1 packet yeast
1 teaspoon sugar
2-1/2 cups warm water
(105 to 110 degrees)
1 tablespoon plain salt
1 tablespoon plus 2 teaspoons sugar
6-7 cups all-purpose flour
1 egg white
|Heirloom Pottery Bowl|
|I love the swirl in the bottom of the old bowl.|
|Just like me it has flaws.|
It's been chipped for as long as I can remember.
This bowl belonged to my Mammy Lott, my paternal grandmother. Mama acquired it as a Lott family kitchen heirloom, used it for biscuit/cornbread/dumpling making and then several years ago gave it to me. I absolutely love it but I don't use it often for fear of breaking it. But today I carefully removed it from its place, washed it in warm soapy water and set to my soul satisfying task. No electric bread maker for me; in fact I didn't even use my stand mixer to mix and knead the dough. I wanted just me, my old bowl, a little yeast, a bunch of flour and some old fashioned hand kneading.
|A slurry of 1 package of yeast, 1 teaspoon of sugar and 2-1/2 cups warm water.|
And I used Mammy Lott's old wooden jelly making spoon.
|Salt drifting in the bowl.|
|All-purpose flour 6 - 7 cups in all.|
|Not looking like much here, but just wait.|
I sift my flour into the bowl one cup at a time and stir a bit before the next addition. Begin by adding 6 cups to make a rather raggy dough that holds together somewhat.
|Time to knead.|
|The flour on the pastry cloth will be incorporated into the dough during the kneading process.|
|Knead for 7 or 8 minutes.|
The dough will be elastic and very easy to handle.
|Extra Virgin Olive Oil in my old bowl.|
With clean fingers, coat the bowl with the oil.
|Place the dough into the bowl and turn once to coat the entire ball of dough.|
|Cover with a damp cloth, put in a warm place free from drafts.|
Tick-tock, now the waiting begins.
Give the dough a good 1-1/2 hours to rise.
|Big old bowl of risen dough.|
|Carefully remove the dough to a floured pastry cloth and knead 5 or 6 times. Let the dough take a 10 minute rest, then cut into 4 pieces.|
|Roll out the dough into a somewhat rectangular shape.|
|Roll up in a cigar fashion and pinch the ends to seal.|
|Place on an oiled sheet of parchment paper on 2 sheet pans with 2 loaves per sheet.|
Make 4 slits in each loaf.
|Ready to go under the damp kitchen cloth for another rise.|
About another 1 to 1-1/2 hours.
|After the rise and looking great.|
|Beat 1 egg white with a splash of water and brush liberally over each loaf before placing in a very hot oven, 400 degrees for 15 minutes, then reduce heat to 350 for another 30 to 35 minutes. The loaves will sound hollow when tapped on the bottom.|
|Golden brown and delicious.|
|Enough to share.|
|A pinched end with a dribble of butter.|