| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3 | c | Flour (mix white, wholewheat, oat, etc.) |
| 2 | tb | Wheat gluten (optional) |
| 1 | tb | Malt (optional) |
| 1 | ts | Salt |
| 1 | tb | Honey |
| 1 | tb | Molasses |
| 1/2 | c | Water |
| 1 | tb | Oil |
| 2 | ts | Yeast |
| 1/2 | c | Warm water |
| 1 | ts | Honey |
INSTRUCTIONS
Dissolve yeast in warm water with 1 tsp honey. Set aside and let rise 5 minutes. Mix together dry ingredients. Stir in yeast mixture. Add honey, molasses, oil, and as much of the 1/2 C water as needed to make a moist but not sticky dough. When dough is ready to knead, place a large jar of water and a microwave-safe baking dish (i.e. bowl, caserole, ceramic or clay pot, corningware, etc.) in the microwave and heat on high for 5 minutes. Knead dough while water is heating. When water is hot, place dough in the baking dish which is still in the microwave and heat on high for 1 minute. Set timer and allow dough to rise for 20 minutes. When dough has sufficiently risen, bake on high for 5-7 minutes, depending on thickness of loaf. Bread is done when the crust springs back when pressed. Posted to EAT-L Digest 25 November 96 Date: Mon, 25 Nov 1996 20:29:24 -0500 From: Andi Hosler <adh@ASCIENCES.COM>
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