#36 - Bread

By Caitlin - Pan. Pain. Bröd. Xлеб. No matter how you say it, bread has not only been a staple in a just about every culture throughout history, but this magical doughy-crispy-crunchy-chewy delight also happens to be a perfect accompaniment to a variety of cheeses, meats, and spreads. I am a simple person, you say? Well you are in luck, bread also is conveniently delicious on its own. Barry's bread is one of the first recipes that I remember eating after meeting him and Sarah (aka Mrs. Barefoot Gourmet, aka Ryon's mom). We ate oysters cooked over an open fire and Vermont cheddar cheese atop the most delectable white baguette that simultaneously was soft and delicate in the middle and crisp and flaky outside. It is amazing how his fresh homemade bread can transform any appetizer into something truly spectacular. This recipe also doubles as a pizza dough, which traditionally has been used to hold our toppings at the Clarke Christmas eve dinners.

I have to admit, I was a little nervous about how this was going to work. It very likely could have been our first blog fail. As simple as it seems, there are several places where things can go horribly wrong (I know from experience; this was not my initial foray into the depths of this recipe). I provide this warning so that if you are to attempt bread and things go awry, do not fret! Run to your nearest grocer (or, as I did, have a spare baguette from the store) and try again later. The BFG mentions in the recipe that the dough is "alive" and that every loaf is different. What he fails to point out is that these aspects combine to create a very mercurial product. Two out of three times I have been able to create delicious home-made bread. We shall leave it at that for today.

As I have pointed out in my previous posts, I have learned that it is very important to read the recipe in its entirety while accounting for enough time to make said recipe. Bread is an all day adventure. I began around mid-day and had a finished product around supper time. So the recipe... mixing up lots of flour, water, yeast and salt. I always have some difficulty deciding on the appropriate utensil to mix ingredients with, which typically results in a large spoon, wisk, spatula, mixer, and fork needing to be cleaned at the commencement of my day's adventure in cooking. That is all to preface the fact that the BFG provided me with the utensil to use! A stainless steel cutting fork! No questions and significantly less cleanup. To be honest, this recipe likely has some of the most detailed directions in the book (even telling you when to wash your hands), so it really is a mystery how I messed this one up so badly that time we are not talking about.

Next, kneading the dough. This may be my favorite part. I love feeling the dough begin to have some spring to it; it reminds me of bubblicious bubble gum. After coating the bowl with oil, grab the ball of dough like a bowling ball (see pictures) and flip it. I had to watch the BFG himself to understand what the heck this meant. Basically you want to make sure that both top and bottom are covered in oil so that they do not stick to the bowl.

Next, wait a loooong while for the dough to rise. Ryon confirms that the actual amount of time differs on your location, temperature and, well, the climate in general, but the BFG says around 90 minutes. After pushing it down, flipping it, you let it rise for another 45-ish minutes. Shape some loaves (we chose to do 2) and then stick them in a 400 degree oven for 25-30 minutes. Now clean up that huge mess of flour all over your floor :o)

The loaves were a little more flat than we had imagined, but they tasted like bread, and that is the important part.


Rating: SECCDI 2/3 times