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Brother’s Bread (recipe)
Posted By Sarina On April 23, 2007 @ 2:59 am In breads,pareve,vegetarian | Comments Disabled
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!
Recipe By: Food Network
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
White distilled vinegar
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.
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URLs in this post:
 my ciabatta bread recipe: http://www.trinigourmet.com/index.php/ciabatta-bread/
 Brother Rick Curry: http://www.jrn.columbia.edu/studentwork/cns/2004-03-01/585.asp
 National Theatre Workshop of the Handicapped: http://www.ntwh.org/
 The Secrets of Jesuit Breadmaking: http://www.amazon.com/gp/product/0060951184?ie=UTF8&tag=trinigourmetc-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0060951184
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 Sarina: http://www.trinigourmet.com/index.php/author/sarinanow/
 "Glam By Request: 30+ Easy Caribbean Recipes": http://www.GlamByRequest.com
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