell-Nearing House, and if you're ever in Muncie, I highly recommend you stay there. The proprietor, Jane, is very friendly and an excellent cook! Her breakfasts were much heartier than I'm used to...in a good way...and absolutley delicious! Breakfast on our first day was a slice of pound cake, fresh fruit, a breakfast casserole, cheesy grits and this baked apple...sausage....thing....God, it was good. Plus, of course, coffee and various types of juice and tea. After 3 mornings of this, my body was begging me for a salad, but I said, "NO!!! This stuff is GOOD!!!" My brother had to leave at the crack of dawn this morning with no time for breakfast, so she left him some cake and yogurt in the fridge. The rooms were spacious and comfortable. I have nothing but glowing, wonderful things to say about this place!

Brought some knitting along, didn't get much done. I guess I did, but it's a long, thin thing, so progress isn't really the spectacular kind. No, you don't get pictures yet. :-P For my upcoming birthday, my boyfriend, who shall remain nameless, got me a bread stone! With it, I made this. I'm getting seriously into baking bread. I've discovered the world of no-knead bread, in which one can have bread-dough ready to rise and bake on hand in the fridge at all times. You can find a basic recipe here (adapted by the New York Times from Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoë François).

In other news, I returned home to discover three things. 1) I did not get a fellowship for next year, which is ok because I need to teach at some point anyway. 2) A good friend of mine got tenure. w00t!!! 3) Another good friend of mine from undergrad was accepted to the department of design studies here at UW Madison. This means not only will I have a good friend with whom I go way back living here in town, it means my friend is TOTALLY GETTING A PH.D. IN KNITTING, I AM NOT EVEN KIDDING, PEOPLE!!! Yes, you heard right. Ph.D. In knitting. HOW COOL IS THAT???