I love sandwiches. Mostly because I can eat them while I am doing something else! I love bread and always have. My mom used to bake bread every Monday; six loaves and a pan of cinnamon rolls. We always had cinnamon rolls for breakfast Tuesday. Bread and sugar, a deadly combo. Mom's bread was fantastic. She would get out her "bread bowl" and get to work. That bowl wasn't used for anything else. It was a huge, cream colored ceramic bowl with a little floral pattern. Mixing, kneading, watching it rise and waiting for the first warm slice...
Over the years, I have baked bread for special occassions and sometimes on a whim. However, most of the time I would buy my bread. Well, those days are over. Sunday has become my bread baking day. It takes 10 minutes to mix it up and about an hour to complete the rising. 30 minutes in the over and I have bread for a week. I've messed with a couple of recipes and come up with a very nice focaccia like bread for sandwiches. It will work just fine for a pizza dough too.
Finding Bob's Red Mill flour was a thrill. It's organic and flavorful. I can't wait to work my way through Bob's product line.
Whole Wheat Focaccia
4 c Bob's Red Mill Whole Wheat flour
1 pkg or 1 T yeast
2 T organic honey
1 tsp salt
1/3 c olive oil
1 c warm water
Pour warm water into large mixer bowl, sprinkle in yeast and add honey. Stir. Let sit for 5 to 10 minutes to proof. When yeast gets foamy, add salt, oil and 2 cups of flour. Mix on low for 4 minutes. Add remaining flour and mix to form soft dough. You may need a little more flour. Oil a large bowl and place dough in bowl. Rub dough with olive oil. Cover and let rise to double, about 45 minutes. Oil a 9 x 13 pan and push dough into pan. Poke with a fork in rows. Allow to rise to double again. Bake at 350 for 30 minutes until browned. I slice mine into 16 squares and freeze. Thaw and slice like a hamburger bun for sandwiches.
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