It's February---again Never Fail Bread Dough March 2, 2013

     Drats, I hate February, and here we are in the middle of February again. In the middle of February there is no green, and in the case of Otsego County NY, no blue skies. What is it with this area of upstate NY? It seems to be overcast and gray 95% of the time from mid October until mid May; very depressing, and they say Seattle has a high level of depression and suicide, I wonder what the statistics show for this area? Not something I really care to ponder within this blog, just setting the mood.
    So, what do we do to raise the spirits amid the gray skies of February? Cook! Cooking is the answer to all that ails me, unless of course I am delirious and cannot stand up, then forget about cooking, but I am not at that point, yet. There is only one thing better, for me than cooking to raise my spirits and that is teaching someone else to cook. I taught my husband, the Big E, how to make bread today. At his request, I introduced him to my recipe, well, actually Donna's recipe with my alterations, for the perfect homemade Italian style bread. We are going to be making Philly Cheese Steak sandwiches and the Big E decided to make the rolls himself---he is finding being unemployed as uninteresting as I did; he is also finding that filling your time between job searches and interviews with cooking is very rewarding. Cooking gives a sense of purpose and fills the need to be productive within the family. And gives me a break while I try to juggle a full time job and four classes.
     Baking bread is an excellent way to really feel productive and useful. Bread is so widely available and not all that expensive. It is one of the staples of life, but making homemade bread, brings me a level of satisfaction that goes much deeper than just putting a good, healthy meal on the table. It gives me a down to the bones feeling of accomplishment. Bread making heals my soul, and as each successive step is, well, succeeded, the pride and feelings of self-worth are re-enforced. So February, for me, is an excellent month to experiment with bread baking. Here we are in the deepest darkest despair that Old Man Winter has thrust upon us, and there is a light of hope in the breads we bake.
   The recipe for the bread the Big E made is so easy it is scary.
1/2 cup water- 105 to 117 degrees F, any cooler, the yeast won't bloom, any hotter and the little yeast beasties will die. (Read: use your kitchen thermometer to be sure of the temperature.)
 In a 1 cup measure mix water and 1 package of instant dry yeast--or in my case 2-1/4 teaspoons of instant dry yeast--I do not buy my yeast in packets because I use too much of it. I buy in bulk, keeping it in the freezer between uses--word of caution: I wrap my package of bulk yeast in paper towel, and put in a freezer zip-top bag, if the yeast touches ice it will also die--I take the yeast I need out of the freezer about half an hour before I am going to use it--to bring it to room temperature. I honestly do not know if using the yeast while frozen would affect the outcome, but I know if I was freezing, jumping into a hot bath might be too much of a shock to my system, so I imagine yeast might "feel" the same way. (Yes, I heard what I said, but I am sticking to it.)
Stir to dissolve the yeast and set aside until foamy on top.
In a two cup measure, add 1 cup of warm water--same rule for the temperature
2 tablespoons granulated sugar, 2 tablespoons melted butter and 1/2 teaspoon salt. Stir to mix well and dissolve sugar and salt. Add the foamy yeast/water mixture.
Put 3 cups of all purpose flour in the bowl of your mixer that has been fitted with a dough hook.
Add the liquid and turn the mixer on low to work the flour slowing into the liquid. Be sure to scrape down the sides and the bottom of the bowl so there are no little pockets of flour or puddles of liquid. You will get a very sticky dough. Add more flour, 1/2 cup at a time until the dough forms a ball and pulls away from the sides of the bowl. I rarely have ever used more than 4 cups of flour, the recipe says you can go up to 5 cups. The Big E also used only 4 cups, so it must be something with the humidity in our kitchen. Knead the dough until you get a smooth stretchy dough. Let it rest 10 minutes. Knead on low another 5 minutes.
   Put the dough in a greased bowl, turn it once to grease all sides of the ball of dough. Cover loosely with plastic wrap and a kitchen towel and put somewhere warm for 1-1/2 - 2 hours until double in size. To test for sufficient rising, take your index and middle fingers and push them into the side of the ball of dough. If the indentation stays there,it has risen enough, if it bounces back immediately, let it sit, covered a bit longer. Punch down the dough, cover it and let it rest 10 minutes. 
    Cut the dough into eights (for rolls); you can also just cut it in half to make 2 nice loaves of French bread, but we're making rolls here--sub rolls or hero rolls or hoagie rolls, or whatever they are called in your neck of the woods. Shape the rolls and put them on a lightly greased cookie sheet. You can sprinkle some cornmeal on the sheet pan instead of greasing it, your choice. Shape the rolls into log-shapes and place them side by side on the sheet pan, slash the tops about 4 times each across, paint with an egg wash (1 egg beaten lightly with 1 tablespoon of water) and sprinkle with sesame seed, poppy seed, granulated garlic, minced onion, or coarse salt, or nothing at all-- again your choice. We sometimes make 8 different mixtures and make one of each, or sometimes we leave them all plain, especially if we plan on making French toast with any leftover bread.
        Cover the rolls with plastic/towel again for another hour to rise. Remove the coverings carefully and place in a preheated 350 degree oven. Bake for 25 to 30 minutes. Done!
       The Big E's rolls came out perfect, because this recipe never fails. Love to have you all give it a whirl and let me know how yours comes out. Okay? 
        Until next time...enjoy!