Showing posts with label James Beard. Show all posts
Showing posts with label James Beard. Show all posts

Tuesday, February 7, 2012

Rye Bread...and Awards

If you can believe it, this is my first rye bread that I have ever made...(I have made white, and whole wheat in a simple loaf pan, but not rye...and not free-form.)...thanks to finding rye flour at Whole Foods Market. They have everything there, that are healthy, organic, and totally good for you. I can spend hours there, when I shop, going down on each and every isle, and have a nice and healthy self-serve lunch there, as well.
The crust of this Rustic Rye Bread is so incredibly crunchy, and the flavor just blows you away! I made a long loaf and a round loaf with the recipe, it was really such a pleasure to get your hands on these loaves, and let the bread machine do the heavy kneading, but I did get help from my little grandson Luca. He volunteered to help, and both of us loved every minute of this fabulous bread making.

The recipe comes from a 1987 Fanny Farmer Cookbook, nothing fancy, no photos, just drawing illustrations.The ever famous James Beard has a great introduction about the book. Fanny Farmer...actually, that was her real name, had a cooking school in Boston, in the early 1900, and her first cookbook was published in 1896, the Boston Cooking-School Cookbook. She died in 1915, but her legacy has been carried on for over a century, and copies have been coming out, each time with new revised editions. This edition is also a revised edition, and the latest edition is a 2010 edition. Every cook in America should know about Fanny Farmer, and her contribution to the American Cuisine! Just a little history, to get you acquainted with!...Now, let's get on to the recipe!

Rye Bread
from the Fannie Farmer Cookbook

1 cup (1/4 L) milk
2 Tablespoon shortening
2 Tablespoon dark-brown sugar
1 Tablespoon salt
2 packages dry yeast
3 cups (420 g.) rye flour
3 cups (420 g.) white flour

Bring 1 cup water to a boil, mix it with the milk, shortening, sugar and salt in a large bowl, and let cool to lukewarm. Measure 1/2 cup warm water in a separate container, stir in yeast, and let it stand for 5 minutes to dissolve. Add the dissolved yeast to the rye flour to the first mixture, and combine thoroughly. . Add enough of the white flour, so that you can handle the dough. Turn out onto a lightly floured board, knead for a minute or two, then let rest, for 10 minutes. Resume kneading for about 10 minutes, adding the remaining flour as necessary.

(I did all the previous steps, by adding everything into the bread machine container, and set the dial on to the "dough setting" to do the kneading.)

Put the dough in a greased bowl, cover, and let rise in a warm place, until almost double in bulk.

(Now here's the fun part, my little helper waiting, in the sidelines on his favorite stool... and ready to punch down the dough)

Punch down and shape into two loaves. Place in greased loaf pans, ( I made two free-form loaves) and let rise until double in bulk. Preheat oven to 375 F. degrees
(190 C.)

Bake bread for 45-50 minutes. Remove from pans and cool on rack.

For a free-form shaped bread, fold over each side, as in making the dough for flaky biscuits.

Priceless little "angelic" helping hands folding over both sides of the dough!

Shaping the dough into a round loaf...making sure the ends are tucked in and sealed, so bread will not open up and fall apart when baking.

Such happy memories will result from bread making with little ones. (both of us shaping, and sealing the bottom of the dough)

One rectangle, and one round loaf. Place on parchment lined baking sheet, and let it rise again, until larger (not necessarily doubled)

Now, you can rub a little more flour on top, and slash the tops lightly with a sharp knife, to give it a rustic design, and follow the direction for baking.

...and the finished result! My grandchildren ate at least 2 slices of this amazing bread, while it was still warm. My grandson was so proud of himself for helping, he even had another slice for breakfast, the following morning!

Get your kids help you in the kitchen with baking, whenever they get interested...which might be more often than you think. So much fun, so many fond memories:DDD

For points value, I did the math on my little handy WW points tracker. 3 points for 1 slice of bread.
(I ate 2 slices)

Linking to: Full Plate Thursday, @ Miz Helen's Country Cottage
                Thursday Favorite Things Blog Hop, @ Katherines Corner