#make dough

[realpizzatherapy]

Lee Hunzinger on Dough Therapy while making pizza

[sweetlysavory]

Raise your hand if you love homemade bread!

You can't deny, there's something about homemade bread. Our go-to is honey oat, perfect for avocado toast (like in the video "Millennial's Dream") or grilled cheese! With just a couple important steps, and a wee bit of patience, you're on your own way to bready heaven.

The ingredients speak for themselves, but it's imperative when putting in the yeast and salt to *put them on opposite sides of the bowl*. Salt kills yeast, and your bread won't have the lovely rise it's expected to during proving.

Now you're probably like me, watch 1,000 hours of Great British Bake Off and say - it's called "proofing", not "proving". However, I take a page from Julia Child's video series from 1995 "The Way to Cook: Soups, Salads & Breads" (linked below). When you let the yeast sit with a little bit of sugar, or in our case honey, the yeast will prove to (you) that it's alive and well, and ready to go to work".

The second most important step will be the order of which honey and vegetable oil are added. Perhaps it's preference, but you'll have an easier time getting the honey out of your measuring cup after first measuring out the oil, since it coats the surface. If you enjoy a sticky mess, by all means - lick the measuring cup!

With a dough hook, incorporate all of the ingredients and mix for about 7-10 minutes. When adding wheat flour, only mix for 7 minutes because the gluten in wheat flour is weaker than by just baking with plain white flour. Any longer than 7 minutes, and the gluten strands will break.

After the dough has formed into a ball, let it rest in a greased bowl for 2-3 hours, or until it has doubled in size.

Press into a loaf pan and shape, or use a baking stone for a free-form loaf. With either option, you will use your oven as a "proof box". Another term I picked up from GBBO, and this is where the bread will get a second chance to "prove itself". Fill a stainless steal, or cast iron, pan about half way with water and put in the oven below the loaf pan of bread.

The moisture will aid in the second prove, but also create a lovely crust. (Just remember to use potholders to remove the pan when you're done!)

Bake at 280 degrees Fahrenheit (137 degrees Celsius) for about 1 hour, then crank up the heat to 375 degrees Fahrenheit (190 degrees Celsius) for the final hour of baking.

The test to knowing if bread is done - taping on the crust once it's been taken out. Hollow sounding bread will ensure it is fully baked. Of course, this skill comes with time and practice - like most baking.

Slice open for pockety, fluffy, and flavorful goodness!

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Sweetly Savory

Most meals in our home are practical and full of flavor. I developed Sweetly Savory's YT channel to show you how I make mine! Calling myself

[daisy-chainedhearts]

[siriuswit-blog]

Movez - WV Make Dough (I don't really listen to Grime as much any more, but this has got me flippin out!!!. wv make dough w w v make dough!!!!)