I am usually much more inclined to bake desserts than breads, but I’m trying to do better. Recently, Quinn was planning to grill filets for us, so I decided that I would make some bread. Looking through my seemingly bottomless stack of “recipes to try,” I happened upon a recipe from a several years old Cooking Light. Actually, it was several pages I had cut out and stapled together – an article entitled “The Yeast Among Us.” I’m sure some of the other recipes may be popping up here, too. Anyway, let’s get down to business.First, dissolve 1 package of dry yeast (2&1/4 teaspoons) and 2 teaspoons of sugar in 1/4 cup of warm water (105-115 degrees). After 5 minutes, stir in 3/4 cup of milk and 1/2 cup of evaporated skim milk. The recipe stated to use 1% milk, but I used skim since that was all I had. At this point, I transferred the yeast mixture into my stand mixer online mobile rummy .To the yeast mixture, add 3 cups of all-purpose flour (or bread flour), 1&1/2 tablespoons of butter (melted), 1 teaspoon of salt, 1/2 teaspoon of dried rosemary, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of black pepper. Stir together.At this point, I sort of deviated from the recipe’s instructions. Instead of kneading by hand for 10 minutes, I let my stand mixer with its trusty dough hook do all the work. During the kneading process, up to another cup of flour can be added, a tablespoon at a time, to keep the dough from being sticky. The dough should be smooth and not tacky. Basically, you don’t want the dough to stick to the sides of the bowl or to your fingers when you touch it. I added close to the whole extra cup of flour to get to this point.
