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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Two-Day Kindergarten Bread Recipe

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This recipe for Two-Day Kindergarten Bread is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. water
1/2 c. honey
1/2 t. active dry yeast, plus 1 pinch more
whole wheat flour
whole wheat pastry flour
Directions:
Directions:
Heat water until warm enough for your pinky finger to bear it (100 to 110 degrees on thermometer). Mix honey into the water until it dissolves. Then add honey water to the yeast (which is already in the mixing bowl)
Allow the yeast to activate. You should see burping/bubbling and froth will appear. (if this isn't happening after about 5 minutes then your water is either too hot or too cold and you need to start again.)
Add whole wheat and pastry flour in alternating scoops, mixing between each scoop. After you have achieved a soft spongy dough (not too hard, not too sticky)knead the dough, adding a touch of olive oil. Leave for two hours to rise.
Put your dough back into the mixing bowl, cover with plastic so no air can get in, also put a dish towel on top and put in the refrigerator overnight.
The next day, take dough out of the refrigerator and allow it to warm up to room temperature.
Knead dough for at least 1/2 hour (Yes, that's a long time...take turns w/ someone!) then shape into a loaf.
Place dough into a greased loaf pan and bake in a preheated 350 oven for 45 minutes.
Number Of Servings:
Number Of Servings:
1 loaf
Preparation Time:
Preparation Time:
2 days
Personal Notes:
Personal Notes:
My girls, Hannah and Emma Morken, made this bread every week in their kindergarten class at the Waldorf School in Los Angeles.

 

 

 

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