My daughter asked me the other day for my bread recipe. She knows I do not use a recipe and have simply made my bread according to how many loaves I need. Do I need enough bread to make a ham- roll with onions and cream cheese and another couple of loaves, or am I wanting to make home-made hamburger buns, or just enough loaves for a couple of weeks? Depending on the amount of bread needed, I use a large sauce pan full of water for several loaves, or a smaller sauce pan of water for just a couple of loaves. Anyway here I will try to narrow down my process.
Generally I begin by making a sponge:
In a large sauce pan gently heat cold tap water to around 110 degrees.
For a large batch of bread use 6 cups of water, I estimate using 1-2 cups of water per loaf of bread wanted: 2 loaves 3-4 cups water etc. (Scalded milk can also be used instead of the water).
Add yeast to warmed water, I use the ratio of 1 tbs. of yeast per 1-2 cups of water. Sprinkle just a little sugar into the yeast to feed it.
In a large bowl, place 2-3 cups of flour,(I use half wheat and half un-bleached flour), 1/4 cup honey and 1/2 cup melted butter or 1/4 cup olive oil.
The olive oil is added to bread I will be using for a more savory bread: toasted sandwiches, grilled cheese or croutons. Butter is used for bread that will be used for making toast with jam or honey.
Usually when I use water I use olive oil. When I use scalded milk, I use butter.
When the yeast is bubbly pour into the flour mixture and stir well with a wire whisk.
Cover and let sit for an hour.
Now stir down the sponge and begin to add your flour. If you desire a denser bread add an egg, add a couple for a large batch.
When the dough is still sticky but holding together, take out of the bowl and put it on a floured counter. Knead the dough adding in enough flour (again I use a half wheat mix) to make a firm, slightly sticky, dough. Do not add too much flour or your loaves will be dry!
Knead for 10 minutes or more.
Bubbly Sponge
OLIVE OIL/ WATER BREAD is baked on a flat baking sheet covered with oil and corn meal. I also put oil on the top of the bread along with seasonings of choice. When I am adding fresh herbs, vegetables, or cheeses to a bread I always use the olive oil bread. Omit the honey for a savory bread.
BUTTER, SCALDED MILK AND EGG BREAD is also good to use for cinnamon rolls, dinner rolls, or other sweet breads.
Hopefully this has given you some useful information. I will give you the best tip I have come across in my years of making bread. The best method I have discovered for kneading bread is to use an extra large (dish or metal) pan to make the bread in. When you are ready to begin kneading your bread dough, leave it in the large bowl and place a towel on the kitchen floor. Place the bowl on the towel. Kneel down by the bowl. The kitchen counter is a little high for me and I discovered that by lowering the bowl to the floor, it was so much easier to knead.
