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I grew up with a Mom who made 12 loaves of bread by hand, each week. I grew to hate homemade bread because it was heavy with a hard crust (she adde...
Supplies: For one 1 lb. loaf of bread (what I used is in parentheses) 1 cup fluid (warm water) 1 Tbs. fat (olive oil) 1 Tbs. sweet (honey) 2-3 cups f...
Put the warm fluid into the bread mixer.
Add the salt, and the gluten.
Add the sweet and the oil.
Add the yeast and the whole wheat flour (½ of the total amount of flour)
Turn the mixer on until mixed. Turn off and throw a towel over the mixer and let it rise for half an hour. Now is a good time to discuss how yeast...
Add the rest of the flour (enough that the dough will scrape the sides of the bowl clean, yet still be a little sticky). Let it knead for 7 minute...
Spray the counter top with the nonstick spray and put the dough in a mound on the counter. Cover the dough with the towel and let it rise to double...
Spray the loaf pan with nonstick cooking spray. (If you are making more than one loaf of bread, divide the dough into 1lb. loaves (or 1½ lb. loaves...
Flatten out your lump of dough
and then roll it into a loaf shape,
and put it into the bread pan. Cover it with the towel again
and let it rise until it is above the edge of the pan.
Preheat oven to 350°. Place the pans in the oven and bake the 1 lb. loaves for 25minutes, (if making 1.5 lb. loaves, 30 minutes).
When done remove from the pans and put on a cooling rack. Put a little grease (butter) on top of the loaf for a shiny top crust.
If you cut bread while it is still hot, the loaf will squish and stay squished. If you just have to have that hot piece of bread with butter, just ...
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Posted:Apr 24, 2012
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