Easy Bread

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Average: 3.7 (7 votes)
Yields: 
2 loaves
Cook: 
Pishima

This bread is a blend of whole wheat and white flour but if you like you could also make it with only white flour which would be a little less healthy. Even if your first bread making attempt isn’t stellar I urge you to keep practicing as the more you do it the easier it gets.
This bread freezes well if two loaves are too much for you or your family to use quickly enough for it not to go stale. The best way to freeze bread is to wait until the bread if fully cooled after baking and then wrap it well so no air can get in and pop it in the freezer. When you are ready to use the frozen bread you can pop it in the fridge or sometimes I just cut slices from the frozen bread and put them in the toaster.

1 packet (2 1/2 teaspoons) active dry yeast
1/4 cup warm water
2 cups milk
2 tablespoons sugar
1 tablespoon butter
2 teaspoons salt
2 cups whole wheat flour
3 1/4 to 4 1/4 cups all purpose flour

1. Mix the yeast in the warm water and set aside to activate.
2. In a small saucepan add the milk, sugar, butter and salt and heat until everything is melted and sugar and salt is dissolved. Let cool until just warm.
3. Pour the milk mixture into a bowl and add the two cups of whole wheat flour. Mix well. Add the yeast water mixture to the bowl and beat well until smooth. Slowly add as much of the all purpose flour as is needed to make a somewhat stiff dough.
4. Knead the dough on a floured surface until the dough is smooth and elastic. Work it with your fingers until it feels evenly textured all around with no lumps or hard spots. This should take about 8-10 minutes.
5. Shape into a ball and place in a bowl that has a little oil or melted butter in the bottom. Turn the dough in the bowl to coat all sides with oil or butter. Cover with a kitchen towel and place in a warm place to rise. Let rise until double in size, approximately 75 minutes.
6. Punch down the dough, divide into two equal balls and let rest on a floured surface for 10 minutes. Shape into loaves and place in two greased loaf pans, cover and let rise in a warm place until doubled again. About 45-60 minutes.
7. Bake at 375 F until done. Baking time depends on the size of the loaves. Long or thin loaves bake quicker than large round ones, so anywhere between 30 to 60 minutes. If the tops are getting too brown you can loosely cover them with foil for the last 10-15 minutes of baking.
8. Remove from pans and let cool completely before cutting.

Comments

ISKCON Chef Kurma Prabhu's take on Yeast

Question: "I was wondering about some of your recipes, some of them have yeast in it, I was wondering if this is acceptable to be offered to Krishna. I thought yeast is a living organism, just like mushroom is. Please forgive my ignorance and help me understand this."

Kurma: "Thanks for your letter. Yeast is not a traditional ingredient in Vaishnava cookery, yet we do prepare and offer to Krishna fermented things like khamir poori, dosa, idli, jalebis etc. These are all fermented naturally, with the help of airborne yeasts.

"Yes, yeast could be compared with mushrooms. However, it was not specifically banned by our founder Srila Prabhupada (like meat, fish, eggs, garlic, onion, alcohol are). When he first arrived from India, Prabhupada tasted western yeast-risen breads, but he said he found them dry and tasteless, and much preferred his hot, freshly cooked unleavened chapatis."

Excerpted from Kurma Prabhu's blog at:
http://www.iskcon.net.au/kurma/2008/09/19

Yeast and Krishna Consciousness

Without expressing myself quite as strongly as Anonymous, it is my understanding that fermented products are not part of a Krishna conscious diet, being tamasic; thus yeast and vinegar are avoided.

Easy Bread

I am sorry, but I don't like your bread because you are using yeast. Yeast has smell of a toilet and is a product 100% in tama guna. How Lord Krishna can eat something like that? Please give some better recipe.

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