SC - Bread

[Decker, Terry D.]

> Good Morning,
> i am new to the list and am anxious to share and to learn. I have a
> question,,,
> I like no love to bake bread. Does anyone have good bread recipes, is
> there
> a good webpage for old fashioned bread recipes? etc...I'm looking for the
> kind that gggggmother's would make  8-)
> 
> Thanks
> Stacie
> icq: 26801753
> email: onionring at blomand.net
> 
I don't know about gggggmother's bread, but I'll append one that goes well
when I do it.  It is a French country loaf.  You can find this and other
recipes in Stefan's Florilegium at:

http://www.pbm.com/~lindahl/rialto/breadmaking-msg.html

If you have some idea what you want to bake, I can probably help.

Bon Chance

Bear


Pain de Campagne - Honfleur 

   1      tablespoon    honey
   1      cup           warm water (105 - 110 F)
   1      teaspoon      dry yeast
   1      cup           all-purpose flour
   1      cup           whole wheat flour

                        all of the starter
   2      cups          warm water (105 - 110 F)
   1      tablespoon    salt
   2      cups          whole wheat flour
   3      cups          all purpose flour





Starter:
Dissolve the honey in the warm water and add the yeast. Stir to dissolve,
then let rest for about 15 minutes while the yeast becomes active and the
mixture looks creamy.
Add 1/2 cup each, whole wheat and all purpose flour. Stir to form a thick
batter.
Add the rest of the flours and mix until the dough can be worked by hand.
Knead on a floured surface for about 3 minutes. Add additional flour if the
dough is slack or sticky.
Place dough in a bowl and cover with plastic wrap.
Leave at room temperature for 4 to 24 hours. 

Dough:
Place the starter in a large bowl.
Pour two cups of warm water over the starter.
Stir with a wooden spoon or rubber scrapper to break the dough apart. Add
the salt.
Taking 2 cups each of the all purpose and whole wheat flours, add equal
parts of each, 1/2 cup at a time.
If the dough is sticky, add more all purpose flour.
On a floured surface, knead the dough for 8 to 10 minutes with a strong
push, turn, fold motion. To be very French, every 2 or 3 minutes, slam the
dough onto the work surface 3 or 4 times and resume kneading. Place dough in
a clean, greased bowl. Cover tightly with plastic wrap and allow to rise
until double in volume, about 3 hours.
Punch down dough. Turn out of a floured surface. Divide into four equal
parts.
Hand shape dough into tight balls. Place on a greased baking sheet. Press
top lightly to flatten.
Cover the loaves with wax paper and allow to rise until triple the original
size, about 2 1/2 hours.
In a preheated oven, bake for 40 minutes at 425 degrees F. 


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