| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Breads |
5 |
Servings |
INGREDIENTS
| 12 |
c |
Whole wheat flour(up to 14 cups) |
| 2 |
tb |
Dry yeast;heaping |
| 1/2 |
c |
High gluten flour |
| 500 |
|
MG Vitamin C |
| 5 |
c |
Warm water (120-130*) |
| 1 |
c |
Plain yogurt |
| 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
Honey |
| 1 1/2 |
tb |
Salt |
INSTRUCTIONS
In mixer bowl equipped with kneading arm put ingredients in in this order:
water, yeast, honey, oil, yogurt, 9 cups ww flour, high gluten flour,
vitamin C and salt. Pulse a few times to mix. Turn mixer on, and quickly
add remaining flour, one cup at a time, until dough forms a ball and cleans
the side of the bowl. The amount of flour may vary. Knead 10 minutes.
Preheat oven to 200 during this time. Lightly oil hands. Divide dough into
equal portions. Shape into loaves and place in greased (I also flour) bread
pans. Turn off oven. Place bread in oven, arranging pans with space between
to allow heat to circulate freely. Set a kitchen timer and watch closely.
Let rise until almost double in bulk, approx. 15-30 minutes. Leave bread in
oven and turn heat to 350, baking 30-35 minutes. Immediately remove from
pans; let cook on wire racks. This is adapted from Set For Life. This is
how I make it and the bread is moist, scrumptous.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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