There is something beautiful about a perfect dough and in June '09 I decided to only feed my family homemade bread. With the exception of a loaf or 2 in November when I was sick and a hamburger bun here or there, I have been successful. In the first few weeks I researched flours & yeasts and spending way too much time making bread so I put the word out on Face Book that I was wanting a bread machine and my God is faithful!! A couple of days later I was blesses with a very expensive 2 pound machine!! I spent some time getting to know my machine and read the manual cover to cover twice, because when I start something I tend to be a little OCD. I love my machine but seldom actually bake my bread in it, I think it comes out dry and a bit too large so I set it for the "dough" setting and let it do all the work but remove it for the second rise and bake it in the oven.
I have now developed my own recipes as well as continually trying new ones. The first two I have listed here are my own, the third is an old favorite.Every Day Bread
1 7/8 c. water
2 T. milk (use dry milk if you are using the delay setting)3 c. ww flour
2 c. bread flour
3 T. sugar OR honey OR molasses
2 T. vital wheat gluten
1-1/2 t. salt
2 T. unsalted butter
3 t. rapid rise yeast
I make this in my bread machine adding ingredients in order listed then transfer it to 2 loaf pans and allow to rise then bake 25 mins at 350 degrees.
Multi-Grain & More Bread
1 1/4 c. warm water
1/2 c. old fashioned oats
2 1/4 c. white bread flour
1/2 c. w.w. flour
2 T. dry milk (you can use regular milk)
2 T. unsalted butter
3 T. wheat germ
2 T. wheat bran
2 T. cracked 7 grain mix (You could use whatever grain is available to you, cracked wheat would work fine. If you can get whole grain pieces and grind them in a food mill or blender, I don't think the food processor worked very well.)
2 1/2 tsp. molasses or honey
2 tsp. yeast (you can use 1 pkg. of yeast)
1 c. old-fashioned rolled oats, plus extra for tops of loaves
¾ c. milk
¾ c. water
¼ c. unsalted butter
1tbs. dark molasses
2- 2 ½ . unbleached bread flour (I have used reg. flour with fine results)
1 tsp. salt
1 pkg. (2½ tsp.) quick-rise yeast
1 egg yolk mixed with 1 tsp. water, for egg wash
Place the oats in large bowl. In saucepan over low heat, combine water, milk and butter; bring to a boil. Pour over oats and let stand until lukewarm (110º F), about 30 minutes; stir often to hasten cooling. Stir in molasses, 1-½ cups of the flour, salt and yeast. Gradually stir in enough of the remaining flour to make a soft dough to hold its shape.
Knead by hand or with dough hook, adding flour as necessary. Knead by hand until smooth and elastic, about 10 minutes; knead by hook until dough is not sticky and pulls cleanly away from sides of bowl, 6-7 minutes.
Form dough into a ball and place in a clean, greased bowl, turning to grease all sides. Cover with plastic wrap and let rise in a warm place until doubled in size, 45-60 minutes.
Lightly flour a heavy baking sheet. Turn dough onto a lightly floured work surface and press flat. Cut in half, knead briefly and form each into a ball. Place well apart onto prepared baking sheet and flatten slightly. Cover loosely with greased plastic wrap and allow to rise until doubled in size, 20-30 minutes.
Preheat oven to 424º F.
Uncover the loaves, brush with egg wash and sprinkle with oats. Bake until golden brown and loaves sound hollow when tapped on bottoms, 25-30 minutes. Transfer loaves to wire rack to cool.
Makes two 13-oz. loaves.
¾ c. milk
¾ c. water
¼ c. unsalted butter
1tbs. dark molasses
2- 2 ½ . unbleached bread flour (I have used reg. flour with fine results)
1 tsp. salt
1 pkg. (2½ tsp.) quick-rise yeast
1 egg yolk mixed with 1 tsp. water, for egg wash
Place the oats in large bowl. In saucepan over low heat, combine water, milk and butter; bring to a boil. Pour over oats and let stand until lukewarm (110º F), about 30 minutes; stir often to hasten cooling. Stir in molasses, 1-½ cups of the flour, salt and yeast. Gradually stir in enough of the remaining flour to make a soft dough to hold its shape.
Knead by hand or with dough hook, adding flour as necessary. Knead by hand until smooth and elastic, about 10 minutes; knead by hook until dough is not sticky and pulls cleanly away from sides of bowl, 6-7 minutes.
Form dough into a ball and place in a clean, greased bowl, turning to grease all sides. Cover with plastic wrap and let rise in a warm place until doubled in size, 45-60 minutes.
Lightly flour a heavy baking sheet. Turn dough onto a lightly floured work surface and press flat. Cut in half, knead briefly and form each into a ball. Place well apart onto prepared baking sheet and flatten slightly. Cover loosely with greased plastic wrap and allow to rise until doubled in size, 20-30 minutes.
Preheat oven to 424º F.
Uncover the loaves, brush with egg wash and sprinkle with oats. Bake until golden brown and loaves sound hollow when tapped on bottoms, 25-30 minutes. Transfer loaves to wire rack to cool.
Makes two 13-oz. loaves.
