1.5 tbsp active dry yeast
2 cups warm water
1 tbsp flour
2/3 cup of sugar
Mix the ingredients above all together. Set aside and let the yeast bubble. You can get your paints out and get ready while the yeast proofs. (20 minutes or so)
Add the following to the yeast mixture:
1/3 cup melted butter, shortening or veggie oil
1.5 tsp. salt
6 cups of flour
I generally add a couple cups of flour to the wet mixture first, mix that through and then add it all together. I have a KitchenAid mixer, with a bread dough hook that makes it much easier to knead, and quick.
Knead the bread until it forms a nice ball and feels a little bit silky.
Grease a bowl and let the dough rise. Cover it with a tea towel.
Now…..go back to the studio and paint! On a cold day in the mountains, it takes a good 45 minutes to an hour to get double the size, if not longer. In the summer, I need to check sooner than that.
Knead the dough again for about five minutes. Make yourself a mid-morning coffee too, while you’re at it!
Divide the dough into two loaves, shape them (use your sculpture skills..ha ha), grease and flour the breadpans and set aside with a tea towel on them.
Go on back to the studio and paint some more….about another 45 minutes to an hour of undisturbed time. (Enjoy your coffee!) The dough should rise to about double it’s size.
Turn on the oven to 350 degrees. Bake 30-32 minutes. (You guessed it….set the timer and go back to the studio!) The smell of freshly baked bread will drive you crazy, but it’s wonderful!
Makes 2 large loaves of bread. A bit of art & science all in one day.
High Efficiency Tip: If you want to, you can freeze this dough at the “make yourself a coffee” stage. Double wrap it in plastic wrap. The dough freezes exceptionally well, and the next day, all you have to do is set it out until it rises double it’s size and then bake. (of course….take the plastic wrap off first!)
