The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Quick early morning bread?

zoe34's picture
zoe34

Quick early morning bread?

so I have volunteered to do some cooking at a charity event at work this friday.  I said I'd do some tomatoe soup and bread.  I should really bring in home made bread. I'd like to. If I am doing plain white bread can I do an overnight slow rise in the fridge?  Then in the morning just shape the rolls rise again for 40 mins? and bake?  Trying to cut down on the time taken in the morning.  Unfortunately my freezer doesn't have the capacity to hold any more so I can't do part bakes.  thanks Zoe ps any other suggestions to do this are welcome.

Jw's picture
Jw

but Zoe, I hope you are able to test this before friday. I shape the dough just a bit in the morning and let it rise for about an hours. Then oventime is 25 minutes, depending on the size of the rolls (10 additional with temp. off). Good luck, Jw.

flournwater's picture
flournwater

Are you entirely set on an artisan free-form or batard?  I have a recipe for something my wife calls Dilly Onion Bread (she got it from her mother and she's had it about thirty years) that requires ten minutes of kneading and about a two hour rise time but it keeps, cooled and wrapped in a plastic bag, for several days without any sign of getting stale.  I've seen several recipes by that name on the Internet but none of them duplicate the one she uses.  She likes it because she can make it well ahead of time and serve it at those community events that we sometimes find ourselves attending.  It is the perfect match for virtually any variety of soup.  Let me know if you're interested.

zoe34's picture
zoe34

sounds interesting yes please.  I'd like a copy of the recipie. thank you Zoe

flournwater's picture
flournwater

I don't know if the rules for the forum will allow me to transmit that using their server.  So I don't break any rules, email me at dejaygv@yahoo.com and I'll send it to you as a reply.

sybram's picture
sybram

Hey, Flournwater, couldn't you post that recipe, so the rest of us could try it, too?

hoek59's picture
hoek59

I don't believe its improper on this site to post your own recipe.  I have seen individual recipe's posted here already. I would like to try it.


Thank you.

flournwater's picture
flournwater

My wife tells me she got this from her mother about thirty years ago.  It is hand written on a recipe card and she (we) have no idea where it came from.


In small bowl, combine 2 ¼ tsp active dry yeast with 1 tsp. sugar and ¼ cup warm water.


Set aside in warm place for 10 minutes or until bubbling and visibly active.


In large bowl, sift together 2 cups AP flour, 2 Tbsp. sugar and ¼ tsp. baking soda.


Add 1 envelope of dry onion soup mix (or 3 Tbsp dried onions) to the dry ingredients and combine.


Using fingertips, prepare well in center of these dry ingredients.


Deposit the yeast mixture into the well.


Add 1 cup large curd cottage cheese, 1 lightly beaten egg and 2 tsp. (more or less to your preferred taste) dill seed.


Blend all ingredients to form smooth dough.


Place dough on well floured board


Knead for ten minutes, gradually adding enough flour (approx. ¼ cup) to form a stiff and elastic dough.


(I use the dough hook on the KA mixer to do the kneading)


Lightly rub a film of butter on inside of a large bowl.  Place the dough in the bowl, cover and allow rise until doubled (about 1 hour)


Punch down, shape into loaf and place in buttered 9x5x3 inch loaf pan.


Cover and allow to rest in warm location until doubled in size  (about 45 minutes)


Preheat oven to 375 degrees


Brush top of the loaf with one egg that has been slightly beaten with 1 Tbsp. whole milk


Bake 20 minutes until golden brown.  Brush top with butter, turn out onto cooling rack and cool for at least one hour before slicing.


I just found the "message" feature for this board.  Looks like I could have made all this a lot easier from the beginning.  Sorry, to those who wondered how I find my way out of bed in the morning.  I really can function independently; just not as thorough as I might be sometimes.

sybram's picture
sybram

Thanks to both you and your wife.  I'll probably make it today.  Sounds so yummy.   syb