| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread machi, Bread maili | 1 | Servings | |
INGREDIENTS
| 4 | oz | White bread flour |
| 10 | oz | Whole-wheat flour |
| 1 1/4 | c | Water |
| 1 | ts | Yeast |
| 1 | tb | Malted milk |
| 1/2 | c | Oats |
| 2 | tb | Powdered milk |
| 1 1/2 | tb | Oil |
INSTRUCTIONS
Preset machine to WW regular about 15 min before sponge is mixed. Sponge: Warm water, yeast (sprinkled on top, mixed in) with 4oz bread flour with about 1/4 cup ww flour. Pour into machines basket. Put in flour next followed by rest of ingredents. Rise time for sponge is about 15-20 min. ÒI thought the texture of the white bread was a tad too course. So I tried making a sponge with the water, about 4oz of flour, 1 Tbs malt and yeast. Let rise 15min, pour in and add rest of ingredients. Worked like a charm. Very light and fluffy with even, small holes. In moving to a more whole wheat bread, I've tried to use the same technique, but with the whole wheat setting. This has a 30 min rest before mixing the ingredients and lets the bread rise/rest three times. I let the sponge rise 15 min by choosing the WW setting ahead of time.Ó >From: mark.stephens@gsfc.nasa.gov (mark stephens) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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