Рецепт 100 Percent Whole Wheat Bread
| Порций: 2 |
Ингредиенты
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Инструкции
- STIR YEAST AND SUGAR into water; let stand till foamy, about 5 min.
- For food processor fitted with metal blade or possibly mixer with dough hook, put flour, lowfat milk pwdr, oil and egg or possibly egg whites into bowl. Turn machine on and combine mix. With machine running, slowly add in yeast mix. Mix till dough cleans sides of bowl. If dough is too sticky, add in more flour by the Tbsp., working it in before adding more. If dough is crumbly and dry, add in more water by the tsp., working it in before adding more. Once desired consistency is reached (moist but not sticky), mix dough till well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 min in mixer. If mixing by hand, put ingredients in large bowl.
- Mix well. Make well in center, pour in yeast mix and work into ingredients, then knead on floured board till smooth and elastic, about 10 min. Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in hot spot till doubled, about 1 hour. Oil a baking sheet. Punch dough down and shape into smooth ball.
- Place smooth side up on baking sheet. Cover loosely with oiled plastic. Let rise in hot spot till doubled, about 40-50 min. Preheat oven to 375F. Fifteen min before baking, put rack in center of oven; dust dough top lightly with flour. Make a decorative slash across the top. Bake till bread is well browned and sounds hollow when rapped on bottom, about 30-35 min. Immediately remove from pan and cold on rack.
- Makes 1 Loaf