kitchen experiment after a Saturday night family dinner of barbecue ribs (using an August bought bbq so. ill. sauce I carried north with me), mashed red potatoes, & baked beans; my oldest brother said this is one of the best loaves of bread he has ever tasted, so here are the approximate measurements:
2 c. 85 degree potato water (let cool after straining from boiled potatoes)
1 heaping teaspoon dry active yeast
1 tsp maple syrup
Mix and let stand 10 minutes for yeast to activate.
5 c. white flour
1 tbsp. dry rubbed sage (rub in hands before adding to let aromatic oils release in the kitchen space.
1 tsp fennel seed
2.5 tsp salt
Mix, then add wet yeast mixture; knead 5-10 minutes. Cover, listen to Ave Maria and let rise about 1.5 hours, then form loaves and let rise as oven preheats. Bake at 350 degrees for 55 minutes. Slice, toast, lather with butter and peach preserves as I dream about summer and loathe myself for participating in this post-post colonial hell called bittersweet north pole shift in this magical place I call home and this bodily temple I think of as Eire now.
