Jessie’s Bread Part 1

Jessie’s BREAD!!

Jessie was a cook… she worked in Sunderland County Hospital… in the 1930’s.  She perfected this recipe for the patients… along with many other recipes!!

Into the 10 cups of Flour and Salt we make a well and

add 3 packs of dried Yeast…

I got mine from Trader Joes…

Now apparently a big thing here is the Yeast doesn’t want to come to contact with the Salt, so don’t be tempted to dispatch  the Flour THEN the Salt THEN the Yeast… it will deactivate it!!

So what we do is 5 cups of Flour

Tablespoon of Salt

5 cups of Flour

Make a well and add three packs of Yeast…

And a heaping teaspoon Sugar and one tablespoon of Olive Oil…

That’s ALL the fat we use!!

Then comes the TEPID Water… this will activate the Yeast along with the Sugar…

We add 3 cups then

2 more…

So EASY to remember…

5 cups Wholewheat

5 cups strong bread Flour

5 cups of Water

1 tablespoon of Salt

3 packs of Yeast

1 heaping teaspoon Sugar

1 tablespoon of Olive Oil

Using a wooden spoon, Jean mixes the dough first after the 3 cups of Water…

Then again after adding the second

2 cups of Water…

She mixes again with the spoon

Then digs in with her hands…

When it is sticky but combined she turns the dough out on to a well floured clean surface…

and sprinkles more Flour over it…

The KNEADING begins… 

Using your fingers then the heels of your palms, you bring forward and push back

100 times or for 10 miutes turning the bread 1/4 circle after each knead

Watch how the kneading should be done

Drop it back into the baking bowl

and cut 2 slices in the top to stop it from rising too fast and bursting as it proves…

For 1 hour in a warm place with a clean t towel over it!!👍