Even though I’ve been out of school for 5 years, labour day still brings the back to school feels. I have an urge to buy pens and notebooks and new clothing.
Next year labour day will take on a whole new dimension, when my daughter will start Junior Kindergarden, and my husband and I will take the first day of school off to stay home and cry over her baby pictures.
This year, in the spirit of my weird back to school nostalgia, I want to try to mix fun and learning into activities for my daughter and I also want to try and spend my time creating and expanding my skill set.
I’m trying out a new thing where Mondays will be for making things. Crafting, baking, woodworking, I’m hoping to run the gamut.
Today for the first installment, I’m sharing my favourite bread recipe. Last week I went on a bread kick and baked several loaves. It’s an easy, hard to mess up recipe, but it is time consuming as you will spend a LOT of time letting your dough rise. I promise it’s worth it.
I came across this recipe years ago and have used it again and again and again.
(Follow the original recipe here)
1. In a bowl, sprinkle 1/8 teaspoon active dry yeast with 2 tablespoons warm water and let stand until creamy, or about 5 minutes.
2. Add in 1 cup bread flour and 1/3 cup water. Mix well, until all flour has been incorporated. Cover with plastic wrap and let sit for 24 hours.
3. In the bowl of an electric mixer, sprinkle 1/2 teaspoon active dry yeast with 2 tablespoons warm water and 1 tsp brown sugar. Let stand until creamy.
4. Add in 2/3 cup warm water, 2 tablespoons olive oil, 2 cups bread flour, and 1 1/2 teaspoons salt. Add in the starter that has been sitting for 24 hours. Knead for about 8 minutes or until elastic.
5. Place in a greased bowl and cover, let rise for 2 hours.
6. Shape dough into desired shape onto pan sprinkled with cornmeal, cover with a damp cloth and let rise again for 1-2 hours.
7. For a shinier top, brush with an egg wash. Bake at 425 degrees for 15 minutes then enjoy!