BREAD RECIPE

photo: RISING, Galerie La Centrale, Montreal, Que., photo by Sandra Belanger

Here it is -- the recipe you have all been asking for!



1. Proof the Yeast
1 cup warm not hot water
2 tsp. yeast (fast or traditional)
2 tsp. sugar
Should be frothy by 10 minutes.

2. In a Big Bowl
pour in frothy mixture and add
2 more cups of warm water
Add 1 -2 cups flour and beat 100 times.
Add enough flour to make a thick but wet mud.
Cover with damp tea towel (or plastic bag tent.
Let rise about 30 minutes in a warm but not hot spot.

3. Fold in
1/4 cup olive oil (or canola)
2 tsp. salt
Add flour a cup a time until dough peels away from sides
of bowl and can form a ball; scoop all the doughie bits
into the ball.

4. Flour a Big Board (or very clean tabletop)
Knead and knead -- at least a whole pop song long; 2 if you can

5. Oil the Big Bowl
and place dough ball knot side down and cover with damp teatowel.
Let rise until double in size -- approx. 45 minutes

6. Punch Down the Big Ball in Big Bowl

7. Option -- let it rise again and punch down again -- or

8. Roll out Dough on Big Board and pinch off sections to form into Long Loaves, Buns, Braids, Peasant Loaves or Flatbreads
on oiled pans. (Nice to sprinkle oiled pans with 1 tsp. cornmeal.)
Slash, dimple or vent; cover, let rise until double; approx. 30 min.

9. Bake in preheated oven at 400 degrees for 5 minutes then turn down
to 350-375 degrees. Bread is done when golden brown and if turned upside
down and "knocked" it sounds hollow.