Adventures in Bread-making

Today Zeek asked me to make some bread. That’s a rather unusual request from him and something I really enjoy doing, so I decided to give it a go.

Step 1

I gathered everything I’d be needing and set to it. I started out with 3 cups of all-purpose flour, ¼ teaspoon of yeast, and a teaspoon of salt.

Step 2

After mixing all the dry ingredients I added some quite hot water and began to stir.

Step 3

This process makes a rather moist, shaggy dough. That’s as it should be, so if you’re cooking along with me don’t worry.

Step 4

After shaping the ball I covered the bowl with shrink film and left it to rise for three hours. It didn’t quite double, but it was close.

Step 6

Next, I turned it out onto a well-floured surface and shaped it again. This dough doesn’t require kneading! Look at the lovely holes created by the yeast!

Step 7

At this point I put the dough onto parchment paper and into a bowl and covered it with a tea towel.

Step 8

Now, I had to turn my attention to getting ready to cook! I took the Dutch oven and put it into the oven and set the gas to 450°F and waited for it to reach temperature.

When the stove was fully heated I lifted the dough ball, with the parchment paper, into the hot Dutch oven and shoved it inside to bake for half an hour.

Step 9

After thirty minutes I took it out, removed the lid and the parchment paper and put it back inside to bake for another fifteen minutes.

Just look at that loaf! Beautifully done, crisp crust, and a nice hollow sound when I thumped it.

Step 10

Oh, and yes, it’s just as tasty as can be! Go ahead, give this bread a try. It’s as easy as falling off a log. You’ll be glad you did!

Thanks for stopping by today! Since you’re surfing the ‘net anyway and you’re clearly a reader, why not pop over to Amazon and get a copy of New Yesterdays for your reading pleasure? Pick up extra copies for the young folk in your life. They’ll thank you for it and Ol’ Big Jim will too! Just click either of those highlighted links and, like magic, you’ll be off on a delightful adventure!

cropped-ny

About Ol' Big Jim

Ol' Big Jim, has been a storekeeper, an embalmer, a hospital orderly, a medical biller, and through it all, a teller of tall tales. Many of his stories, like his first book, New Yesterdays, are set in his hometown of Piedmont, Alabama. Since 2009 he has lived in the oldest continuously inhabited city in the world, Amman, Jordan where he spends his time trying to visit each one of the thousands of Ammani coffee shops and scribbling in his ever-present notebook.
This entry was posted in Random Musings. Bookmark the permalink.

7 Responses to Adventures in Bread-making

  1. That parchment paper is genius

    Liked by 1 person

  2. Caz Greenham says:

    That bread…looks simply delish, our Jimbo.

    Liked by 1 person

  3. jaysquires says:

    Dang, but that bread looks yummy. You gave all the ingredients their due except the amount of hot water.

    BTW, I bought your book and read the first chapter, but I have another ahead of it for my reading. Yours has some fascinating young characters. I like that.

    When you’re between slices of bread, why not give my new website a gander. http://septuagenarianjourney.com/ I think you’ll like what I’m doing with it. Check out the Start Here and About and a few of the categories. Let me know what you think. Oh, the name is in process of being changed to Bondingfyre.com.

    Jay

    Liked by 1 person

    • Ol' Big Jim says:

      The mind is slipping fast, Jay. I proofread that post four times. The water amount was 1 3/4 C. Thanks for buying the book! I look forward to your reaction.. Now, I’m off to septuagenarianjourney!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.