#at least until october with dandadan...

[ligbi]

Now that we are in a dungeon meshi lull, I want to share the bread recipe I have been using every single week to have Saturday morning bread with my mother. It's essentially this recipe [x] but for people who have not yet tried their hands at baking, I'd like to break down the process so everyone can have a delicious treat.

To start you will need on hand:

Oven that can get to 425° F

Refrigerator that seals and stays cold

9x13 baking pan- glass or other

Salt- table

Sugar- normal

Flour- all purpose (normal)

Olive oil

Yeast

Either drinkable tap water that can get Hot or water and a microwave

Measuring spoons (teaspoon specifically)(the bigger but not biggest one if you have four)

Measuring cup

A large ceramic bowl

Spatula- the kind for scraping

Hand towels or tea towel- kitchen towels. Cheap towels

Pam or another spray oil (buttered flavored if you have that on accident) - optional but useful

Salt- big and crunchy - optional but useful

A piece of twine you can measure and cut, or a rubber band

Big spatula- flippy kind- optional but useful

Plates, napkins, cooling rack, oven mitts, sponge, dish soap balsamic, dipping bowl(s) - your call on what you need for eating and cleaning

Bread knife - or rip it with your hands like an animal. Or use a normal knife

I always start Thursday night- it takes about 20 minutes to prep, and then do the rest Saturday morning- 5 minutes of prep part 2 + 5 minutes of pre oven prep + 30 minutes of cook time. So the entire process is about 30 minutes and a lot of waiting.

To start, you will want to put two teaspoons of yeast into the ceramic bowl (clean). The glass jars of Fleishman can be found at most grocery and big box stores. If you do not want to buy a whole jar, one of the packets they have is about the right amount (they usually come in 3 packs).

Measure 2 cups of hot water. We want about 110° so too hot to touch comfortably but not scalding. You need your water hot to activate the yeast, but too hot will kill it.

Slowly pour the hot water over the yeast, and sprinkle in a pinch of sugar, and mix this brown water with a spatula (scraping kind) for about 10 seconds before letting it sit for 10 minutes. The yeast eats the sugar and the time allows the years to proof. After 10 minutes you will see a type of foam on top of the water, which is proof the yeast is active.

Measure out two cups of flour and add them to the yeast+water. King Arthur all purpose flour is just fine and dandy, you do not Need bread flour and King Arthur is employee owned.

On top of the flour, add two teaspoons of salt. You can use any salt, and can experiment with different flavor profiles. If you go to spice shops or even Renaissance Faires, you can find flavored salts that add a nice kick. You can also use regular normal table salt.

Use the spatula to mix the flour+salt into the water+yeast until you have a goo.

Add one more cup of flour and mix it in with the spatula. Add the last cup of flour and finish mixing it into a dough.

Make sure to scrape the sides of the bowl and that everything is mixed in. The dough should be unable to hold shape well when pushing it into a ball, and there should be no visible white flour left in the dough.

Pour some olive oil around the dough into the bowl. You can eyeball this (1 tablespoon minimum)- you are not drowning the dough but you do want enough to cover the dough and then some. You can easily swap out olive oils for flavored and infused ones. There are a lot of bootleg oils on the market, but whatever you probably have on hand should be fine for your first bake.

Roll the dough around in the oil with the spatula to make sure it is fully covered. While you are not adding in olive oil properly, you can mix it in a little when oiling it up to make it nice.

Drape a kitchen towel over the top of the bowl so it is fully covered. Take your twine or string and tie it tightly at the top of the bowl and cut it it. This can be reused with this bowl in the future. If you do not have twine, a rubber band will also keep the towel in place. We just want to keep the breathable piece of fabric tight over the top of the bowl.

Stick the bowl in the fridge for like. A day- day and a half. If you started at 10pm Thursday night, it should now be about 10:20 with a spatula, measuring spoon, and measuring cup to clean up. The dough will slowly rise in the fridge and you can move onto the next steps after 24-48 hours.

I wake up at a stupid time like 6am on Saturday.

Spray the pam or other oil on the sides and bottom of the 9x13 pan. You can also just use a paper towel to rub olive oil on the sides. We just want everything greased.

Pour some olive oil on the bottom of the pan and tilt it around to cover the entire bottom. Start with a little and add more if needed. More is not bad- it will give the bread a nice crunch while still being soft inside.

Take the bowl out and use that spatula to gently pull the dough away from the sides of the bowl. The dough will have risen and will seem stringy when pulled away.

Slowly pour the dough into the greased pan until it plops out.

Shake it around a bit and maybe poke at it with the spatula to get it centered and not flipped over on itself. The dough will be expanding for the next 4 hours and you don't have to worry about spreading it in the pan.

Cover with a/the same tea towel and try to get it taut over the pan to keep the towel from touching and sticking to the dough. Trying to get the covers of the pan on top of the edges of the towel may work depending on the towel.

Set that aside for four hours. I go back to bed. At some point between here and the next step you should put some dish soap in your bowl and fill it with water. After a 20 minute soak its easy to wash it clean with a sponge.

9:30 or 3 and a half hours later- pre-heat the over to 425° F. If you want Celsius or other measurements this whole time, its about 280 Celsius, 2 teaspoons is about 10 millimeters or .35 oz (dry) and 2 cups is 16 oz fluid.

MAKE SURE THE OVEN IS EMPTY FIRST. Other trays or pans will take some of the heat and the bake will be off.

Once the oven is done pre-heating (it should beep or have a light indicator for this) wash your hands really really well, and pour some more olive oil on top of the dough. You will carefully cover the top of the dough with oil by rubbing it over with your hands. Make sure it is fully covered. There may be bubbles on the top now- that means you've done it right till now. If not, that's fine it will still be good.

Take your big chunky salt (sea salt works well or chunky kosher salt) and sprinkle it on the dough. You do not want to go too heavy, but it will add a nice texture. If you have a salt container with the cracker thingy you turn to get it out, i do about 6-8 cracks while trying to move it up and down the dough.

Take your clean hands (because you washed after the oil and then again just now after the salt) and spread your fingers out and down like shitty claws. Dimple the bread with your fingers by just poking it a lot. Try to avoid the bubbles if you can for a nice look.

If you ever want to put something on top like rosemary or sliced tomatoes or whatever, now is the time. Not me though.

Stick that baby in the oven roughly center and set the timer for 30 minutes.

While it bakes, get your cooling rack/big plate/serving board out, and your oven mitts. And a bread knife/whatever knife you want to use. And a really big spatula (flipping kind).

When the 30 minutes is up, use the oven mitts to pull out the pan and put it on a heat resistant surface like the top of the oven. Take your big spatula and slide that bad boy down a side and try to wiggle it around until it's under the loaf. If you don't have a big spatula, you can always flip the bread out of the pan by dumping it out onto your rack/board/plate.

With the oven mitts, move the pan to your cooling rack and with one hand tilt it up and with the other use the spatula to slide the loaf out onto the rack.

Set the pan and spatula aside to wash later.

Take your cooling rack and put it amongst friends with the knife. Get some plates. If you have any balsamic vinegar and/or more olive oil for dipping, set that out too. Napkins. Drinks. Delicious in Dungeon on the tv. Live. Laugh. Love. Eat.