Oct 212011

Yep, we finally put the pieces together!

We took our lovely wheat from our recent bulk order…

And ground it into flour in my brand-new NutriMill Grain Mill.

Then we used the EZ Wheat Bread recipe from Everyday Food Storage (we’ve been using her EZ White Bread up to this point).

(Nick actually made one batch with our fresh-ground flour prior to this, but used the recipe we’ve been using for white bread. As you might expect, it was rather short and dense).

Anyhow, off I went, piling the ingredients in the bowl.

Here’s my lovely assistant, the KitchenAid mixer, doing all the “hard labor” part of the job.

After that, it rises in a bowl for about an hour. It took a bit longer, as it was (surprisingly) chilly in my kitchen.

Then punched down, shaped in to loaves, and left to rise in the loaf pans for another hour or so.

Here are the loaves, after that second rise, ready to go in the oven. I didn’t do a very good job of dividing the dough in half, did I?

So, into the oven they went.

We had tweaked the time and temperature a bit on her white bread recipe, but since this was (a) a different recipe, and (b) a new oven from when we worked that all out, I decided to go with the (higher) temperature listed on the recipe.

I didn’t think it was quite done, but it had to come out before we got to “charcoal” on the top.

Sitting there, buttered and shiny, it sure looks good, doesn’t it?

But, alas…

It was not, in fact, done in the middle.

While I was, naturally, very disappointed in the waste, as well as not being able to enjoy the fruits of my labors, I do realize that this is a learning process.

Although we have been baking our own bread for several years now, we have stuck with one “tried and true” recipe — and we went through this same process in the beginning getting it worked out, too.

So, today, we are back at it.

The flour has been ground, and the mixer is churning away.

We’ll lower the oven temperature 25 degrees, and extend the baking time a bit. I’ll keep an eye on things and see if it look like it might still need foil over the top, as well.

Hopefully we’ll have a delicious treat later this afternoon. One step further down the road…

  2 Responses to “Baking Bread – REALLY From Scratch!”

  1. I usually have to cover mine about halfway through with foil. I haven’t found a better alternative to foil yet, but it gets cooked through and the top is golden instead of brown. If you think of something better, please share!

    • with our old recipe, all I had to do was turn the heat down a notch and leave it in a few minute longer, and it came out perfectly.

      I’m working on a new recipe now (Hallee’s recipe, which I talk about a few posts down the road), so we’ll see how THAT goes….

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