Realistic baking proportions for those sequestering solo.

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Just my size.
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This is a version of this recipe made with all white flour instead of the mixture listed below, it was baked for 45 minutes and I forgot to put its little X on. Still worked out great.
  • 3/4 cups of warm water
  • 1 tsp or half a packet of yeast (don’t stress out about getting this perfect, just get some yeast in there)
  • 1 tbsp honey
  • 1 tbsp salt
  • 1/2 cup Greek yogurt (any fat content you want, I use fat free but honestly I don’t think it matters)
  • Mix at a low speed until the dough has come together in a tight ball and there isn’t anything left in the bowl. You can scrape the sides down with a spatula when it’s first coming together if you need to. Let the dough knead itself for as long or as little as you want. I myself am a huge fan of kneaded dough over no-knead, I’ve had much better results with bread that’s had the hell beaten out of it first. I usually let mine kick around in there for two or three minutes.
  • Put dough in a bowl and lightly cover with a tea towel, plastic wrap, or beeswax wrap. Let rise for two hours. Watch a movie or something.
  • After two hours, punch into the middle of the dough, reform into a ball, place it back in the bowl with its covering and set it in the fridge overnight. I usually start making this bread around 4pm and set it in the fridge around dinnertime, and I start the proofing process first thing when I wake up.
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This is the dough when it comes out of the fridge in the morning.
  • Your dough will proof in its covered baking vessel for 45 minutes while your oven heats up. After that, slice a little X in the top of your dough with a very sharp knife as shown here. I don’t know why we do this, maybe it just looks nice.
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Post-proofing, with little X on top. Ready to bake!
  • As an aside, a lot of recipes will tell you to take the lid off your cooking vessel for the last 15 minutes or so of the baking process, but I find that my bread achieves my desired level of golden crust-ness and avoids burning when I leave the lid on the whole time. It’s really up to you.
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There is something very satisfying about a grilled cheese sandwich made 100% from scratch. Pro tip: Put a little mayo on the outside of your grilled cheese when you make it. That’s where that lovely golden exterior comes from.
  • Let your bread cool for about an hour if you can wait that long. Then slice and eat. It’s best to store in in something that’s not totally airtight like a bread box, but I don’t have one of those so I usually keep it in a ziplock bag that I don’t close all the way. (I reuse the same bag to reduce waste.)
  • This bread is especially delicious when toasted or used in grilled cheese sandwich format. Enjoy.

NPR once called me a humor essayist, let’s go with that. Host of A Single Serving Podcast. shanisilver[at]gmail

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