Brother’s Bread (recipe)

Well it’s been a while since I have posted a bread recipe. With rising bread prices here in Trinidad my mother and I have now committed to making our own bread on a full time basis rather than occasionally. Although my ciabatta bread recipe has been really popular don’t think that I don’t have a huge backlog of other recipes that I want to try. This one here (Brother’s Bread) is one of many to come!

I first saw Brother Rick Curry on the Food Network show Sara’s Secrets. I was really impressed and moved by his kind manner, patient delivery and quiet strength (he was born without a right forearm). He currently runs the National Theatre Workshop of the Handicapped which is based in NYC and Maine. This recipe is from his book The Secrets of Jesuit Breadmaking. It was a cinch to make and has a lovely aroma and appearance, I’m definitely going to be adding this book to my Amazon wishlist 🙂 Although this recipe calls for all white flour I substituted 3 cups with wholewheat, due to my own family’s needs/preferences. One unexpected bonus, I now know how those mottled breads get that appearance, vinegar!

Brother’s Bread
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Recipe By: Food Network

Ingredients:

1 tablespoon active dry yeast
2 1/4 cups warm water
1 1/2 tablespoons salt
1 tablespoon sugar
6 to 7 cups unbleached all-purpose flour
Cornmeal
White distilled vinegar

Directions:

In a standing mixer fitted with a dough hook combine the yeast and water, mixing slowly until yeast is dissolved. Stir in salt and sugar. Mix well. Set aside for 5 minutes.

Beat for 5 minutes, gradually adding flour until the dough begins to pull away from the sides of the bowl.

Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.

Lightly oil a large bowl. Place dough in bowl and turn to coat on all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Alternatively, cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hours or overnight.

Line a baking sheet with kitchen parchment or sprinkle with cornmeal.

Punch down the dough. Divide in half, shape into 2 round loaves, and place on the baking sheet. Carve an X in the top of the loaf and spray with vinegar.

Place in a cold oven and turn the oven on to 400 degrees F for 45 minutes. Transfer to wire rack to cool.