Here’s how I re-started making bread, maybe around 2005-6. Yes, it’s a bread machine recipe; but for me at that time, the machine made the difference between baking and not. As of the beginning of the year, I’ve converted to pretty much all oven-baked, “Kneadless Artisan” bread. Mmmm… (But people still remember and request this Bredan; so here’s how to make your own with a cheapo thrift-store bread machine.)
- Active dry yeast: 1.5 Tbs + a little
- Bread flour: 3 c
- Granulated sugar: 2 Tbs
- Salt: 1.25 tsp + a little
- Non-fat dry milk (optional): 2 Tbs
- Butter (I use canola oil): 1 Tb + a little
- Water: 1 c plus 2 Tbs
Add dry ingredients to a mixing bowl, and the oil and water to the machine’s baking pan. Note: If you’re going to set the timer so your bread will be ready later, make sure the yeast sits atop the dry ingredients so that it doesn’t suffer premature activation by getting wet and mixing with sugar.
Building on the base
I standardly add tumeric, seeds (cumin or mustard), corriander, and cayenne pepper (7 shakes!) to the dry ingredients. I’m not sure how much I add; I just feel it. Alternatively, I like adding oregano, basil, thyme for an Italian-style loaf. Other times, I like dill and paprika for a Hungarian flavor. I’ve also tried nuts, fake bacon bits, and … well, you get the picture.