Here’s going to be a new sort of post. Sharing a bread recipe my friend Amanda has put together that I have borrowed and have used. It’s fantastic bread and is so delicious I figured this is an easy way to share. Enjoy! (without a life story, too!) This is my recipe, called simply Amanda’s Bread.
500g bread flour, plus extra for dusting (use 20% wheat, 10% rye if you so choose)
60g butter, softened
300ml water (320ml if using rye&wheat)
3 tbsp vital wheat gluten,
(2 tbsp carrway seeds if using rye&wheat)
Dump it all and knead for 12-15 minutes (stand mixer time.)
Cover and Proof/Rise for an hour. (My oven has a proof setting, otherwise a warm area in the house?)
Flour dust the counter/board. Knead by hand to desired shape, rest again for 30 minutes.
Sprints with water & add everything bagel seasoning, if desired.
Bake at 400 in dutch oven for 15-25 minutes, or internal temp of 191.
Covered, for 30-35 minutes (internal temp of 191), for crisper/crunchier crust.