So I finally got my new mixer, this one has dough hooks, a standing holder, and a silver bowl that spins in the holder. It’s the cheap version of an actual standing mixer. An average standing mixer costs anywhere from 200-400$. Which is way too much for me to spend on a mixer. This one was about 75 (with shipping) and I can detach it to use it as a regular old hand mixer.
So I’m using this recipe from Jezebel.com. It’s supposedly somewhat easy for me to do. It can sit for 3 weeks in the fridge and use it at my leisure. So I don’t know if I was supposed to but I divided the dough in half. I wish that I had a bread pan, it would probably make this whole, baking bread thing easier. I just laid it on a cookie sheet like you probably would artisan bread.
- 6.5 c. unbleached flour
- 3 c. warm water
- 1.5 tsp Active Dry Yeast
- 1.5 tsp Salt.
- Measure out 3 c of warm water into bowl (or a resealable container). Mix with 1.5 tsp salt.
- Then combine 1.5 tsp yeast, until it bubbles. Let sit for a bit.
- Add in the 6.5 c. of flour (they said you can do it all at once), I did it cup by cup while the mixer was going.
- Mix until it’s thoroughly mixed and doughy looking.
- If you used a resealable container, put the top on lightly, not completely closed and let it sit for an hour or 2. I put a towel across the top of the bowl I’m using and will let it sit for a bit.
- At this point you can either put it in the fridge until you decide you’d like to use it. OR you can put it in a greased bread loaf pan or cookie sheet.
- Slash a line across the top, this apparently prevents the bread from breaking.
- Bake at 450° for 30-35 minutes.