a "been-there" mom of six offers encouragement
to wives, young mothers, and those not so young,
and simple common-sense approaches to
the "ings" of life:
child-rearing (hints and helps), homemaking (all areas),
cooking (simple, cheap, and do-it-yourself)
making (toys and gifts), preparing (for the unexpected),
maintaining (sanity and peace in this increasingly crazy world) and more---
all aspects of making the most of making do on little---
and having fun in the process.

Wednesday, April 4, 2012

Easiest, Tastiest Mixer-Bread Ever!

     On July 21st of last year I blogged about the bread that sold our home(s).
     It is an EASY fool-proof bread to mix up by hand.
     And since I was, at that time, the new owner of a Kitchen Aid mixer I included the even EASIER way to mix up the bread using a K/A or similar heavy-duty mixer.
     Since that time I have become comfortable with my bright red mixer and have discovered the EASIEST way to mix up the bread!

Below are the ingredients for this wonderful  90 Minute No-Knead Bread, followed by easy, easier, and easiest instructions.

7-8 cups white flour (or you can use part whole wheat)
4 Tablespoons yeast
4 teaspoons salt
1/2 cup sugar
1/4 cup vegetable oil
4 cups warm water

In large bowl, dissolve yeast in one cup of the warm water. Stir in remaining ingredients and let rest 15 minutes. With a wooden spoon, beat soundly for 2 to 3 minutes (dough will be gooey).* Eyeballing the dough, "glomp" one-fourth into each of four well-greased standard-size loaf pans. Do not worry about shaping.  Let rest for 30 minutes. Bake in preheated 400 degree oven for 25-30 minutes. Remove from pans immediately and cool on wire racks.

If you have a Kitchen-Aid or similar type bread mixer, using the dough hook, just combine the ingredients, let rest for the 15 minutes and mix for about 1-1/2 minutes on speed 2, then proceed with the above directions beginning at "eyeballing the dough..."

1. Use same amount of instant yeast rather than the regular type.  Put all the dry ingredients into the mixing bowl 
and stir just long enough to combine, using the flat beater at the lowest speed.
2. Add the oil and the warm water and, again with the flat beater, at speed 2, mix for 1-1/2 minutes. Proceed with the above directions beginning at "eyeballing the dough..."

Notes from the original post:
The finished loaves will not be much higher than the sides of the pans. These "short" slices are great for young children. For heartier appetites I just make second sandwiches.

Yes, there is more than one way to cut a loaf.
After 40+ years of baking and cutting this bread in the traditional top-side-up way, Dave discovered that it is easier to cut it upside down. When I said above it makes a low loaf, I forgot to mention the loaf is also usually flat----making upside down possible.  An additional bonus is the cutting guide lines, created by the cooling rack!

Make a Variety of Breads from this same recipe. At the end of the mixing time, lightly stir in cinnamon, sugar and raisins, OR dehydrated chives, Italian seasonings and grated white and/or yellow cheese. Continue as directed. These are great toasted and spread with butter.

Don't Wash Yeast Bread Pans! The best pans for baking yeast breads are those that have become "seasoned" over time. The best thing to do, rather than wash them, is wipe them out well with a paper towel and put away until next time. The worst thing to do is put them in the dishwasher. 

'till we eat again,
           Simply, Gail

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