[27:365] speaking of bread

i know this is kiwi, but it was served with some homemade pizza slices for lunch yesterday and though i took a photo of the pizza, the kiwi is much prettier. the pizza dough was made from the same dough we use to make bread, caramel rolls or any bread-like thing we are making [this isn't gluten free, but since my eating is quite restricted as of late, i'm not eating any baked anything anyway] so i bring you our simple, quick, go to recipe for all things bread:

[if you have a kitchenaide mixer, even easier! throw the dough hook on that baby and you're set. if not, mix and knead by hand. it's lovely and meditative and gives your arms a great workout.]

blend together:

4 cups flour [we use a combo of unbleached white and whole], 1 packet active dry yeast [or about 1.5 Tbs], a dash of sea salt [to me that looks a bit like 1/2 a tsp.]

in a [at least 2 cup] liquid measuring cup: 1 Tbs. olive oil, 1 tsp. agave nectar [or any other sweetener for that matter] and fill the rest up to measuring 1 1/4 cup with warm water [not hot as to kill the yeast, but warm].

gradually pour that into the dry mixture and get it kneading. knead for 10 minutes or until it's nice and elastic, not to dry [if so add a tiny bit more water] not sticky [add a little flour]. when i use the kitchenaide, i just set it to the lowest setting, pour the wet ingredients in and let it go for about 5-10 minutes.

for a loaf of bread: i oil a bowl, plop the dough ball in it, cover with a clean damp tea towel and let it sit in a warm place [if i can find one in my house] to rise until it about doubles. sometimes that takes no time at all, other times it could be an hour to an hour+. punch the dough down, shape it into a loaf and lay it in a oiled bread tin. [here i might brush the top with olive oil and sprinkle poppy seeds] let rise about 30 minutes. at this time, i set the oven to 475* to give it a chance to warm up. after the 30 minutes more of rising, i place the bread dough in the oven setting my timer for 10 minutes. after 10 minutes, turn the oven down to 400* and let it bake 10 more minutes. after the 20 minutes total, you should be able to tap the top of the golden brown loaf and it should sound a bit hollow. take it out of the oven and viola! it's hard to let it rest & cool before slicing into it, so don't! just eat some....we do and it all works out. yum! [or so i'm told]

for pizza crust: after kneading the dough for the initial 10 minutes, pop the dough into a baggie or container to freeze or refrigerate until later use OR you can use it right then and there, no rising, nothing. one batch makes for us two good size pizza crusts.

for breakfast rolls: [cinnamon or caramel] find your favorite recipe for filling or topping and know that this dough, if prepared for later use like with pizza, doesn't have to rise first. i immediately roll it out, slather it up with goodness, let it rise to double and then baked. [with rolls i bake at a lower temp, maybe 350* and i just watch them for as to how long, maybe 20 minutes still? sorry...]

this dough really has so many possibilities. we often throw in garlic to the kneading for pizza crust. we will add oats and seeds and molasses and corn meal [maybe not all at the same time, you get the picture] this bread recipe is very open-ended and versatile. i hope you enjoy!