Sierra Catering

Breads, yes, the most basic of meals. There are many varieties to choose from and I will add more to this collection. But for now let's start with my most basic Italian loaf (French Bread if you need a visual image in your mind). A note here, you may change the amounts to suit your needs. You may omit the sugar, salt or oil if you like. this will definetly change the character of the bread. Removing the salt and oil will give you a loaf when baked with the characetistics of a Tuscan bread. You will actually be able to here it crack as it cools after being removed from the oven. I double the amount of oil that I use in this recipe when I want to make pizza dough. The big difference here of course is that it is a short dough, and i find that it works better if I refrigerate the dough after it rises for a couple of hours before shapiong (overnight works well too). I like making by dough using a cuisinart nowdays, a KitchenAid works well for double amounts and of course by hand is still the best. So my instructions will be directed for using the machine.

5 Cups Hard Winter Flour

1 Tbs Yeast

2 Tbs vinegar

1/8 cup sugar

1/8 cup olive oil

1 tsp salt (sea salt preferred)

2 cups hot water (tap will due)

Place all ingredients except the water into your mixer, turn on let mix for a few seconds. With the machine running add the hot water in a slow stream until a dough begins to ball up. continue until the dough is cleaning the sides of the machine. Add a little more water as needed. It is nice to have a soft moist dough, it rises better. Now keep in mind that on a rainy day you will use less water in the making of bread.
After the dough has risen, punch down reshape and place onto your floured work surface. Now if you are just making a straight loaf then all you need to do is shape it an let rise again and then bake. I bake my bread on a large tile, so I shape mine and place onto a wooded slat then slide it into the oven when it has risen suffiectly. If you are going to do bread sticks or some other fancy twist, then I suggest that you let the dough rise in the refrigerator for a few hours. This makes it easy to mold/shape and work with. I place mine into a large ziplock bag. It will rise again, so you will need to punch it down again, and do let it rest for about ten minutes before working it.
BAKING: Okay , as the bread completes it's rise, preheat the oven to 425 (450 for pizza). If you are using a stone to bake on make sure that is in place and preheat it too. When the bread is ready slide it in, I like to spray it with water and on the sides of the oven too, this will give you a very nice crust. Now if you want one of those nice golden colour crusts, then I suggest that you crack an egg and mix it with a little milk and pain the loaf just before you bake it. You can paint it again after about ten minutes. After about ten minutes I like to reduce the heat to about 375 and continue baking for another 25 minutes or until the desired colour is achieved.