Bread making is where art and science meet to create something wonderful. Something nourishing for your body, mind and spirit. It helps to know how things work, but is not essential to success. Every ingredient serves a specific purpose and all work together toward the outcome.
Success may take practice. There are days it will not turn out well for no apparent good reason. Please do not give up. The more you do it the better you will get. You will learn to look at your dough, feel it, smell it and know if it needs more flour or to be kneaded a little longer.
Besides, it’s homemade bread. Even when it’s bad it’s good.
1 cup Red River Cereal (or Sunny Boy) (1/4 c. cereal cooked in 1 c. water)
1 tablespoons butter
1 tsp. salt
2 tablespoons honey or molasses
3 cups unbleached flour (or all-purpose, or whole wheat)
1 package instant yeast
1 c. buttermilk (when milk goes south in my fridge I throw it in a container and put it in the freezer to use for a recipe that calls for buttermilk like this one. You could use regular milk with some acid like vinegar or lemon juice or yogurt or even water)
While the cereal is cooling add the butter, salt and honey.
Mix together the flour and the yeast.
Once the cereal mixture is room temperature, add it to the flour along with the buttermilk and mix. Add flour slowly until you have a soft, sticky dough. I do all of this in my stand up mixer. You could take it out and knead it on the counter if you like. This is not only therapeutic, but improves the texture of the bread.
Place the dough in an oil bowl, put oil on top of the dough, cover with a dry towel and put in a warm place.
The dough will double in about 45 minutes or an hour.
Punch it down (just deflate it, kneading is not necessary). Cut it in two and form two loaves. Place them in greased loaf pans, cover with a dry cloth and rise again until doubled. About 30-45 minutes.
Bake at 350F for about 30-45 minutes. Until they look done.