LOCATION: Recipes >> Breads Yeast >> Bloomer Loaf
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Bloomer Loaf
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English Bloomer Loaf
approximately 3 cups unbleached flour
3/4 cup whole wheat flour
1 pkg. yeast
3/4 cup cold milk
3/4 cup hot water
1 tbsp. salt
Mix flour and salt in a bowl. With suitable cover, place into a
very warm place (oven set at 200 degrees is ideal) for 5 to 7
minutes. Intent is only to warm the flour.
While flour is warming, mix milk and hot water. Mixture should be
tepid. Add yeast and mix well. Yeast should start foaming, but
may require up to 10 minutes to return to active life.
Pour the yeast solution into the center of the flour. Stir slowly
with stout spoon until all the liquid is absorbed by the flour.
Remove spoon and mix by hand or use a suitable dough mixing machine.
If the dough is too sticky and wet to work, dust it with more flour.
Be cautious of using too much flour. Dough should be squeezably
soft and easily pliable. Work for about 2 minutes or until the
dough clings together and comes away from the sides of the bowl.
Form a ball, dust with flour and return it to your mixing bowl.
Cover dough ball with plastic wrap. Place dough in a pleasantly
warm, draft-free area for rising. Allow the dough to rise about
2 hours. It should have expanded to more than twice its original
size. It will look puffy and spongy. Break it down by giving it
a good punch with your fist. (Helps get the devil out of one's
system.) Gather it up and slap it down hard several times. Dust
with flour and knead it by pushing it away and then folding in
half. Repeat kneading process 7 times.
Form into a ball again, recover with plastic wrap and return to
its rising area. Lightly grease a flat baking sheet and sprinkle
with cornmeal.
After allowing it to rise 1 additional hour, knead hard another 7
times. Shape the dough into an oblong mass about 10 inches long
and 5 inches wide. A smooth surface is obtained by pinching and
tucking the dough into a seam line. The seam is positioned on the
bottom of the loaf (smooth side up) onto the baking sheet. Give it
15 to 20 minutes to recover its volume. Make slanted 1/2 inch deep
cuts along the loaf using a sharp paring knife. Sprinkle or spray
water into the cuts and put the loaf into the oven at once. Bake
for 30 minutes at 450 degrees and another 15 to 20 minutes at 400
degrees. If the underside is soft at the end of this baking time,
turn the loaf over and return to the oven for an additional 10
minutes with the oven turned off.
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Kinda Nasty, March 11, 2007 - 02:16 PM
Reviewer: Turbo from Bejing, China
Everything was easy to mix and the recipe was easy to follow. However, the bread has a kinda nasty taste about it. I cant quite figure it out. I think it might taste like yeast. Oh well, what do you expect from a recipe founbd on the internet.
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