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7th Annual World Bread Day: Primitive Painted Farmhouse Boule

Posted Oct 16 2012 11:15am

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8005854922_b0db76ec7c Welcome to the 7th Annual World Bread Day, sponsored by Zorra Kochtopf.   I love the thought of breaking bread together, and if not all together, then at least baking bread together globally.

For my selection, I chose my favorite every day bread, Farmhouse bread, the recipe given to us and taught by Faith Brockoff during a class Auntie Miranda, Ann, and I took at War Eagle Mill for Auntie's birthday a few years ago.  It's a wonderfully crusty, eggy, bread that's easily adaptable by using all-purpose white flour, white whole wheat flour, or a 50/50 mix of white and whole wheat.

To decorate it, I simply took cake decorating colors and paint brushes from my cake decoating supplies and primitively painted on a deep red sunflower encircled by vines and leaves. I used the paste food coloring straight out of jars, occaisionally tipping my brush lightly into a small cup of water to thin it.

 I love the way the browning crust turned the colors from  bright and shiny to a deeper, more antiqued look on the bread.  And best of all, we have fresh warm bread to eat, slathered in real butter and sweet fall pumpkin butter, to devour with dinner.

After October 17th, click here to see all the breads baked around the world for this event:  7th Annual Wrold Bread Day

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Faith Brockoff's Farmhouse Bread

Recipe from War Eagle Mill's head baker Faith Brockoff

Ingredients:

  • 2 cups milk, scalded and lukewarm
  • 1/3 cup granulated sugar
  • 1/2 cup butter, melted
  • 1 Tbsp yeast
  • 2 eggs, beaten lightly
  • 4-6 cups War Eagle Mill all-purpose flour  (white whole wheat or 50/50 white/wheat works well too)
  • 1 tsp salt

Directions:

1.  In a medium bowl, mix:  milk, sugar, and butter. Add yeast to mixture and
let stand for appox. 5 minutes. Once bloom is complete, mix in eggs.

2.  In a large bowl, whisk together 4 cups of flour and 1 tsp salt.  Make a
small well in the middle and pour in the liquid mixture.  Mix until well
incorporated and sticky.

3.  Lightly flour a work surface.  Remove dough from bowl and knead for about
10 to 15 minutes until dough is firm and slightly sticky.  If dough is too wet,
add 1/4 cup of flour and knead. Continue to add flour, if needed, not to exceed
6 cups.  Place dough in a lightly greased bowl, cover the bowl, and allow to
rise until doubled, about 1 1/2 hours.

4.  Once doubled, shape dough into loves, boules, or rolls.  For loaf, place
dough in lightly greased loaf pan after shaping.

5.  Cover loaves or rolls loosely and allow dough to rise for second time,
about 30 to 40 minutes. Meanwhile, preheat oven to 350 degrees F.

6.  Bake large loaf or boule for 30-35 minutes (small loaves approx 25 minutes) or until a toothpick inserted in center comes out clean. When you tap the loaf, it will sound hollow.Rolls will bake for
approximately 12-15 minutes.

Makes 2 small loaves or 1 large loaf  or boule or 20 rolls.

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