| 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
A Message from our Provider:
“To ignore God is the height of selfishness”