Victory Bread: Make This Savory Peasant Bread


| 2/14/2014 4:39:00 PM


Tags: bread baking, recipes, Idaho, Angela Pomponio,

To understand my breathless excitement when baking an edible loaf of bread, one must understand my psyche. I am overcoming my ingrained inclination to not prepare for anything, get in over my head, muck it up terribly, and then through slick maneuvering and omission, deflect the blame from where it rightly should be: square on my shoulders.

This 'it' might be ambitious sewing projects with myriad fabric purchased and cut, maybe professional quick sand situations, or even planning a 100' x 100' garden (lets hope not because that is coming soon to a homestead near you).

Anyhow, I am trying to take on things that interest me and feel right, read and seek the knowledge of friends and acquaintances, plan the project with realistic expectations, and then keep working through the project once I am committed.  This is an area I want to feel authentic in. I need to know that I am accomplishing things through my own commitment and labor, and that with successes I also admit my failures and learn from them.

So with all of that in mind... I was expecting another bread hockey puck disaster. I gleaned multiple recipes looking for common threads and tailoring my final recipe to my family — simple, wholesome and tasty it had to be.  I had organic unbleached white flour from the Moscow Idaho Food Co-op bulk section, tomorrow when we go to the co-op I will look for a whole wheat pastry flour for a finer texture.  I will also cut the salt by half.

Recipe for Success With 'Victory' Bread

Add 1/2 cup boiling non chlorinated water to 1 1/2 cups cold water.  Stir in 1 Tbsp. sugar and 2 tsp. of active yeast.  Leave for 10-15 minutes until its a little frothy looking.  In the meantime mix 4 cups unbleached pastry flour (don't use all whole wheat-no gluten for the rise) with 2 tsp. sea salt (I will go to 1 tsp in the future.)


emmer
4/18/2014 9:21:03 AM

pastry flour? really--not bread flour? pastry flour has less gluten, less rise-ability...i am surprised!


angela martinell pomponio
2/20/2014 10:58:35 PM

So sorry! Cot tally a case of seeing what I expected to see when I proofread this post. Use 2tsp yeast with the sugar. Apologies!


slaghunter
2/19/2014 8:31:44 PM

There definitely was no yeast or starter listed. I think that is why she says she makes bread hockey pucks. I wonder how many people have failed at this supposedly "simple" bread because the recipe is not correct.


maggie henry
2/15/2014 10:51:28 AM

Am I missing something? Starter? yeast?


jimg
2/15/2014 9:56:49 AM

Is this truly yeast free? or did I miss something in the reading? I am a bit of a neophyte in the baking area, so not too informed in the different flours.




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