Sunday, October 11, 2009
Sunday Bread
Sundays are the best day to bake bread. I love taking a break from the normal bustle of life and slowing down for just one day. I should specify at this point that it is AFTER church that life slows down for a few hours. The kids have quiet time or a nap and the house is quiet for an hour or two. Being a multiple step process with waiting involved between steps, making bread is a process that allows me to spend time with my family. Today I am making simple wheat bread which is wonderful to eat fresh out of the oven with my dad's homemade jam. Yum!
Sunday, June 21, 2009
Fresh Ingredients
I have found (don't ask me why because it will involve a long diatribe) that using FRESH ingredients really makes whatever kind of bread you are making really wonderful. Check the dates on your flour. If you are unaccustomed to baking and are unsure of the "freshness" of your flour, purchase fresh flour. Usually the stuff from the store will be just fine.
I am constantly baking so I know that the absolute oldest that my flour will be is around three months. Anything longer than a year and I say pitch it. Now, there is a big fat "unless" here. If you have purchased white flour and canned it into #10 cans it should last for about 5 years. Be sure to date your cans and store the freshest flour behind the flour to use.
Another note about fresh ingredients. Butter will be used in several recipes. Be sure that your butter if stored in the fridge or freezer does not smell or taste like the surrounding food. If it does, that smell will translate to taste and will not be pretty.
Fresh yeast is essential. It will store well in the fridge or the freezer, but use it! Leaving it there for years and not using may harm its productiveness. There is a story associated with this and I have related it at bread classes. I will tell it another time!
Using fresh ingredients is one key to successful baking. Bread can be finicky and always err on the side of caution. When you take chances you may end up with a product that does not accurately represent your actual skills and I hate to think that anything I have made is not my best!
I am constantly baking so I know that the absolute oldest that my flour will be is around three months. Anything longer than a year and I say pitch it. Now, there is a big fat "unless" here. If you have purchased white flour and canned it into #10 cans it should last for about 5 years. Be sure to date your cans and store the freshest flour behind the flour to use.
Another note about fresh ingredients. Butter will be used in several recipes. Be sure that your butter if stored in the fridge or freezer does not smell or taste like the surrounding food. If it does, that smell will translate to taste and will not be pretty.
Fresh yeast is essential. It will store well in the fridge or the freezer, but use it! Leaving it there for years and not using may harm its productiveness. There is a story associated with this and I have related it at bread classes. I will tell it another time!
Using fresh ingredients is one key to successful baking. Bread can be finicky and always err on the side of caution. When you take chances you may end up with a product that does not accurately represent your actual skills and I hate to think that anything I have made is not my best!
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