| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread, Low fat, Machine | 4 | Servings | |
INGREDIENTS
| 1 1/2 | t | Salt |
| 3 | c | Whole wheat flour |
| 1/2 | c | Unbleached white flour |
| 1/3 | c | Cornmeal, I use masa |
| Harina), Harina | ||
| 2 | T | Gluten |
| 3 | T | Nonfat dry milk |
| 1/3 | c | Honey |
| 1 1/2 | c | Water |
| 1 | T | Yeast |
INSTRUCTIONS
This recipe is for bread machines, in particular, the 1.5 lb panasonic machine. Place all ingredient except yeast in the pan. Place yeast in the dispenser. Program for Whole Wheat (for dark crusty crust) or Basic Bread (lighter crust) and press start. Wait 3-4 hours. This makes a 2 lb loaf. I find Red Star Active Dry Yeast to be the best. When I was actively baking, I'd get it in 2lb packs from the wholesale warehouse stores and keep it in the frige (much cheaper that way). Adding gluten (vital wheat gluten or gluten flour, not hi-gluten flour) to whole wheat breads really helps a lot. The bran in whole wheat bread inhibits the formation of the long protein gluten strands that trap gas bubbles and give bread its spongyness. Adding more gluten to compensate makes whole wheat breads lighter. Try 1-4 T per loaf. Date: Mon, 13 Sep 93 03:18:35 PDT From: Michelle Dick <artemis> Converted to MM format by Dale & Gail Shipp, Columbia Md. Posted to MM-Recipes Digest by "Rfm" <[email protected]> on Sep 07, 98
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