Corona Virus Pandemic... and Bread Baking

I find it so interesting what people are purchasing in bulk during this Corona Virus/Covid19 worldwide pandemic.  Toilet paper and other paper goods are still in short supply, and we are already in week 6 of many of the "stay at home" orders  - although now I'm hearing rumors of people trying to return their hundreds of rolls of toilet paper....

Another group of items flying off the shelves are baking supplies - I guess if you are stuck at home, baking calms the nerves and fills the belly and the senses!  We managed to get the last two packages of flour a couple of weeks ago, and had to order a 1 pound package of yeast from Amazon (you wouldn't believe the price gouging going on:  a 2 count (3 pack) of fleischmans active dry yeast selling for $22 - which normally would sell for under $2)

So, apparently like many others, we decided to start baking more, and one of things we needed most was sandwich bread - after all, we needed something to accompany all that delicious duck egg salad we were making!  After a bit of searching, I found this recipe at www.GatherForBread.com, and we love it!


Ingredients:

6 2/3 cups all purpose flour, divided

1 tablespoon instant yeast

4 teaspoons granulated or brown sugar

4 teaspoons butter, melted, or mild oil

2 2/3 cup milk, warmed to about 85 degrees F

1 Tablespoon salt



We keep the house relatively cool (about 55 degrees F) thru the fall, winter and spring - so getting bread to rise is a bit of a challenge.  Fortunately, we have an oven with an incandescent bulb, so we utilize that heat source.  Before we start making the bread, I turn on the oven light, and make sure the door is shut tightly.

Next, grab a large bowl and add 2 2/3 cups all purpose flour.  Add the yeast and sugar, and whisk to combine.  Make a well in the center of the flour mixture:

Pour the melted butter and warmed milk into the well of the flour mixture, and begin stirring with a wooden  spoon.  Add additional flour, about 2 to 2 2/3 cups, adding 1/2 cup at a time until the dough is sticky, shaggy and mostly combined.

Cover with a damp towel, and let rest for 20 minutes.

After 20 minutes of rest time for both you and the dough, uncover the bread and add the salt.  Stir to combine.  Add up to 2/3 cup additional flour - enough for you to remove the bread from the bowl and knead for 8 to 10 minutes.  Be sure to flour the work surface occasionally with small amounts of additional flour.  You want the dough to be soft, slightly tacky, but not sticky.  You may not need all the flour - just use according to the feel and texture of the dough.  

Clean and dry the bowl you mixed the bread in, and sprinkle flour in the bottom, add the dough, and sprinkle the top with flour. 

Cover and let rise in a warm (about 70 degrees F) place until it has doubled. If the temperature is cooler, it will take longer to rise.

After the dough has doubled in size, remove from bowl and place onto a floured work surface.  

Gently flatten the dough to remove air bubbles.  Divide the dough into 2 equal pieces and shape into loaves.  Place seam side down in two greased loaf pans and dust loaves with flour.

Cover the loaves with a damp towel and let rise for about 40 to 60 minutes.  After the dough has risen, gently poke with a floured finger - the dough should spring back a little.

Preheat the oven to 375 degrees F. If you are using the oven to help the dough rise, be sure to remove the loaf pans at this point!

Bake for 35 to 40 minutes.  Loaves should be golden brown, but the best way to ensure they are done is to check with a thermometer:  the internal temperature should read about 200 degrees F. 

Let loaves cool completely before slicing with a bread knife and enjoying!