1/18/08

Yummy! My bread recipe.



On today's agenda is bread making! We LOVE our homemade bread here and I think William would eat a whole loaf if I let him! Instead, he has to make due with a measly slice...



















RECIPE:
Italian Style Bread
Put all ingredients in bread machine pan in this order.
1 1/2 c hot tap water
2 T olive oil (or flax seed oil, butter, etc)
1 1/2 t salt
4 1/4 c flour (may substitute up to 1 1/2 c with whole wheat flour)
1 T brown sugar (honey, jaggery, any sugar will work)
1 T vital gluten
2 1/2 t yeast

Put pan into machine and set on dough cycle.
After completion, remove and knead lightly on floured board. Form into two loaves (or favorite shapes) and place in greased pans. Cover with a towel and rise until doubled in a warm, draft-free spot. I use my oven with the light turned on.

When risen, remove towel and bake on 350 about 20 m or until lightly browned. You may baste the top crust w/ butter or olive oil. Let cool 5 m, turn out on rack, cool 10m more. Put in air tight container while still very warm.

6 comments:

Evelyn Dalton said...

I'm so glad your recipe is here! I make bread pretty regular, but I can't seem to keep up with the recipe! it's annoying, but thankfully I never misplace your blog and can count on the recipe being here!!

Jacki said...

This is where I store my recipes, too. I can never find them!

Michelle said...

My third time baking this today (2nd time using 1/2 WW flour). Turned out super yummy, but it's still a bit denser than I like and the top of the dough has been forming a bit of a skin on it in the machine. Any tips?

Jacki said...

Michelle, mine forms a dry skin in the machine, too. I don't think anything can be done about it b/c I think the element heats up slightly for the first rise. It doesn't cause me any problem: I knead the dry part back into the rest of the dough.
As for the density, try using a bit less WW flour or more yeast. Since we all have slightly different ingredients (and quality of ingredients) there are a billion things that could be causing density issues. Really, it's trial and error to get the *perfect* loaf. You could also try letting it rise longer. I let mine rise until it's the size I want it to be, which is usually 90 minutes in this oven, sometimes longer. Again, flours, yeasts, and rising environment temps play a part.
Also, check out this website and see if it helps any.
http://www.baking911.com/bread/101_terms.htm

good luck!

Michelle said...

Ok, I think my problem before was that my yeast was too old. Switched to some new stuff and it turned out better. I'm finding though that it doesn't rise that much more during baking - is that normal?

Jacki said...

I think that's normal, b/c high heat stops the yeast growth. I let mine rise as high as I want it to be when it's done. That's how I decide when it's thru rising.

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