Brother's Bread

I'm feeling pretty poopy about food these days. I mentioned in my last post that I've had to avoid certain foods because of interstitial cystitis, and yesterday, my doctor called me with more good news -- my cholesterol is too high. Whoopee! More diet modifications!

I'm going to try to embrace the foods I can have instead of moping about those I can't have, and hopefully I'll still be able to share with you many yummy recipes (after all, my family still has to eat)! This bread recipe is one I will still be able to enjoy. In fact -- we're having it for dinner tonight. It's a basic dinner white bread, but the extra long bake time, coupled with the vinegar (I think!) gives it a really yummy crust. You don't taste the vinegar, however, it's just a really tasty, dense, white bread.

The recipe comes from Jesuit Brother Rick Curry by way of the Food Network. It was published in The Secrets of Jesuit Breadmaking -- an awesome bread cookbook. I halve the recipe to make one loaf, and my remarks are, as usual, in italics.

Brother's Bread

1 T. active dry yeast
2 1/4 c. warm water
1 1/2 T. salt
1 T. sugar
6 to 7 c. unbleached all-purpose flour
Cornmeal
White distilled vinegar

In a standing mixer fitted with a dough hook combine the yeast and water, mixing slowly until yeast is dissolved. Stir in salt and sugar. Mix well. Set aside for 5 minutes.

Beat for 5 minutes, gradually adding flour until the dough begins to pull away from the sides of the bowl.

Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness (or use dough hook in mixer for about 5 minutes).

Lightly oil a large bowl. Place dough in bowl and turn to coat on all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Alternatively, cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hours or overnight. (Both times I've made this the first rise was kind of slow -- give it time.)

Line a baking sheet with kitchen parchment or sprinkle with cornmeal.

Punch down the dough. Divide in half, shape into 2 round loaves, and place on the baking sheet. Carve an X in the top of the loaf and spray with vinegar (I brushed it on with a pastry brush). Place in a cold oven and turn the oven on to 400 degrees F for 45 minutes. Transfer to wire rack to cool.

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