Cmac's Test Kitchen

In the past I’ve experimented with a lot of bread recipes but never documented the successful recipes. So now I am finally unveiling my first documented recipe it is a mix of a few existing recipes but really mostly my own techniques, and additions. It has a nice chewy texture, crisp golden crust and makes a fine garlic bread or bruschetta starter.

For the dough:
4 cups all purpose flour
1 cup bread flour
1 cup whole wheat flour
4 tsp vital wheat gluten
2 1/2 packets of active dry yeast
2 cups warm water (110 degrees F)
1 1/2 tsp salt

For the finish:
1 TBL cornmeal
1 egg white
1 whole egg
1 TBL water
1 TBL low fat or fat free milk

I used my Kitchen Aid stand mixer which has been an amazing edition to my kitchen to mix the dough so the recipe will be based on the idea that you have a stand mixer available.

1.) Start by adding the all purpose flour, bread flour, whole wheat flour, and vital wheat gluten to a large mixing bowl, then sift until all flours are evenly disbursed (this allows a well blended dough).

2.) Now add 2 cups of the sifted flour mix to your Mixer bowl then top with your yeast and salt, add the 2 cups of water and mix on speed 2 of your stand mixer fitted with a dough hook.

3.) Once mixed begin adding 1 cup at a time of the remaining flour mixture until you have a semi-firm dough, occasionally you will have to lift your dough hook and punch the dough to incorporate the chunks of flour.

4.) Remove your dough to a floured surface and knead until you have a clean chunk free ball, if needed add a bit more flour until it is the right consistency. Now take a medium sized mixing bowl and brush olive oil all over the inside of it then place the dough ball in it press down lightly to fill the bottom of the bowl then brush the top with some more olive oil. (for rising I like to set my oven at 170 degrees F and let it preheat then turn it off, and keep my dough in there to rise) now cover the bowl with a light, wet, warm cloth and place in a quiet, warm place (The oven works great). Allow to rise for 1-1.5 hours or until doubled in bulk.

5.) Once doubled punch down your dough on a lightly floured surface then divide into 2. Let rest for 10 minutes on the floured surface.

6.) Now you want to take one of the balls of dough and roll it out into a rectangle ( i use a pastry roller to remove any trapped air bubbles.) Now starting from the longest side tightly rollup your dough and wet the final edge then fasten and pinch to keep it from rolling back out during rising. Now press each end slightly and fold under again wetting the surface that will be touching to keep it together. Repeat with the second dough ball.

7.) Place both loafs on a large cookie sheet lined with parchment paper, sprinkled with corn meal.

8.) lightly wisk together the 1 TBL of water and egg white then gently brush the surface of the loafs, and cover with a wet, warm, light cloth and place in a warm quiet place until doubled about 35-40 minutes. If you are using the oven to keep it warm take the loafs out at the 30 minute rising point in order to allow you to preheat the oven to 375 degrees F.

9.) Now that your loaves are risen gently cut 4 quarter inch deep slashes in your loaf then bake in the preheated oven for 20 minutes. At this point you’ll want to wisk together a whole egg and 1 TBL of milk then remove your loaves from the oven and brush the surfaces with this concoction and return to the oven for another 15-20 minutes or until the loaf is golden and sounds hollow.

You can also make this recipe up to step 7 and freeze them for later baking. to freeze them its best to wrap them in saran wrap first then put into a freezer bag. When your ready to bake them, remove from freezer take out of the freezer bag and leave it on the counter for approximately 1 hour to thaw, then gently remove the plastic wrap and go to step 7.