Monday, October 15, 2012

Barefoot Bread

Although you don't have to be barefoot
to make this bread,
it's sure hard to leave the kitchen
once you smell the wonderful aroma.
This recipe is adapted from Ina Garten's cookbook
barefoot contessa at home.
It's a bread I'll be making over and over again.

Start with 1 t sugar (we use sucanat) and
2 packages dry yeast.

Add 1/2 C warm water (110 degrees).

Here's what it looks like after 5 minutes.

Add 1 1/2 C rice milk,
6 T unsalted butter,
and 1 1/2 T honey.
Stir until well blended.
Add 2 eggs,
3 C all-purpose flour,
and 1 T kosher salt.
Mix until blended again,
then add 2 more C flour.
Stir until well mixed and add up to 1 more cup of flour
as needed to keep dough from sticking to the bowl.
Knead by hand on floured surface a few minutes.
Place in a oiled bowl
(I use the same one I mixed in),
cover with a tea towel,
and let rise 1 hour.

Here's how it looks after rising for an hour.

Oil two bread pans, cut the dough in half
and place in prepared pans.
Let rise again for an hour, covered.

Now they are ready for baking in
a 350 degree oven for 40-45 minutes.
The tops can be brushed with butter
or eggwash for a shiny effect.

The house will smell amazing!

They're done when tapping on the bottom sounds hollow.
Cool on a wire rack before slicing.

The Chicken Chick


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