After discussing it, we decided a blend of whole wheat and white flour, with maple syrup to proof the yeast, and herbs because she's pretty wild for savory breads. After further discussion, we decided on a flat round loaf instead of using loaf pans.
I'm not sure what to call it, so let's just go with Happy Tasting Smell Good Bread. (Mike named it)
2.5 teaspoons of yeast, or if you're like me, and can't find your frakkin' measuring spoons on a bet, eye it. Bread is pretty forgiving if you mess with the amounts.
1 cup warm water
2 teaspoons of maple syrup
1 teaspoon sugar
1/2 teaspoon salt
3 Tablespoons olive oil plus a little extra
2 cups white flour
2-3 cups of whole wheat flour
3+1 Tablespoons dried herbs. We used an all-purpose herb seasoning
Mix 1/4 cup of the water with the yeast, sugar and syrup, let set for 10 minutes, check to make sure your yeast is alive.
Pour in the rest of your water, salt, olive oil, and white flour and stir, then add a cup and half of the whole wheat, and the 3 Tablespoons of herbs, stir, and start kneading, and work in more flour until it's a nice elastic texture, then knead a couple minutes more.
Oil the ball of dough with olive oil, and put into a bowl covered with a dishtowel someplace warm to rise for about an hour. Check to see if it's doubled by poking it with a finger, if the indentation stays, it's doubled. Punch it down, and turn out on your oiled stone, cookie sheet, or pizza pan (we used our pizza pan)
Stretch and flatten dough to a rough round or rectangle shape about an inch thick. Use a sharp knife to hatch the top, and put a bit of olive oil on top, sprinkle the last Tablespoons of herbs on top, and sprinkle on a bit of whole wheat flour. Cover it lightly, and let it rise a half hour.
Put into a 450 oven for 40 minutes.
E asked me to cut a heart into the top of it, and that didn't show well in the flash pictures, the colors are a little off in this because of our cfbs, but you can see the heart here.
It's a hit. Next time we are going to do a sweeter bread, probably a whole wheat with molasses since we've done savory so many times in a row.
Talking to E, her favorite part of baking bread is.. well.. eating it of course. But while making it, she loves kneading the dough and punching down the dough best.
I've got some soup frozen, homemade chicken and rice with a ton of veggies, so I think for lunch tomorrow I'm going to have some of that soup, and some of that bread. Yum!
There are a couple more posts to follow so I can keep them all separate. A review of a book, and some stuff for Browncoats.