reuben sandwich - my idea of absolute heaven. I haven't had one in a long time (calories!!!). I'll have to find a way to make it more low-calorie so I can still have one. For all those out there who have never made bread, here is a simple but absolutely delicious recipe:
3 cups unbleached flour
1 2/3 cups warm water
1 teaspoon Salt
1 tablespoon dry yeast (or one envelope)
1 tablespoon honey or sugar
Warm water should be about 100 degree F., or comfortably warm on the wrist. Add yeast and sugar or honey to water and stir until dissolved. Wait about ten minutes until it has started to foam. Measure the salt and flour and mix together. Stir the flour into the water and yeast mixture until you have a soft dough that is getting a little bit hard to stir. Sprinkle some flour on your clean counter and have extra flour handy. Oil your hands and have a little oil handy too.
dump the dough onto the counter, and scrape the bowl clean. Knead the dough - here is how you knead: pull the far edge of the dough over toward you and then press it in with the heel of your hand. Turn the dough one-quarter clockwise, pull the far edge of the dough over the front edge, and squish it with your heel. Keep turning, folding, and squishing for a while. Sprinkle a little flour under the dough on the counter as needed; put a little more oil on your hands as needed. Eventually the dough will be smooth, soft, spongy and won't stick to your hands or the counter. When that happens, oil the ball of dough lightly, place in an oiled bowl and cover with a towel for about an hour. You are waiting for the dough to double in size. I like to put my dough in a big glass measuring cup, so I can see more clearly when the dough has doubled.
shape the dough into a loaf, place into a large oiled loaf pan, or just put the nice smooth round dough on a cookie sheet. cover with a towel and let it rise again. Preheat the over to 425 degrees f. when the dough is ready, about double in size, spritz with a little water to make a crunchy crust. Put in the over and lower the heat to 350 degrees F. Bake for 40 to 45 minutes. It's done when the internal temperature is 190 to 195 degrees F. allow to cool before slicing - as slicing a hot loaf just makes it gummy.
If anyone tries this, let me know, especially any new baker. I learned to bake bread out of a cookbook when I was 15. If I can, you can.