2 c warm water (hot tap water)
1 1/2 TBSP yeast
3 TBSP honey or brown sugar
3 TBSP oil
3 TBSP Powdered Milk
1/2 TBSP salt
2 TBSP vital wheat gluten
2 TBSP starch (potato flakes, corn, starch)
1 1/2 TBSP distilled vinegar
5-7 cups of wheat flour/white flour
Mix all ingredients following the directions on package if yeast. You will know that you have enough flour when the dough does not stick to the side of the bowl. Knead for 7-9 minutes in your mixer ( I use a kitchen aid mixer.) Divide into 2 sections and roll out with a rolling pin to pop air bubbles. Roll up like cinnamon rolls and then turn under the ends to fit the loaf pan and pinch the seams along the bottom. Place into a greased loaf pan and cover with a towel and place into a cold oven and turn the oven on at 350 degrees. Set timer for 30 Minutes. When taking bread out of the oven turn out onto a cooling rack and let it cool at least 15minutes before cutting it. The texture will be best if you wait until the bread is completely cooled for slicing.
Use with in 4 days or freeze. Placing bread in the refridgerator will cause the bread to go stale faster.
The vinegar, starch, vital wheat gluten are your dough enhancer to make lighter loaves.
ReplyDeleteIn a large mixing bowl add all ingredients starting with adding flour a cup at a time stirring with a long serving spoon until it is dough has pulled away from the sides. Then with your hands knead the dough for about 10 – 15 minutes right in the mixing bowl only adding enough flour from sticking. Next divide dough in 2 sections then smooth and tuck the dough to get the air bubbles out. Pinch the bottom together shaping the dough into an oblong shape place into a 9x4 loaf pan. Cover with towel and let rise for 20 minutes. Then put into cold oven the turn on oven to 350 degrees. Set timer and remove after 30 minutes. Turn out of pans and let cool on rack. Do not refrigerate homemade bread – freeze if it will not be eaten with in four days. Temprature for glass pans 325 degrees
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