Have you always wanted to make bread from scratch but didn’t know where to start? Well, the Wellness360 team tried baking bread, and here are our results! Also, we have the recipe for you to try at home, too!
AMANDA
Baking is something that I find very therapeutic, and I loved the bread- making process! I used instant dry yeast with the recipe instead of dry active yeast, and I think it made my bread a little flat. However, it was delicious, and I have been eating it with dinner all week!
GRACE
I went into this baking experiment hearing baking bread is difficult. However, I found it’s not that difficult if you follow the recipe closely! I did go rogue at one point when I did not use the corn meal or the semolina. Even without those, I think the bread turned out delicious.
MEGAN
At first this looked easy, and about ten minutes in I quickly realized I had no idea what I was doing. After the two hours of bread rising, it was super sticky and I was sure I did it all wrong. I managed to make three solid shapes and baked it. Didn’t turn out very pretty, but tasted decent!
NICOLE
When we came up with this “we tried it”, I was all in to see if I could master it! Surprisingly, I found that as long as you follow the directions and give yourself ample time, it was super easy! I recommend reading the FULL directions first and to not start the process at 8:30pm!
In a nutshell:
We think baking bread a great way to relax, unwind and could even become your new favorite hobby. Plus, you will save a lot of money by making your own bread rather than buying it. If you want even more, just double the recipe.
TRY IT YOURSELF
Adapted from the Big Family Homestead Artisan Bread Recipe; makes 4 loaves
INGREDIENTS
- 4 cups bread flour
- 1 tablespoon salt
- 1 tablespoon dry active yeast
- 1/2 teaspoon sugar
- 2 cups warm water (110-115°) Plastic wrap
- Parchment paper
- Pinch of corn meal or semolina Pizza peel and pizza stone
- Butter and sesame seeds to baste (optional)
DIRECTIONS
Add flour and salt together and whisk until combined. Add yeast and sugar
to warm water and let sit until proofed. Pour proofed yeast mixture into large bowl and then add flour mixture. Mix with wooden spoon handle, or hands, until combined. Cover bowl with plastic wrap and let rise for 2 hours.
Dump dough onto floured work surface and divide into roughly four 1 pound loaves. Sprinkle a few pinches of corn meal or semolina onto a pizza peel. Place loaves onto parchment paper. Cover loaves with clean kitchen towel and let rise for 40 minutes. After 20 minutes pre-heat pizza stone in lower part of oven to 450°. Place empty sheet pan below, on another shelf, to also preheat.
After 40 minutes, baste with butter and sesame seeds, if desired. Make sure oven has come up to temperature. Score top of loaves and slide parchment with loves onto pizza stone in oven. Add 1 cup of water to empty sheet on and close the door.
Bake for 30 minutes or more, until top is brown and crispy, and bottom sounds hollow when you tap on it. Let cool for a few minutes and serve.
Bake it, snap a pic and use #EAT360WELL on Facebook or Instagram for a chance to be featured in our next magazine!
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