| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Bread machi, Bread maili |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Rice milk ; warm |
| 1 1/3 |
c |
Corn oil |
| 1 |
tb |
Fructose |
| 1 |
ts |
Salt |
| 4 |
c |
Whole grain hard wheat flour I like to use home ground golden '86 |
|
|
Hard white winter wheat; it gives a |
|
|
Great light textured whole wheat loaf, |
|
|
But I've tried good old hard red |
|
|
Wheat also with great results) |
| 1 1/2 |
ts |
Active dry yeast |
INSTRUCTIONS
Program: 15 minutes first knead
1:10 first rise
20 minutes second knead
30 minutes second rise
At the end of the cycle, the machine punches down the dough, and then, you
take it out, and shape it, put it on a pan, (or in a square pan if you just
can't give up the square shape), whatever you like, and let it rise for
about an hour, or until it doubles in size. Then, make your decorative
insisions, (That will make it look like those beautiful loaves from the
local baker) and bake it at 400 deg. for 30-35 minutes, or until the crust
is a golden brown.
The greatest part is, never again do you have to deal with a collapsed
loaf!! Why? Simply because if your loaf collapses, then reshape it, and let
it rise again. No matter what, you'll get decent bread out.
The programmable dough makers definitely are the next generation of bread
machines. They'll take off simply because they'll satisfy bread purists,
and heck, they're much cheaper than the full blown bread machines. But in
the meantime, as far as recipes are concerned, it's still the pioneering
age for these things.
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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