Warm Bread

T passed his national and Oregon boards today! Which means, of course, that he's out celebrating with the other soon-to-be doctors, and the wives are at home doing...whatever it is we all do when left to our own devices. Or at least I'm at home. Drinking rum. Watching romantic independent films. Baking bread.

Now that the CSA box is coming to an end, and with it the weekly free loaf of Grand Central bread, there's flour in the kitchen crevices again, and the sleeve ends of my house sweaters are caked in dough. (Oh, don't grimace. I do launder them. Occasionally.) This is homely bread--you can see the giant crack in the loaf above--but it's soft and tender, and very convenient. I mix a big batch, store it in the fridge for days, tear off a piece and let a loaf rise in the evening for a late baking. It's not as precise or professional as the breads I make with the Merry Bakers, but it's good and the house smells divine. Plus, a warm slice of bread is perfect for sopping up the rum before bedtime. And the tears, if that movie's kind of sad.

The Humble Loaf
adapted from Artisan Bread in 5 Minutes a Day

6 1/2 C flour: 3 1/2 C white and 3 C white whole wheat
2 C warm water
1 C warm milk
1 1/2 packets of yeast
1 1/2 T coarse salt
a handful of sesame seeds (optional)

1. In the bowl of your standing mixer, combine the yeast and warm liquids. You can let sit until frothy, or proceed--as I do--with no regard for that chemical process.
2. Add the 6 1/2 C flour, the 1 1/2 T salt, and the sesame seeds, if using. Stir with the paddle attachment (or by hand) until integrated.
3. Do not knead! Once the flour and liquids are well-mixed, top the bowl with some plastic wrap and set aside to rise for a few hours. You'll know it's done when the the dough has risen and fallen into a large, flat-topped mound.
4. At this point, stick your dough in the fridge for up to 2 weeks, or bake a loaf immediately. The chilled dough is easier to work with, and gains more flavor the longer it ferments in the fridge.
5. Preheat the oven to 350 degrees at least 20 minutes before baking. (If the dough is cold, pull off a loaf-sized chunk--1-2 lbs--and shape it and put it into a greased loaf pan to come to room temperature...around 1 hr and 40 minutes.)
6. Place the loaf pan in the hot oven and bake for 35-45 minutes, The loaf should be risen and golden, with a firm crust and corners. When tapped, the bottom should feel hollow. If it doesn't, or the corners seem soft, remove the loaf from the pan and stick back into the oven for 5-10 minutes.
7. Let cool completely before slicing for optimal crumb.