A plain and rural online newsletter from the Appalachian hills of Ohio and West Virginia, viewable to both tourohio.com and tourwv.com. A monthly copy is available to local residents.
September 2021 Edition
One loaf of bread…
3/4 cup warm water 1 package active dry yeast (2-1/4 tsp) 1 tsp salt 1-1/2 tbsp sugar 1 tbsp vegetable shortening 1/2 cup milk 3 cups all-purpose flour, approximately Prep Time: 180 minutes Cook Time: 45 minutes Total Time: 225 minutes Yield: 1 loaf
In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved. Add salt, sugar, shortening, and milk to bowl. Stir. Salt does not kill the yeast. It slows down the yeast growth process (called retarding - salt retards the yeast). Mix in the first 2 cups of flour. If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl. You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed. Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch. Put dough in a greased or buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour. Punch down dough. Turn out onto floured board and knead. Preheat oven at 375 degrees F. Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes. Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown. Turn out bread and let cool on a rack or clean dishtowel.
Bread Baking Tips:
Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
Brush loaves with butter immediately after baking to produce a soft crust.
Brush loaves with milk before baking to produce a dark, shiny crust.
Brush loaves with egg white before baking to produce a shiny crust.
Spraying loaves with water while they bake will produce a crispy crust.
Makes 1/2 cup of tooth powder
2 T bentonite clay
2 T bakingsoda
1/2 t sea salt
15 drops essential oil