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Wet: Dry:
600 ml Filtered Water 2
C. Whole Wheat Flour
1/3 C. Honey 1/3
C. Powdered Milk
2 T. Olive Oil 3 T. Yeast (dry instant)
Additions after first proof:
2 t. Sea Salt
¼ C. Filtered Water
½ C. Instant Potato Flakes
1 C. Shredded Cheddar Cheese
¼ C. Finely Chopped Garlic
4 ½ C. Unbleached While High
Gluten Bread Flour
Method:
Mix the first three dry Ingredients in a mixing bowl. Place the first three wet ingredients in a
saucepan and heat to 105 degrees F. Be exact with the temp. (Always safer to be under temp. Remember the
pan continues to heat even after you remove it from the stove so be quick to
start your mix) Pour wet ingredients into dry and mix for 3 min. Place mix in a
warm draft-free area and let rise for 10 min.
Best done in Glass or ceramic bowl. (Yeast do not like metal bowls!)
Next add the remaining ingredients in order. When mixed, turn out onto counter
and knead for 10 minutes or knead in mixer with a dough hook for five minutes
once the sides of the bowl are clean.
Place in non-metal oiled bowl and turn to oil all sides of
dough and cover with towel. Place the dough in a warm area to rise for 45 min.
or until doubled. Unheated oven with a pan of warm water under bowl is a good
place.
Punch down and turn onto counter. Divide into four equal parts.
Roll each half into a rectangular 6x10.
Roll (tightly to avoid voids) into loaf, pinch the ends and tuck
under. Place dough into floured bread
pan. Cover with towel and place a warm
area to rise for 30 min
Preheat over to 350 degrees f. Place risen loafs in oven and bake for 35-40 minutes or until
golden. Check doneness by removing
loaf and taping on bottom. Hollow sound
indicates loafs are finished. The
crustier the bread the easier the bread is to slice.
Place hot loafs on cooling rack and allow to cool for at
least 30 min. before slicing. Eating
hot fresh baked bread will cause indigestion.
Invite your neighbors over, slice the bread and apply
generous amounts of fresh butter and enjoy!
You can also try variations with this recipe by add fresh herbs,
dried onions and other spices
A yield four loafs.
