Wednesday, July 6, 2011

Bread Day!

Nevada Bread, Kefir Bread and Artisian Bread
This morning as I began making my kefir bread, I came across another bread recipe and decided to make my three favorite breads. A bread marathon followed by some taste testing. Personally I can't pick a favorite. I like the artisian bread because I like the look of round loaves (I know, silly, but true). I like the kefir bread because it is very moist. The artisian bread and the nevada bread are my favorites.

Artisian Bread
3 cups warm water
1 1/2 T yeast
1 T. salt
2 c. whole wheat flour
4 1/2 c. white flour   (I used 2 c. white and 4 1/2 c. wheat)

Add yeast to water and let fester for 5 minutes. Knead in the rest of the ingredients (with kitchenaide/bread hook). Cover and let rise for 1.5 hours. Split into two balls. Knead, shape into round loaves, "slash" the tops and let rise again for 30 minutes. Bake at 450 for 30-34 minutes.

Kefir Bread
3 cups kefir and 3 cups whole wheat flour - cover and leave on counter overnight.

Next morning mix in:
1 T. honey
1.5 t baking soda
3 cups whole wheat flour

Let rise for 30-45 minutes. Bake at 350 for 30 minutes.

Nevada Bread
3 cups water
1/2 cup coconut oil (or melted butter)
1/2 honey (I only used a heaping tablespoon)
4 t. yeast
2 t. salt
9 - 9 1/2 cups whole wheat flour

Mix, knead, rise for 1 1/2 hours. Punch down, knead and form into two loaves. Bake at 350 for 30 minutes.

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