Early American Bread

[Guest guest]

I’m still baking bread like crazy (anyone need to do some carbo loading?

LOL). This was today’s best success. It was hearty without being

heavy, and had great flavour. Its going to make wonderful sandwiches

for lunch tomorrow, and was delicious as toast. This recipe can be

prepared in your bread machine, if you have one. Put in the ingredients

in the order recommended by the manufacturer and select either the basic

or whole wheat cycle. It makes a 2 lb loaf.

 

Early American Bread

 

1 ¼ cups water

2 tbsp oil

3 tbsp honey

2 ¼ tsp active dry yeast

2 tbsp wheat germ

¼ cup oat or wheat bran (I used wheat)

¼ cup oatmeal

2 tbsp cornmeal

1 cup whole wheat flour

1 ½ tsp salt

2 ¼ cups bread flour

(I also added 2 tbsp vital wheat gluten to help it rist)

 

Combine yeast, 1 cup bread flour, and other dry ingredients except whole

wheat flour. Heat water and oil to 120 – 130F

 

Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in

mixing bowl on low speed. Beat 4 minutes on medium speed. By hand,

stir in whole wheat flour and eough remaining bread flour to make a firm

dough. Knead on a floured surface 5 to 7 minutes or until smooth and

elastic. Use additional bread flour as necessary.

 

Stand Mixer Method: Combine dry mixture and liquid ingredients in

mixing bowl with paddle or beaters for 4 minutes on medium speed. Using

dough hooks, gradually add whole wheat flour and enough remaining bread

flour to make a firm dough. Use additional bread flour if necessary.

Keead 5 to 7 minutes until smooth and elastic.

 

Rising, Shaping and Baking: Place dough in a lightly oiled bown and

turn to grease top. Cover, let rise until dough tests ripe (place two

fingers into the dough, if the holes remain, the dough is ripe and ready

to punch down). Turn dough onto lightly floured surface. Punch down to

remove air bubbles. Roll or pat into a 12 x 6 rectangle. Starting with

the shorter side, roll up tightly, pressing dough into roll with each

turn. Pinch edges and roll to seal. Place in greased 9 x 5 loaf pan.

Cover. Let rise until indentation remains after touching. Bake in

preheated 375F oven for 30 to 40 minutes. Remove from pan. Cool on

rack.

 

Enjoy!

--

Sherri

 

'Tis an ill wind that blows no minds.