Posts Tagged ‘homemade bread’

Yeast Bread

Monday, January 26th, 2009

(Yield: 3 loaves)

½ c. warm water

1 tbsp. yeast (or 1 pkg.)

Dab (about ¼ tsp.) of honey

1 egg

½ c. wheat gluten

3 tbsp. soy lecithin granules

1/3 c. olive oil

¼ c. honey

2¼ c. warm water

6-7 c. freshly-milled hard white wheat flour

1 tbsp. salt

 

  1. In a small bowl, combine ½ c. water, yeast, and dab of honey. Let it set (proof) for 5 minutes.

  2. In a large mixing bowl, combine egg, gluten, soy lecithin, oil, honey, 2¼ c. water, and 2 cups of the flour. Add the yeast mixture. Stir with a wooden spoon, or beat on low with an electric mixer, until thoroughly combined. Let it set (sponge) for 10 minutes.

  3. Add salt. Using a wooden spoon, stir in the remaining flour, ½ c. at a time, until the dough is no longer sticky.

  4. Turn the dough out onto a lightly floured surface. Knead dough for 10 minutes to make a moderately stiff dough that is smooth and elastic.

  5. Shape dough into a ball and place in a greased bowl, turning once to grease the top. Cover and let it rise in a warm, draft-free area for 1 hour, or until doubled in bulk.

  6. Punch down dough. Turn out onto a lightly floured surface. Divide the dough into 3 equal portions and let it rest for 5 minutes before shaping. (NOTE: If you are using 9”x3” loaf pans, divided the dough into 2 equal portions, rather than 3.)

  7. Shape each portion into a loaf and place it in a greased loaf pan. Cover and let rise in a warm, draft-free area for 45 minutes or until doubled in bulk.

  8. Place pans in a preheated 400’F oven and bake for 10 minutes. Reduce the temperature to 300’F and bake for another 20 minutes, or until the loaves are a rich, golden color and make a hollow sound when you tap the crust, top and bottom, with your knuckles.

  9. Remove the loaves from the pans and place onto a cooling rack. Enjoy!