Thursday, August 9, 2012

import blog dec 06

Entry for December 22, 2006 recipe for Agnes Food Fridays
This is my favorite bread recipe of all time. It makes 4 loaves, and is perfect for making lots of variations. With the holidays coming, is great for making 2 loaves to give away, and the other half could make into dinner rolls if you wish, or keep 2 loaves for you.
The Tassajara Bread Book by Edward Espe Brown 1970 of Boulder Colorado. I recently read somewhere that this book was just republished with some updates on recipes and for the 25th anniversary of its first printing. Wow I didn't realize I had been baking this bread that long.
Tassajara Yeasted Bread
Step 1
6 cup lukewarm water
2 Tablespoons yeast (2 pkgs)
1/2 to 3/4 cup sweetening-any kind you like-sugar, honey, molasses, splenda, brown sugar etc
2 cup dry milk-optional
7-9 cups whole wheat flour-can substitute 2 or more cups unbleached white flour if desired-this will also make a lighter dough and bread
Step 2
2 1/2 tablespoons salt
1/2 to 1 cup oil-or butter, or margarine, etc
6-8 cups additional whole wheat flour
2-3 cup whole wheat flour for kneading
Dissolve yeast in water
Stir in the sweetening and dry milk
Stir in whole wheat flour until thick batter is formed
Beat well with a spoon-100 strokes
Let rise 60 minutes
Fold in the salt and oil
Fold in additional flour until dough comes away from the sides of bowl
Knead on floured board, using more flour as needed to keep dough from sticking to board, about 10-15 minutes until dough is smooth
Let rise 50 minutes
Punch down
Let rise 40 minutes
Shape into rolls or bread
Let rise 20 minutes
Bake in oven for one hour for loaf pans at 350 degrees F, a little less for the rolls
Remove from pans and let cool.
Variations;
water is partially replaced with eggs, sour cream, buttermilk, or mashed banana
yeast is constant
for the flour, in stage 1 of recipe can use all whole wheat, or all unbleached white, or a combination
salt is constant-I personally would only use a bit of salt or none at all
for the oil I like olive oil for everything now, oil may be omitted however if you wish, butter used for a richer bread
for stage 2-the flour can be whole wheat, or use some rye, oat, rice, corn, anything you want to experiment with.

This will also make a wonderful cinnamon, raisin bread. just roll your dough out, size of loaf pan, sprinkle with lots of cinnamon, raisins, or even dried fruits, sprinkle light olive oil or cooled melted butter. roll up, pinch ends, and put in your loaf pan.
Experiment and just have fun!!

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