Homemade Bread

Homemade Bread via LashesandDashesAs I have mentioned before Here, I have been making all of our bread homemade since the beginning of the year and I am loving it! I love how easy it is to make it and also knowing what is in my bread! Bread is a large part of my food pyramid lol, I have been trying to eat healthier but bread was one thing I was not willing to let go! The recipe I use has been adapted from Make and Take. I have been using King Arthur Flour for this recipe and love it! I have used their cake flour, all purpose and whole wheat flour for this recipe and each time it comes out wonderfully! As I have learned making bread takes time and practice, my first couple of loaves did not turn out as I would have liked but with each batch they would get better. This recipe makes two large loaves, I let mine rise for 5 hours but feel free to let rise for as little as 2 hours.

Homemade Bread via LashesandDashes

Pouring flour into mixing bowl.

Homemade Bread via LashesandDashes

Flour as well as salt in bowl.

Homemade Bread via LashesandDashes

Pouring in yeast.

Homemade Bread via LashesandDashes

In the warm water goes.

Homemade Bread via LashesandDashes

Ready to mix.

Homemade Bread via LashesandDashes

Dough all mixed up and the bowl is ready to be greased

Homemade Bread via LashesandDashes

Greased bowl ready to rises.

Homemade Bread via LashesandDashes

Greased cling wrap tightly covering bowl.

Homemade Bread via LashesandDashes

Bowl covered with cling wrap and towel set in a warm place to rise.

Homemade Bread via LashesandDashes

The dough after the full 5 hours of rising.

Homemade Bread via LashesandDashes

Cutting the dough into two pieces.

Homemade Bread via LashesandDashes

Ball of dough ready to be pulled into loaf.

Homemade Bread via LashesandDashes

After the two loaves rose for 30 minutes.

Homemade Bread via LashesandDashes

Loaves and water in oven ready to bake.

Homemade Bread via LashesandDashes

Baked bread.

Ingredients 

3 cups warm water

1 1/2 tablespoons granulated yeast

1 teaspoon kosher or other course salt

6 1/2 cups unbleached all purpose flour such as King Arthur Organic all purpose flour , plus more for dusting

Olive Oil for greasing bowl

Directions

In the bowl of Kitchen Aid mixer place all of your ingredients. Using flex edge beater mix until dough pulls off  bottom of bowl with no flour on bottom of bowl. While bowl is still raised and dough is still on beater grease all around the bowl with olive oil. Lower bowl and scrape dough off of beater. Grease Cling Wrap with Olive Oil, cover top of bowl with cling wrap making sure there is no air leaking into the bowl. Cover top of bowl with towel and place it in a warm spot. Let rise anywhere between 2-5 hours, I let my bread rise for the full 5 hours. Try not to move bowl from where you first placed it, the more you move it lets air drafts into the bowl. After you have let the bread rise set out two cookie sheets covered with parchment paper. Sprinkle flour on top of dough, using knife cut down the middle of the dough. Flour both hands generously, pull half of bread out of bowl. Pull all of the sides of the bread down onto the bottom to form a large round somewhat flat ball of dough, place unto one of your cookie sheets. Repeat with other half of dough. Cover both loaves with greased cling wrap and let rise for 30 minutes.  Preheat oven to 450. After 30 minutes of rising, slice tops of loaves and take cling wrap off. Place large pot of water on bottom rack of oven, this helps crisp the outside of the bread but keep the inside soft. Place bread into oven for 30-35 minutes, you will know the bread is done when you tap on the top of the bread and sounds hollow. Remove from oven and place bread onto cooling racks. Once the bread is cooled you can either slice it or if you are not going to eat both loaves within a couple days you can freeze the loaf. I slice into pieces for easy use and pull out of freezer what I need at that time.

Advertisements

Homemade Potato Gnocchi

For dinner last night I decided to make potato Gnocchi to go with our Chicken Soup. After making the Gnocchi I decided they should be called little pillows of potato goodness 🙂 These Gnocchi reminded me of my mom’s Potato Dumplings, which she normally makes for New Years Day and Peach Dumplings in the Summer. From now on whenever I have a taste for Mom’s Potato Dumplings but do not have the time to make them I will be making these Gnocchi! I love this recipe so much that I have made it twice in the last two days! I used Easty’s recipe but sized it down, here is the link to the original recipe Eatsy: How to Make Homemade Gnocchi.

Homemade Potato Gnocchi via LashesandDashes

Potatoes baked and cut open.

Homemade Potato Gnocchi via LashesandDashes

Potatoes in the Ricer

Homemade Potato Gnocchi via LashesandDashes

Ricing the Potatoes with my Great Grandma’s Potato Ricer

Homemade Potato Gnocchi via LashesandDashes

Mixing the flour and riced potatoes.

Homemade Potato Gnocchi via LashesandDashes

Rolling the dough into a tube.

Homemade Potato Gnocchi via LashesandDashes

Cutting the rope of dough.

Homemade Potato Gnocchi via LashesandDashes

Pinching the gnocchi.

Homemade Potato Gnocchi via LashesandDashes

My beautiful potato pillows ready to take a bath.

Homemade Potato Gnocchi via LashesandDashes

All of the gnocchi floating on top of the water.

Homemade Potato Gnocchi via LashesandDashes

Gnocchi served in chicken soup.

Ingredients

Serves 3

2 Russet potatoes
1/2 teaspoon fine-grain sea salt
1/2 cup Unbleached All-purpose flour, plus more if needed

Directions

Preheat the oven to 400 degrees Fahrenheit. Place the potatoes on a baking sheet covered with foil and bake until they are tender when poked with a fork. This should take about one hour. When the potatoes are done, immediately slice them open to let the steam out. Bring a large pot of water to a boil; add a few pinches of salt. Peel the potato skin off and scoop out the potato, transfer the potato to a potato ricer or food mill. Push the potato ricer down and repeat until you’ve passed all of the potato through the ricer. Sprinkle the potatoes with the salt and adjust according to your liking. Sprinkle 1/4 cup of flour onto your clean counter or cutting board. Knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just comes together. If it’s still pretty loose, add more flour one tablespoon at a time. Now for the test! Pinch off a piece of dough and roll into a tube. Cut it into a few pieces and boil it to make sure it holds its shape. If it falls apart in the water, this means you will need to knead the dough a bit more. When it is the right consistency, the gnocchi will float to the top and look a little ragged but hold together. Roll the rest of the dough into ropes that are about 1/2-inch thick, then cut the ropes into 1/2-inch lengths. If desired take the gnocchi in between your thumb and index fingers and gently pinch all four sides of the gnocchi, this will give the gnocchi the more distinguished look. Add the gnocchi to a boiling water a few at a time. Adjust the heat so the mixture doesn’t boil too vigorously–it should be more like an aggressive simmer. When the gnocchi rise to the surface of the water, they are done. Remove them with a slotted spoon or mesh strainer and transfer them to a colander to fully drain.  When they first come out of the water they will look a little mushy but as they sit they will become more firm.