I recently discovered a fun way to make bread. It's from the book: "Healthy Bread in Five Minutes a Day" by Zoe Francois and Jeff Hertzberg. You can purchase their books on line if you'd like. You mix up a batch of dough that makes 4 loaves and you don't have to knead it! Just cut a piece off, shape it and bake it when you want a loaf of bread. Being a whole grain bread, you'll find it a little denser than white bread, but it's moist and tasty as well. I've tried their basic recipe, but this latest one for Anadama Bread I just love! I hope you'll have as much fun baking these breads as I do! Don't get discouraged by all the directions. It a very easy procedure!
Healthy Bread in Five Minutes a Day
1 ½ c. cornmeal
¼ c. wheat germ
2¼ c. whole-wheat flour
3 c. unbleached all purpose flour
1 ½ T. granulated yeast (2 pkg.)
1 T. Kosher salt
¼ c. vital wheat gluten
3½ c. lukewarm water
½ c. molasses
1. Whisk together the cornmeal, wheat germ, flours, yeast, salt & vital wheat gluten in a 5 quart bowl or lidded (not airtight) food container.
2. Combine the water & molasses, and mix them with the dry ingredients without kneading, using a spoon or heavy-duty stand mixer with a paddle.
3. Cover (not airtight), and allow dough to rest at room temperature until it rises and collapses (or flattens on top), about 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded container (not airtight), and use over the next week.
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 pound piece (grapefruit size). Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
6. Allow the loaf to rest 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough). Cover loosely with plastic wrap and put on a greased cookie sheet.*
7. Thirty minutes before baking time, preheat the oven to 450º. Place a broiler tray on another rack and fill with hot water.
8. Just before baking, paint or spray the top crust with water. Using a serrated knife slash the loaf with quarter-inch-deep parallel cuts.
9. Bake about 30 minutes, until richly brown and firm.
10. Allow the bread to cool on a rack before slicing.
* The authors suggest cooking the bread on a baking stone. Since I didn't have one, I just used a cookie sheet. You can also use a pie pan.