Brick Alley Bread Recipes

Steps:

• Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
• Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
• Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

Steps:

• Grease a baking sheet: set aside. In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, salt, and baking soda.
• Make a well in the center, set aside.
• In another bowl combine the egg, buttermilk, and honey. Add egg mixture all at once to dry mixture. Stir just until moistened. Stir in raisins.
• Turn dough onto greased baking sheet. Pat with wet fingers to form a six-inch round (dough will be soft.) Brush with the egg white.
• Bake in a 350 degree oven for 25-30 minutes or until golden brown and a wooden toothpick inserted near the center comes out clean. If necessary, cover bread with aluminum foil for the last five minutes to prevent overbrowning. Serve warm. Cut into slice or wedges to serve. Mmmm!