Online Bread Workshop

Online Bread Workshop 

Also, we are very excited to be hosting our first bread making workshop via Zoom on Saturday, October 24th at 10:00 am! Learn the art of hand making your own delicious bread in the comfort of your own kitchen. You’ll have the opportunity to bake along with Louise May and ask her questions. Register here: Zoom Bread Workshop (Psst – it’s free! 😉)

Need any baking supplies? We have a couple for sale in our online store:

Traditional Yeast: https://aurorafarm.ca/product/fleischmanns-traditional-yeast/

Organic Flours: https://aurorafarm.ca/product/flours/

Take a sneak peek at Louise’s recipe here: Louise’s Basic Bread

First Step:   You need a total of 2 cups of a quite warm liquid:

1 cup milk + 1 cup water or

1 cup of beer and 1 cup water, or

2 cups of water

Second Step:  You need to add to your warm liquid:

2 tablespoons vegetable oil or butter or margarine

2 tablespoons sugar (brown or white) or molasses or honey

1 tablespoon salt (minimum of 1 tsp salt if you are reducing your salt intake)

Third Step:  You need to choose a yeast, either Traditional  or Fast-Rising Yeast.

For Traditional Yeast:  ¼ cup slightly warmer than lukewarm water

Add 1 tablespoon yeast.

Let sit for 5 minutes.  Then stir the yeast into the milk mixture.

or

For Fast-Rising Yeast:  1 tablespoon into flour mixture but only after you have mixed in one cup of the flour mixture below.

 

Fourth Series of Steps:  You need to make, in a separate bowl, your favorite combination of flour:  6  cups total.  You can use any grains, rice, quinoa, oatmeal, cornmeal, flaxmeal, wheat bran, brewers yeast or any seeds, raisins or nuts.

  • Mix together 2 cups of the total flour mixture and milk, stir vigorously for 5 minutes.  Let stand for 5-10 minutes.
  • Knead in remaining 4 cups of flour by turning out onto a counter slowly adding the flour.  Might not need all the flour so knead it slowly until you feel that the dough isn’t sticky anymore.  Let rise for at least 1 hour if using Traditional Yeast or 15-20 minutes if using Fast-Rising Yeast.
  • Punch down the risen bread and shape into whatever form desired and let rise again.
  • Paint with pastry brush loaves with either egg white mixed with ¼ cup water or milk or melted butter.  Sprinkle on seeds as desired at this point.
  • Preheat oven to 450 F.  Bake bread for 5 minutes and then reduce the heat to 350 F and continue to bake about 30 minutes longer.  Remove bread from pan and cool on racks.

For Bagels:  Shape bagel let rise.  Boil water and immerse risen bagels in boiling water for 5 minutes or until floating.  Make sure to turn once.  Place on greased baking sheet, coat with egg white/water mixture and bake for 20 – 25 minutes in a 400 F oven.   Cover with large grain salt before cooking if desired.