Our Daily Bread

There is a fine Chinese proverb: If you have two loaves of bread, sell one and buy a Lily.

I bake bread several times a week. Our home is completely free of mass produced baked goods posing as bread...It's easier than one might think and each loaf is a mystery. I don't have a good kitchen scale so I measure ingredients in cups and tablespoons. The key to consistent bread is measuring by weight. No one seems to mind the inconsistency of our daily bread. Sometimes the crumb is more moist and the crust a bit crisp. Other times the center is too chewy. Nonetheless, it is real food and something about that makes me feel good.

Bread Recipe

6 c flour

3 c water @ 120 degrees F

1 1/2 tbsp fresh yeast

1 1/2 tbsp kosher salt

1. Place all ingredients in standing mixer bowl. I use a kitchen aid with a dough hook.
2. Mix on low for 5 minutes or until dough is smooth.
3. Cover, not airtight and leave on counter top for a time until dough rises and flattens on its own.
4. Place in refrigerator for an hour.
5. Pull off a 1 pound chunk and shape it into a ball.
6. Place on cornmeal coated peel and let rest for 40 minutes or so.
7. Make a few slits in dough to allow for expansion and to make it pretty.
8. Bake in preheated 450 degree F oven on stone or baking sheet for 35 minutes.

joy.