Moon Lake Monday
“Bread is the basic sustenance of every culture in the world, and I’m trying to connect with that primal need that we all share. The act of creating and baking bread can be a very meditative act. It centers your spirit in the present moment,” said Arielle, (Silhouettes of Moon Lake, p. 95).
French Country Bread
- 1/2 teaspoon active dry yeast
- 1 cup warm water
- 1 1/2 cups bread flour
- 2 teaspoons active dry yeast
- 2 cups warm water
- 1 cup whole wheat flour
- 3 cups bread flour
- 2 teaspoons salt
1. The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 ½ cup bread flour and mix well. Cover and let sit overnight at room temperature.
2. The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Grease two 9×5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
4. Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped
May 13, 2013