My Daily Bread

when i was living in Baton Rouge there really was only about two crazy hippie health food stores. one was small, expensive and trendy. the other was weird, dark and old - i loved it. it was called "our daily bread". it was a metal shed with no windows and an amateur mural of bread and vegetables painted on the front. located on the side of a 5 laned busy street across from the "ghetto mall" and adjacent to an oversized mega store shopping center of sorts that was simply name "FLEA MARKET". it was not a flea market.

anyways i loved Our Daily Bread i would go there mostly as an excuse to get away from the studio and be around people who were more strange and secluded than my fellow architecture mates. so i would go rummage through all the dusty bags of seaweed and yogurt starter kits and generally just relax.

So this, in a way, is my ode to those odd moments of relaxation. i eat a nutbutter and jelly sandwich everyday - yes every single day - and well that means i need a lot of bread. this is just that bread. i make a loaf every weekend and well, its relaxing all the same.

josh claims its the best for grilled cheese because of the slight sweetness.

MY DAILY BREAD

2 tsp active dry yeast

2 c warm (110 - 115 F) water

2 oz unsalted butter, softened

2 tbs cain syrup / molasses

1/4c + 1 tbs honey

1 tsp salt

3c whole wheat flour

2c all purpose flour

* activate yeast in 1c of the warm water.

* whisk together the butter, honey and cain syrup. mix until its a smooth, consistent consistency.

* combine the flours and salt in a separate bowl

* add activate yeast and remaining 1c of water to the butter mixture. stir to combine

* gradually add in the flours, one cup at a time stirring well between each addition

* when you can't reasonably add any more flour turn out onto a lightly floured counter. knead to a smooth elastic consistency -- DO NOT OVER KNEAD!

* grease a large bowl and place the dough inside, spray the expose face of the dough with a bit of "pam" / butter. place a towel over the top of the bowl and set in a warm place to rise.

* let rise to double in size - about 1 hour

* punch dough down and place in a grease loaf pan

* cover with the same towel and again let rise to the desired fluffy height -- about 45 mins to 1 hour

* preheat oven to 375 F and cook the loaf for about 40 mins to get a dark golden crust

*remove from oven and let cool completely before slicing. I like to wrap in a towel and let the loaf sit out for about 4-5 hours before slicing it up.