Bread recipe
Aug. 12th, 2018 07:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
clare_dragonflyIf I recall correctly, a while back there was some interest in my sandwich bread recipe.
...that may have been a very long time ago. But I've finally typed it up--mostly because I wanted to make bread today and couldn't find my printed/handwritten copy, which I may have left behind in my old apartment.
It's based on this Smitten Kitchen recipe. Some of the modifications I made are because I think it works better; some are just because I'm lazy and my easier way doesn't seem to make a difference. My version is written with the assumption that a stand mixer is being used, because I use a stand mixer.
Oat and Wheat Sandwich Bread
In the bottom of a large mixing bowl, combine:
1 1/2 cups lukewarm water
1 cup lukewarm milk
Stir in:
1 1/2 T yeast
Add:
1 large egg
1/4 cup oil
Whisk until combined.
Add:
5 cups whole-wheat flour
2 cups oats
3 to 5 T wheat gluten
1 T kosher or coarse salt
Combine with paddle attachment at the lowest speed for 1 minute, then let it rest for 5 minutes.
Switch to the dough hook and mix the dough on medium-low for 2 more minutes. The dough will seem firm and more smooth, ideally supple and sticky, but if it’s still very wet, add a bit more flour, a spoonful at a time. If it seems excessively stiff, add a little more water, a spoonful at a time. Continue to mix with dough hook for 4 minutes.
Scrape down sides of mixing bowl, then cover with plastic wrap and let proof at room temperature for 60 to 70 minutes, or until doubled in bulk—or transfer to the fridge and let it ferment overnight or up to 5 days. If proofing in the fridge, remove the dough from the fridge about 3 hours before you plan to bake it.
Lightly coat two standard loaf pans with oil or a nonstick spray. Lightly flour the counter. Shape dough into two loaves and place in pans. Let proof at room temperature for about an hour, or until the dough has crowned 1 inch above the rim of the baking pan, preheating oven to 350 degrees F.
Bake bread for 35 to 40 minutes, rotating pans once for even color. A cooked loaf of bread will sound a bit hollow when tapped and the internal temperature should read 190 degrees F. Remove loaves from tins and let cool on a rack.
...that may have been a very long time ago. But I've finally typed it up--mostly because I wanted to make bread today and couldn't find my printed/handwritten copy, which I may have left behind in my old apartment.
It's based on this Smitten Kitchen recipe. Some of the modifications I made are because I think it works better; some are just because I'm lazy and my easier way doesn't seem to make a difference. My version is written with the assumption that a stand mixer is being used, because I use a stand mixer.
Oat and Wheat Sandwich Bread
In the bottom of a large mixing bowl, combine:
1 1/2 cups lukewarm water
1 cup lukewarm milk
Stir in:
1 1/2 T yeast
Add:
1 large egg
1/4 cup oil
Whisk until combined.
Add:
5 cups whole-wheat flour
2 cups oats
3 to 5 T wheat gluten
1 T kosher or coarse salt
Combine with paddle attachment at the lowest speed for 1 minute, then let it rest for 5 minutes.
Switch to the dough hook and mix the dough on medium-low for 2 more minutes. The dough will seem firm and more smooth, ideally supple and sticky, but if it’s still very wet, add a bit more flour, a spoonful at a time. If it seems excessively stiff, add a little more water, a spoonful at a time. Continue to mix with dough hook for 4 minutes.
Scrape down sides of mixing bowl, then cover with plastic wrap and let proof at room temperature for 60 to 70 minutes, or until doubled in bulk—or transfer to the fridge and let it ferment overnight or up to 5 days. If proofing in the fridge, remove the dough from the fridge about 3 hours before you plan to bake it.
Lightly coat two standard loaf pans with oil or a nonstick spray. Lightly flour the counter. Shape dough into two loaves and place in pans. Let proof at room temperature for about an hour, or until the dough has crowned 1 inch above the rim of the baking pan, preheating oven to 350 degrees F.
Bake bread for 35 to 40 minutes, rotating pans once for even color. A cooked loaf of bread will sound a bit hollow when tapped and the internal temperature should read 190 degrees F. Remove loaves from tins and let cool on a rack.
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Date: 2018-08-15 05:26 am (UTC)no subject
Date: 2018-08-16 12:17 am (UTC)