Tuesday, July 12, 2011

Moro Bread

Excellent recipe and sooo easy-
courtesy of the magical Justine Reese who, if you are in her kitchen and you blink your eyes, fresh hot bread/bagels/chicken/cookies may emerge, as if from thin air. it's weird.

5 cups white flour (i use king arthur's bread flour)

2 1/3 cups wheat flour (i use arrowhead mills stone ground) or mixture
of 2 cups wheat flour & 1/3 cup flax meal and/or wheat germ)

4 tsp kosher salt

1 tsp yeast

1/2 cup tepid water for dissolving yeast

3 additional cups tepid water

Dissolve yeast in 1/2 cup tepid/warm water for 5 minutes. Mix
flours/grains together. Mix in yeasty water and additional 3 cups
water. Mix with dough hook until well mixed, dough will be too sticky
to handle easily. Ease into two well-oiled loaf pans. Cover with damp
towel and let rise 2-5 hours (depending on how active/instant your
yeast is). Bake at 450 for 30 mins., then remove from pans and bake
10-15 mins more. (I keep a close eye on it towards the end, sometimes
it gets done more quickly)

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