This recipe was served at our May Self Reliance Class on "Canning Jams and Salsa"
Recipe By: from back of King Arthur flour bag
Serves: 1 loaf (16 slices)
Unlike most yeast breads, this one isn't kneaded; instead, the soft dough is simply beaten in a bowl for several minutes, then scooped into a bread pan. 90 minutes later, it's ready to pop into the oven.
Result: A dense, moist, easy-to-slice loaf, ideal for sandwiches.
Ingredients:
1 cup (8 ounces) lukewarm water
1/4 cup ( 2 ounces) orange juice
1/4 cup (2 ounces) melted butter or vegetable oil (1 3/4 ounces) **Note" I used butter
3 tablespoons (2 1/4 ounces) molasses or maple syrup (2 ounces)** I used molasses
2 teaspoons instant yeast
1/4 cup (3/4 ounces) nonfat dry milk
3 cups (12 3/4 ounces) 100% wholewheat flour
1 1/4 teaspoons salt
Directions:
1. Thoroughly grease an 8 1/2 "x 4 1/2" pan. Important to grease pan well, as this bread tends to stick.
2. Combine all the ingredients in a large bowl.
3. Beat the mixture vigorously for about 3 minutes. An electric mixer set on high speed works well; mix at a lower speed first to get ingredients started then go to high, it will prevent flour going all over the place!
4. Scoop the soft dough into the prepared pan.
5. Cover the pan with lightly greased plastic wrap, and let rise for about 90 minutes in warm place, will become puffy.
6. Bake bread in preheated 350 degree oven for 30-35 minutes, tenting it with aluminum foil after the first 15 minutes.
7. The bread is done when it's golden brown on top, and an instant -read thermometer inserted into the center registers 195 degrees. I don't have one, so did my best.
8. Turn bread out onto a rack and cool completely before slicing.
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