![]() ![]() ![]() ![]() Cover with a towel and let rise in a warm spot until it’s one inch taller than the pan, about 35 minutes.Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan.Place dough on floured surface and knead 50 turns.On low speed add about 1/4 cup bread flour until dough forms a mass.Place flours, yeast, sugar & salt in a large mixing bowl.2 Tablespoons (30 mL) olive oil (or any vegetable oil).1 cup (240 mL) milk (reduced fat or whole milk), heated to 120-130° F for instant yeast (or 110-120☏ for active dry).2 Tablespoons sugar (or honey but add honey after the milk).2 teaspoons (1 packet / 7g) instant yeast (or active dry yeast).1/2 cup (60-65 g) bread flour or all-purpose flour.2 cups (240-260 g) whole wheat flour (Aerate Flour Before Measuring - See How).
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