Beth Molaro Bread

Beth Molaro Bread

Ingredients

  1. 2 cups hot water
  2. 2 tablespoons olive oil
  3. 2 tablespoons sugar
  4. 1 1/2 teaspoon salt
  5. 1 package of yeast
  6. 4 cups of flour (mix of wheat, white, and others- your preferences)
  7. 1/2-2/3 cup of nuts (walnuts or pecans)
  8. handful of other grains (oats, flaxseed..etc) if you want

Directions

  1. mix the water, oil, sugar, and salt in a bowl.
  2. sprinkle the yeast on top
  3. let it sit for 5-10 min (allow the yeast to proof)
  4. when the yeast is bubbly, add the rest of the stuff (flour, nuts, other grains- design your own combination – up to 5 cups of total material) 1/2 cup at a time
  5. Mix slowly (as you are adding) with a spoon
  6. Eventually it will be time to knead in the last of the flour
  7. Turn the moxture out onto a lightly floured board, or knead it in the bowl until the dough is smooth and elastic and even a bit sticky. Do not over work it – if it is dry, you will have a very dense and crumbly loaf.
  8. Work the dough into a ball, and put it back in the bowl – add oil to cover the ball.
  9. Cover with plastic and allow the dough to rise until double (about 30-40 min)
  10. Put your feet up & relax
  11. Punch the dough & knead again, ading as little flour as possible (I do this in the bowl)
  12. Place the dough in a grased loaf pan
  13. cover with the plastic wrap and allow it to rise for 15 min – whild you preheat the oven to 375
  14. Once the oven is hot enough, the dough is ready to go in it (funny how that works)
  15. remove the plastic wrap & put the bread into the oven
  16. bake for 40-45 min (enjoy how your house smells)
  17. remove from the oven & remove from the pan and allow it to cool on a cooling rack – try to wait till it is cooled before you eat it all
  18. now go write down the combination of flour/nuts/grains that you used and decide how you would change it for next go around

Notes:

I learned of this bread from the contra caller Beth Molaro.  She posted a picture of the bread on FB one night & I asked her for the recipe.  What I love about this bread is how easy it is — then how fantastic it tastes.  I strongly recommend using a bread loaf pan for this bread & eating it right after it cools just slightly.

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