My friend Kelly told me about The All New Purity Cook Book which is a Canadian classic and apparently it has been re-printed and I got it for Christmas from my sister Jamie and my Dad, LOL. Nice choice! I totally love it, especially since they use all their old photographs to demonstrate how to make their recipes, that is right up my alley. I started with recipe #1: White Bread. Now I did not want to make four loaves so I cut the recipe in half and on a good day that would be no big deal but, well, I kind of screwed up. I am getting ahead of myself though!
In a small cup dissolve 1 tsp of sugar in 1/2 cup of lukewarm water, which means it is just a little warmer than body temperature. Then add 1 package of yeast which is about 2 tsp. Let stand for 10 minutes.
You want your yeast to be bubbly and frothy after it sits. If it is not like that, then do the yeast procedure all over again! If you do not you are going to waste lots of time and ingredients for nothing. The yeast must be active at this point. Stir it in to the other wet ingredients.
This is where I was supposed to add 2 1/2 cups of flour and stir it into the wet ingredients. Then add 2 1/2 more cups of flour.
Ummm…yeah, this is where I screwed up. I misread the directions and dumped in the entire five cups at once instead of adding the rest of the flour gradually! OK, I thought it was over at this point but I did not give up. I managed to stir and bring the dough together, albeit a rough, dry and tough.
I decided to take a nap. I was exhausted and hurting. Next thing I knew it was close to dinner time and my hands were throbbing! I got back in the kitchen, cut the dough in half and let it rise for 15 minutes. No problem. Then I saw that you were supposed to put the dough in greased pans, grease the tops and let rise for 1 1/4 hours! OK, I think to myself. I can not do that and have time to bake these to go with dinner. Instead I followed a suggestion my dear online friend Tori recommended to me: nuke the dough for six seconds to cut the rising time in half. It seemed to help because they did rise a little after I nuked the dough and put it in bread tins and left them alone for half an hour:
OK, not super risen, I realized at this point, but better than before. Time was running out, it was getting late and we were starving. I put them in the preheated 425F oven and baked for 30 minutes:
Way to go Suzie, nothing like fresh baked bread (with butter?) YUM. I tried making my own pizza dough one time, what a disaster. It ended up out the back door in the yard. I had to go out and scoop it up after, I didn’t want to be responsible for killing the neighbourhood raccoons! LOL.
Suzie Ridler says
Ava, oh that is so frustrating! I have dumped many a recipe in the garbage too. It can be so frustrating. Oh no! Yes, I agree, killing raccoons with bloated pizza dough bellies would not be good but I can commiserate with your frustration.
Debra She Who Seeks says
A great story of triumph over adversity!
It’s good to see Suzie’s kitchen is up and running again. There’s alot of us who missed you! Feel better soon.
Loved this post! You are one tenacious baker Suzie!
Simply Yummy Goodness says
Congrats on the top 9. I was so thrilled to see that you made this bread by hand and had success. I made a loaf of bread this weekend as well, except for my loaf could break windows. Good work!
Chow Down Seattle says
Great post! I love homemade bread. I’m going to try out this recipe, thanks!
Congrats on your wonderful bread and Top 9 honors! Sounds like your husband knew it was a winner immediately. Thanks for your encouragement to the bread-maker in all of us.
nothing beats homemade bread….and yours looks wonderful! Have you ever tried any of the no-knead bread? Its a bit more rustic and soooo easy
Hi, you have a lovely blog. And that loaf of bread looks delicious. I really salute you for making it by hand. Congrats!