Wednesday, May 26, 2010

Bread Recipe 2

I tried out a new version of a bread recipe today. I picked it up from Paula's Bread. I had been having trouble with my bread being a little too wet recently. I know that humid hot weather didn't help, but I needed a better solution. So this turned out great. I think the key was cutting back on the oil and honey.

3 1/2 cups very warm water (115 degrees or so)
1 Tbsp salt
2 Tbsp dough enhancer
1/3 cup honey
1/3 cup oil
5 cups freshly ground hard red wheat flour
3 Tbsp yeast

Combine ingredients in mixer. Mix til just combined. Let sit with lid on and sponge for 20 minutes. Stir down and add about 5 more cups of wheat flour or less, adding one cup at a time until the dough cleans the sides of the bowl. The key is to add one cup of flour at a time at this stage. Let each cup become fully incorporated before adding the next cup. If the weather is dry it may take only 3 to 4 cups of flour. If the weather humid it may take closer to 5 cups. The texture you are looking for is when the bowl's sides look clean and the dough has formed into a ball but still looks pretty sticky. Then mix on setting 1 on the Bosch Universal Mixer for 4 minutes. Turn out onto oiled surface. Cut into four sections and form into loaves. Place in greased loaf pans. Cover and let rise until double in size. Bake at 350 degrees for about 25 minutes or until golden brown on top and sounds hollow when thumped. Turn out onto racks, cool and bag. Use right away or freeze. If using from the freezer simply leave on the counter to come to room temperature and then enjoy. Don't refrigerate this bread.

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