Well, someone did, ’cause shelves have been wiped of flour, corn starch and sugar – sugar I can understand, but flour? If you’ve ever thought about going the pioneer route, here’s a repost from bread baking days. It’s easy enough that I might make another batch of dough ’cause I’m not going anywhere and I keep extra flour in the freezer. This would be a great family activity ’cause you don’t have to be super exact about measurements.
The day I turn on the heat means bread! Made a fast batch of dough last night, completely ignoring the recipe and putting in tablespoons of table salt (not kosher). Salty enough for a pack-a-day smoker! So I dumped in more flour and water and a tablespoon of yeast and let it rise for about an hour before baking (which really isn’t long enough, but I have a life).
And you know what? I don’t think you can really mess up baking bread! While not as high as it should be, this is a respectable loaf of bread. Here’s the link to a prior post. The only thing I do differently now is bake in a covered cast iron pot so the bread steam bakes like a commercial oven. Oh, and mixing the dough in a storage container so I don’t have to wash the stand mixer.
I’m using the recipe (ha!) from the original Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. If you need gluten-free recipes, then buy The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking which has whole chapters devoted to that. I’ve made English muffins, baguettes and more with this dough and never been disappointed.
