Ms. Faith Gilbert holds one of two collabo-loaves between Faith and
Jay and me. This one is a whole wheat bread stuffed with sauteed red
onions, garlic and local monterey jack cheese. The other is the same
dough rolled with a sage-thyme coconut reduction.

The dough:

1/2 c warm water
1 t yeast
1 T honey

proof the yeast in 1/2 c warm water with honey. it will be ready when
foamy ~ 10 minutes

2 t salt
1/2 milk powder (optional)
2 c flour mix (white, white whole wheat, whole wheat) plus more for dusting

mix these in a large bowl

1/2 c warm water

add this to the yeast mix, and add that to the flour mix. stir until you get
a dough. turn out onto a floured work surface and knead for as long as you
can stand. cover the dough ball in olive oil and set in a pan, covered, about
1 hour until doubled in size.

turn back onto work surface and punch down the dough (with more flour)
for a few minutes. Put the dough in an oiled loaf pan.

If you want to stuff the bread, do it now. cut the loaf halfway down and
wedge your stuffing into it. Seal it up and flip it upside down. you can make
hatches in the top of the dough before letting it rise.

Let it rise a second time. bake at 375 35-45 minutes.

Enjoy with good company, fresh from the oven.

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