Bread of Life

What Breadmaking has Taught Me.

A Way of Life.

Why Bake your Own?

My Father got interested in baking bread when I was 12 years old. I still recall the first time that inviting aroma found its way to the downstairs of our split level home in Lexington. An aromatic invitation beckoned me straight upstairs to the kitchen. When I walked in, I was whisked immediately into a conversation about fermentation, sugars, and gluten networks. My Dad’s engineering mind had become transfixed with the ingredients on the counter and their reactions to one another. While some of those ideas were lost on a twelve year old who was just following his nose, what remains in my memory that day is the pleasure my Dad took in his handy work.

If I were to make the case for making your own bread, I would offer two thoughts. First, you are working with only six ingredients. Go check the ingredients of your store bought bread. I kid you not, when my family is in pinch these days and I have to buy a loaf of bread at our local grocer, it wreaks havoc on their stomachs. They’ve been spoiled on the good stuff. Our daily bread doesn’t contain any bizarre ingredients like Sodium stearoyl-2-lactylate (found also in cosmetics of all things).
Second, there is something beautiful and slow about breadmaking. My Wife and I have come to rely on it in our crazy-fast life. The tactile energy of kneading dough is rhythmic, calming, and one the most natural stress relievers you’ll find. It’s on par with gardening or an evening walk. It gives you permission to slow down a little, and set the noise of life aside. Who doesn’t need a little more of that?
Below you’ll find our basic white bread recipe. It probably isn’t anything revolutionary, but it is twenty years in the making. The result is a delicately soft white bread that will take any sandwich to the next level. French toast with this stuff? Forget about it. Bread crumbs for your next meatloaf or Italian dish? You’ll notice the difference!
One final note. Be patient with your kneading after the first rise. This will take time. Sometimes you’ll rush it – other times you’ll overdo it. That’s the magic of breadmaking. It isn’t easily tamed. It can be a little unpredictable. But when you surprise yourself, or your family, with a loaf of golden brown perfection – it will keep everyone coming back for more.

Ingredients

2 T Vegetable Oil (Canola)
3/4 C Warm (Tepid) Filtered Water
2 C White Bread Flour (Wiesenberger Mill)
1 t Salt, in Corner
3 T Sugar
2 1/2 t Active Dry Yeast

Gear

Consumer-level Bread Machine
8×4 Bread loaf Pan (we use stone in our house)
Oven

What Bread Machines Do Well (and not so well!)

While this recipe can easily be crafted in a large stainless bowl, the consumer level bread machine can be a huge help. Let’s start with what not to do with a bread machine. While the machine will boast the ability to go from assembling ingredients all the way to a finished loaf, it is a promise that will entirely disappoint. There’s no two ways about it: hand crafted bread needs the care and attention of – your hands! Pay close attention to the directions below. Your bread machine should only be used for the initial mix and the first rise.

Directions

Add 2 T vegetable oil to bread machine pan.
Heat 3/4 C water in microwave for 1 minute, add to pan.
Add 2 C of bread flour.
Add 1 t Salt in the corner of pan. Cover salt with bread flour.
Add 3 T of sugar in an opposite corner of pan.
Using a spoon, create a small pocket or indentation in the bread flour in the center.
Add 2 1/2 t active yeast to pocket, protecting it from the salt and sugar.
Immediately begin the ‘Dough Cycle’ on your bread machine (to dough only!).
1 1/2 hours after cycle is complete (the first rise), remove dough from bread machine and turn out on lightly bread-floured surface.
Work and fold bread for 3-4 minutes, eventually shaping into a loaf. Eliminate any pockets of air as you knead.
Place dough into greased bread pan loaf, and lightly oil the top with oil and a kitchen brush.
Let rise for 1 – 4 hours (second rise) in a warm space.
Bake in oven at 325 Degrees for 25 Minutes.
Fend off the family from eating entire loaf before you can slice.
Use electric kitchen knife for evenly cut slices. Bag once cool (not before!).

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