Motherhood Uncovered

White Sandwich Bread

4 1/2 tsp active dry yeast

3/4 c and 2 2/3 c of warm water (aim for 100-120 degrees)

1/4 c granulated sugar or honey

1 tbsp salt

3 tbsp unsalted butter, softened

9-10 c unbleached all purpose flour

1. Combine the yeast, 3/4 c of water and sugar or honey. Allow yeast to rise to about 10 minutes.
2. Add the remaining ingredients and knead your dough for about 10 minutes or until the dough is pulling away from the sides if you’re using a mixer.
3. Place in a greased bowl and cover for an hour or until doubled. This can vary with location and weather.
4. Punch down your dough and split into two parts.
5. Stretch each part, one at a time, into a large rectangle. The width should resemble the length of the pan.
6. Start at one end and roll the dough until it forms a loaf shape, pinch the sides together and place in the loaf pan.
7. Cover again and allow it to rise for another hour or until doubled.
8. Preheat oven to 400 degrees.
9. If you prefer a darker crust you can brush egg wash over your loaf prior to baking or go ahead and place it in the oven for 30 minutes.
10. Plop your loaf out of the pan onto a wire rack to cool for about an hour.

**Cinnamon Raisin Bread – This recipe can be used to make this delicious bread. Once you stretch your dough into a rectangle add a mixture of cinnamon, sugar, and raisins before rolling. To your taste, of corse. It doesn’t require any changes for baking time or temperature. Enjoy!

Plain Bagels

2 tsp active dry yeast

4 1/2 tsp sugar

1 1/4 c warm water

3 1/2 c bread flour

1 1/2 tsp salt

1. In a mixing bowl add together a 1/2 c of warm water, the sugar and yeast. Set on the counter for 10 minutes or until bubbly.
2. Mix in the flour, salt , and remaining water. (Depending on the environment you may need to add more water)
3. Knead the dough for 10 minutes until elastic and smooth. You can do this by hand on a floured surface or in the mixer.
4. Lightly cove with oil and place in a greased bowl for an hour or until doubled in size.
5. Punch down the dough and allow to rest for 10 more minutes.
6. Divide into 8 pieces. I use my scale to get the exact measurement.
7. Preheat the oven to 425 degrees and prepare a pot of boiling water with a few tablespoons of baking soda. ( I measure with my heart because it only helps with achieving that golden color in the oven)
8. Create a bagel shape by poking a hole in the middle of your dough ball and even it out in a circular motion.
9. Once the water is steadily boiling, drop the bagels into the water and boil for 30 seconds on each side. I use a wide spoon to do this.
10. Place on a baking mat on your baking tray to prevent the bagels from sticking to the pan. Bake them for 25 minutes.
11. Allow to cool on a wire rack.

**You can create any flavor you’d like by adding a fruit puree to the dough, cinnamon, whatever you’d prefer.

Flour Tortillas

2 cups all purpose flour

1 tsp fine sea salt

2/3 cup warm water

5 tbsp of butter or a lighter flavored oil

1. Dissolve the salt in your warm water.
2. Place butter or oil into a bowl and add flour. Mix until it’s a crumble consistency.
3. Add about 3/4 of your salt water mixture until a ball forms. You may not need all of the water, only add more if it seems to be a bit dry. It should be a kneadable consistency, not sticky. Allow to rest for 30 minutes with a towel covering.
4. Divide the dough into 10 equal parts and roll into a ball.
5. Use a rolling pin or a tortilla press to flatten them out in a very thin circle.
6. Warm a skillet (preferably cast iron or a thick bottomed pan) to medium heat.
7. Place the tortilla, one at a time, cooking 20 to 30 seconds per side.
8. As soon as it comes off the pan scrunch it and place it in a semi covered area. This allows the tortilla to be flexible when cool.

Tips – You may want to start at a lower temp to begin with, that way you can still adjust the heat and avoid burning or waiting for it to cool down.

Eat within 2-3 days. Since they’re fresh ingredients, it will mold faster.