Loaves #9 - 12: Goldmyer Sandwich Slicers

While up at Goldmyer visiting Jeff, I made some sandwich bread to make grilled cheese. The first loaf didn't last long, so I made a second. When Dave and I got home, I made two more loaves. This recipe is from The Vegetarian Epicure, a great veggie cookbook that lives up there.



1T each: olive oil, salt, sugar, yeast
2c hot water
2/3c lukewarm water
6c or more flour

Mix yeast into lukewarm water and set aside. Mix the oil, salt, and sugar into the hot water. Add the yeast, then the flour. Knead well. First rise, double in size in 1.5 hours. Punch down and rise again, 1 hour. Shape into loaf and rise 1/2 hour more before putting into a 450 degree oven for the first ten minutes. Reduce heat to 350, bake for 45 minutes.

Observations: I made this with white and wheat flours, and at home added 3T of ground flax seed, which was really nice. This bread has a great chewy texture, but gets stale pretty fast- it needs to be eaten within a few days. Good slicer. It actually works well with all whole wheat flour (ran out of white at the cabin).

Consumed with: everything!