Yesterday everything cooled off significantly which got me all inspired to bake so I gave it a shot. Click here for the recipe.
This recipe is very simple, not a lot of ingredients and some of the the measurements are easy to remember. You need 1 tbsp of: yeast, sugar, oil, vinegar and salt. I love that!
You start adding the white flour (I used bread flour, I am almost out of all purpose) cup by cup and then the whole wheat flour and salt:
You get a very wet and big dough but I prefer my dough to be too wet than too dry so I stopped at this point. Because my kitchen had cooled off from the cooler temperatures and I had all my windows open, I tried a trick Chuck mentioned in the episode. Turn your oven on to 200F and then once it reaches that temperature, turn it off. Cover the bowl with a clean and damp tea towel and put it in the oven for 30 minutes. Worked like a charm! The dough definitely doubled in size.
With a large spatula you move half the dough into one bread tin and then the other half into another bread tin. This dough is sticky! You definitely do not want to use your hands except to push the dough down into the corners. I liberally sprinkled Tex Mex spice on top of one loaf to make a savory loaf and got some coarse sugar and mixed it with cinnamon to make a sweet loaf. I baked the bread at 375F for 50 minutes and voila!