I honestly had not planned to have a breads section on this site since it mainly focuses on pastries. Then, I realized that there are plenty of pastries that start with bread-type doughs: cinnamon rolls, croissants, babas, etc. There are also some breads that are rich enough to almost be considered pastries: brioche comes to mind.
This page is dedicated to basic breads--to teaching the techniques using pretty standard ingredients before branching out into more challenging breakfast breads. I'll be adding to this section as we go along, but for now, here are my Bread Making Instructional Videos for your enjoyment and edification.
This first video series is by no means an advanced class in making artisan breads. Artisan baking is a very precise craft, and it takes years to become a great artisan baker. These videos are made specifically for home bakers who just want to make a loaf of bread for sandwiches or maybe some rolls to go with dinner. I play a little fast and loose with measurements to prove that you don't have to get uptight about bread baking.
This first video is an introduction and kind of a pep talk for folks who are intimidated by the idea of making bread. Consider it an appetizer.
Part Two takes you through the straight dough method, literally just tossing all the ingredients into the bowl and turning the mixer on. The camera is focused for quite awhile on the dough in the bowl. My intent is to show you how the dough evolves as all the ingredients mix together, as the flour hydrates and how the gluten is developed. I'm not sure where my opening music went, though. Oh, well.
The third video takes a look at the proper way to shape the dough into a loaf, the second rise, slashing and baking. You'll also be able to see a couple of deer through the kitchen window at one point, and while this has nothing to do with baking bread, it is kind of cool.
A Wonderful, Chewy Oatmeal Sandwich Loaf
I came up with this recipe after seeing Alton Brown turn leftover oatmeal into a loaf of bread. I've not tried his recipe, I just used his idea for inspiration. It turned out absolutely beautifully, and it was So Easy to make. Promise.
2 cups leftover oatmeal, cooked in water with a little salt and butter. If you're making your oatmeal especially for this bread, use 1/2 cup steel cut oats to 2 cups of water. Cook for about forty minutes and let cool until thick and Jello-y. You can also use regular oatmeal, but please don't use quick or instant oats.
1 teaspoon salt
2 1/4 teaspoons (1 packet) dried yeast
2 Tablespoons molasses (or honey)
1 egg yolk
2 oz. melted butter
about 3 cups bread flour, give or take
I didn't need to add any extra liquid, as I just added flour until I was pleased with the way the dough looked. If you get overly exuberant with the flour (and who could blame you), you might need to add a bit of water.
I have created a Helpful Slide Show to Illustrate the steps in making this bread. You're welcome! Enjoy!
