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>
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”