Bread Aaron's Way!
You will need:
Yeast - 2 Tbsp
Bread flour - 5 cups total, 2 for the sponge and 3 for later. (NOT regular flour)
2 Cups of Warm Water (It needs to be between 95 and 115 degrees F. If its cooler the enzymes won't activate, if the water is too hot it will kill the yeast enzymes.
Sugar - 2 Tbsp.
Salt - 2 tsp.
Oil - 2 Tbsp. (I used Mediterranean Garlic Oil)
3 loaf pans
Thermometer if available, if not I’ll get you through this.
Oven per-heated to 375
If you would like Jalapeño peppers or cheese add those in on step 5
Honey & butter for a honey topped loaf.
This recipe uses the sponge method. The sponge will activate the yeast so our bread will rise and not turn in to a brick loaf.
Step 1: prepare the sponge!
Start by mixing the warm water with the 2 Tbsp of yeast Once mixed add 2 Tbsp. Sugar, 2 Tbsp. Oil and 2 tsp. salt and then the 2 cups of bread flour and mix in slowly.
Let this sit for about 8 or 12 minutes. Assuming your water was hot enough but to too hot, the mix should be nice and bubbly. Now add 1 more cup of flour. Humidity plays a factor so does your measurements, so just measure as good as you can.
Step 2: Knead Away!
Once it gets too tough to stir, flip it onto a clean surface.
Dust a small amount of flour on the surface and knead away, adding flour as you do so. Remaining 2 cups.
Knead the dough for 10 or 15 minutes with the heel of your palm.
The texture should feel like your earlobe when it's done kneading.
Cover and Wait
When you finish this part put it back in the bowl and cover it with a slightly damp towel.
let the dough rise in a warm place for about 45 minutes to an hour. the dough should be about doubled in size by the time it's finished
Knead Some More and Pan
Punch the dough down (Yes, punch it. Karate heck out of it. Just don't make a mess), then divide it into 3 parts. Spray the pans and put the dough in. Let it rise again in the pans (covered) for 30 minutes or so.
Oven Time and Cooling
Preheat your oven to 375 F and put the loaves in.
Bake them for about 20 minutes. Pull the loaves out and place them on their sides on a cooling rack, after a minute or so, slide them out of the pans and onto the rack. Let them cool.
Step 5: Serve
Enjoy each bite.. you worked for these loafs...
You can do a lot with this recipe... add anything you like on step 5! Before you separate or make 3 different type loafs like I did.
...You can add almost anything, roll it out and add cinnamon and raisins, then roll it back together in to a loaf for Cinnamon Raisin-Swirl bread. Your bread, your imagination.
