Beth Molaro Bread
- 2 cups hot water
- 2 tablespoons olive oil
- 2 tablespoons sugar
- 1 1/2 teaspoon salt
- 1 package of yeast
- 4 cups of flour (mix of wheat, white, and others- your preferences)
- 1/2-2/3 cup of nuts (walnuts or pecans)
- handful of other grains (oats, flaxseed..etc) if you want
- mix the water, oil, sugar, and salt in a bowl.
- sprinkle the yeast on top
- let it sit for 5-10 min (allow the yeast to proof)
- 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
- Mix slowly (as you are adding) with a spoon
- Eventually it will be time to knead in the last of the flour
- 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.
- Work the dough into a ball, and put it back in the bowl – add oil to cover the ball.
- Cover with plastic and allow the dough to rise until double (about 30-40 min)
- Put your feet up & relax
- Punch the dough & knead again, ading as little flour as possible (I do this in the bowl)
- Place the dough in a grased loaf pan
- cover with the plastic wrap and allow it to rise for 15 min – whild you preheat the oven to 375
- Once the oven is hot enough, the dough is ready to go in it (funny how that works)
- remove the plastic wrap & put the bread into the oven
- bake for 40-45 min (enjoy how your house smells)
- 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
- now go write down the combination of flour/nuts/grains that you used and decide how you would change it for next go around
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.