Phoebe’s Miracle Bread
Hey folks! This is Phoebe Weller ’24, bringing you another recipe from the Greenhouse! But first, a bit about me. I am a senior from Vermont majoring in Environmental Studies-Government and minoring in Gender Studies. My favorite color is green, I love garlic, and I prefer cast irons over non-stick pans. When I’m not at 70 Park St., I can be found at the climbing wall or hucking a frisbee with Ruckus Bus. This is my fifth semester in the Greenhouse and looking towards graduation, I know I will treasure being part of this community forever. Birdsfoot Farm, countless delectable (and some not-so delectable) meals shared with y’all, eaten my weight in fresh veggies (so much pumpkin), and the honor of connecting with the local North Country community through Folk Fest. Speaking of Folk Fest… did you hear?! The 12th annual North Country Folk Festival is coming up on April 26! Be on the lookout for emails from the Ghaus if you’re interested in selling your wares or playing your music! Lastly, the next round of Greenhouse dinners is starting after Spring Break! Sign up to eat fresh, home-cooked meals in the comfort of our living room with some sweet company and conversation! Let’s get into the tried-and-true Greenhouse bread recipe, perfected over many years of fighting with our university-issued stove:
Miracle Bread
Ingredients:
- 3 cups bread flour
- 1 ½ tsp salt
- 1 ½ tsp active dry yeast
- 1 tsp sugar
- 1 ½ cups room temperature water
Tools:
- Measuring devices
- Large bowl
- Clean towel
- Warm room
- Dutch oven/enamel coated pot
- Oven
- A patient heart
Directions:
- Feed your yeast! Combine active dry yeast, a pinch of sugar, and 1 cup of water. Let it sit for ~10 minutes.
- Combine the bread flour, salt, and yeast mixture. Your hands are your best utensil.
- Stir in water until a chunky dough forms; add more water if needed so that the dough is just barely wet throughout. It should look scrappy!
- Place dough in a large bowl and cover it with a clean towel. Let your dough rise in a warm place until it has doubled in size (measure with your heart for a few hours).
- Bake at 400° for ~28 minutes. in a Dutch oven or covered enamel pot. Make sure to coat the bottom of the pot with oil or flour so it doesn’t stick (re: the burn scar on my right elbow).
- Do an additional uncovered bake until brown and crispy. I like to flick a little bit of water on the bread to get that beautiful golden-brown crust.
- Enjoy!!!
Peace, luv, n veggies,
The Greenhouse