If you are my parents, it is Freedom Bread. (Otherwise, the Terrorists Will Have Won.) Whatever you call it, this is an ideal project if you have a free day or work from home because it takes several hours to make. Because you will need to play with the dough at several timed intervals, I recommend a timer.
This is adapted from the New York Times Cookbook (1990).
1 cup warm water
11/2 teaspoon salt
1 tablespoon yeast
1 tablespoon shortening (I use evoo, which might explain the slightly different texture.)
31/2 - 3 3/4 white flour
Patience
1. Dissolve salt in water, then add yeast. Stir until dissolved, then add shortening.
2. Stir in flour 1/2 cup at a time.
3. When the dough starts to leave the sides of the bowl, knead until dough no longer sticks to board. I let The Empress do the work for five minutes, then kneaded by hand.
4. Place dough ball in a greased bowl and roll so that entire ball is coated. I use evoo for this, too. Cover bowl with a damp cloth and let rise in a warm place for 2 hours. I soaked a t-shirt, wrung it out, and put the bowl near my radiator.
5. Punch down dough and turn upside down. Cover and let rise for 1 hour in your warm place.
6. Roll the dough as you would a jelly roll. Be gentle. Pinch the ends of the roll.
7. Grease a baking pan. Place the roll diagonally across it. Make small slashes in the roll every 2 inches or so. Brush with cold water. Place dough uncovered and in a cool place for 2 hours.
8. Brush with cold water.
9. Pre-heat over to 425. Bake for 10 minutes. Remove and brush with cold water. Reduce oven to 375.
10. Bake at 375 for 10 minutes. Remove, brush with water, and bake for another 15-20 minutes.
11. When crusty and golden brown, remove and enjoy. It's about time.
*** Dogs cannot have yeast dough. Yeast dough can rise to lethal proportions in the canine belly. Be very sure your fur children cannot access rising dough. ***
Picture credit.
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