Bread

I’ve taken a long break from loaf bread. We seem to never eat the whole loaf in a reasonable amount of time. Instead I’ve been doing different versions of french bread. Easier. Smaller loaves. Versatile.

This day we did a whole grain dough with some of the rosemary harvested from our plant before moving. The little guy loves “green bread”, so we also made a spinach dough that included chopped sun dried tomatoes. My standard recipe makes enough for 2 baguettes or 2 regular sized pizza crusts. It can also be divided into smaller pieces for rolls. I also like to do bread sticks. Instead of rolling into individual “worms” (yes, I have a 2yo with play dough.), I like to stretch it into a pizza dough of sorts and then cut into bread sticks after baking.

Whole Grain Bread w/ Rosemary
Author: 
Serves: 8
 
Ingredients
  • 1 cup warm water
  • 2 tsp yeast
  • 2 tsp honey
  • 1 cup unbleached white flour
  • 1 cup whole wheat flour
  • ½ cup flax meal
  • 1 tsp salt
  • 1 TB oil
Instructions
  1. Add water, yeast, and honey to mixing bowl. Stir to combine. Add all other ingredients. Mix and knead with dough hook for approximately 5 minutes. (If dough is too sticky and doesn't form into a ball after mixing completely, add white or wheat flour by the tablespoon until it forms a moist ball.)
  2. Allow to rise for at least an hour. Divide into 2 parts. Roll and stretch into baguettes. Allow to rise another hour. Preheat oven to 450. Bake for 10 minutes. Reduced heat to 400 and bake for another 10 minutes. (Never remove pan from oven. Simply reduce heat and reset timer.)
  3. This can also be divided and stretched into 2 pizza doughs or rolls or breadsticks.

Spinach Dough w/ Sun Dried Tomatoes
Author: 
Serves: 8
 
Ingredients
  • ¾ cup warm water
  • 2 tsp yeast
  • 2 tsp honey
  • 1 cup unbleached white flour
  • 1½ cup whole wheat flour
  • 1 pkg frozen spinach (10 oz)
  • ½ cup chopped sun dried tomatoes
  • 1 tsp salt
  • 1 TB oil
Instructions
  1. Add water, yeast, and honey to mixing bowl. Stir to combine.
  2. Microwave frozen spinach for 3 minutes. Squeeze excess water.
  3. Add all other ingredients to mixing bowl. Mix and knead with dough hook for approximately 5 minutes. Allow to rise for at least an hour.
  4. *If using sun dried tomatoes packed in oil, omit any additional oil We used a dry version,
  5. *If ever a dough is too sticky and doesn't easily form into a ball after mixing for 5 minutes, add flour by the tablespoon until a moist ball forms. Mix thoroughly between tablespoons to avoid adding too much.
  6. Divide dough into 2 parts. Roll and stretch into baguettes. Add to pan and allow to rise another hour. Preheat oven to 450. Bake for 10 minutes. Reduce heat to 400 and bake for another 10 minutes.
  7. Excess dough can be refrigerated or frozen.

Because it was the only oil in the house besides what was already in my MISTO, I tried flax oil. We use it in our whole grain cereal in the morning. It worked well and is really tasty baked in bread. It has an almost buttery flavor that is noticeably different from olive oil.

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