a little leaven
i made some more bread yesterday, and this recipe was WAY better...mostly because i actually followed the recipe (by julia child). :) well, i at least followed the ingredients properly. julia told me to construct the bread in the kitchen-aid with all kinds of careful fussiness. but, i did it jamie oliver's way (outlined in pictures below), and it worked beautifully! and let me tell you, it was SO easy. you're gonna get your hands dirty anyway, so might as well just jump in right from the start. this way, you only make one mess, and it's almost cleaned up for you by the time you've got your dough kneaded.
find a space on your counter, make a well of flour, sprinkle the yeast into the center
pour in the warm water, honey (or agave), and oil and start stirring with a fork. let the yeast wake up and get foamy for a minute, and then start working the flour into the center with the fork, slowly pulling from the sides around the circle.
when the liquid's all absorbed and dough looks like a stringy mess, you're right on track.
put down the fork, flour your hands and start kneading. knead for 10 minutes, lightly flouring your hands and board as needed. let it go through two raises till double, one in an oiled bowl, then one in it's pan after its been shaped. bake for 30 minutes at 375 degrees.
joe and i ate, um, a number of pieces last night while it was still piping hot, with fresh butter and homemade strawberry jam. joe's eating a peanut butter n' jelly sandwhich even now as i'm writing this. :)
find a space on your counter, make a well of flour, sprinkle the yeast into the center
pour in the warm water, honey (or agave), and oil and start stirring with a fork. let the yeast wake up and get foamy for a minute, and then start working the flour into the center with the fork, slowly pulling from the sides around the circle.
when the liquid's all absorbed and dough looks like a stringy mess, you're right on track.
put down the fork, flour your hands and start kneading. knead for 10 minutes, lightly flouring your hands and board as needed. let it go through two raises till double, one in an oiled bowl, then one in it's pan after its been shaped. bake for 30 minutes at 375 degrees.
joe and i ate, um, a number of pieces last night while it was still piping hot, with fresh butter and homemade strawberry jam. joe's eating a peanut butter n' jelly sandwhich even now as i'm writing this. :)
posted by jen at
12:33 PM
5 Comments:
I've never seen bread made that way. How cool! Good ol' Jamie :)
Jamie? Or the Julia cookbook in the picture?
kp
kp,
what? :) i don't understand your question.
um, maybe to help answer something, i used julia's recipe for the bread itself, but i used jamie's WAY of putting the bread together. doesn't that help?
Ok, so when I asked my q there wasn't any text in the post, just the pictures. That is why I asked if it was Julia's cookbook in the picture that you used. Sorry to confuse!
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