We've been baking up a storm lately, so let's go with a part 2 this time...it always makes me happy when that is necessary.
I baked the pistachio shortbread dough I made last week and froze, yesterday (will take pic when i find out where they have been stashed by my everloving), and have Carol Field's l'Otto di Merano rye bread dough rising at the mo.
Here's my latest favourite iteration of white bread, the one that roxlet referred to -- a bit of a takeoff from the Field Pane di Como, with a potato angle thrown in...sorry this isn't exact, but if you bake bread at all (and if not, why not), you should be able to come up with a very nice bread that keeps extremely well and makes killer toast...
Make a preferment of about 2 c flour, 1 c water, tsp yeast (consistency about like pancake batter), let rise a couple of hours, then add another couple of cups of water to it, plus about 1/2 c milk, and 1/2 c potato flour (or a microwaved, peeled, mashed potato), salt to taste 2-3 tsp, 1/4 c olive oil, enough flour to make a softish dough (should take 6-7 cups total including the preferment).
Let rise once or twice, make into loaves, round or pan.
Bake at 400 deg F for 45 mins or so.
You can do any of the rises in the fridge or let the shaped loaves rise overnight in it, the longer this goes, the better. Within reason.
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