Settin Round the Cave BreadFrom grizzlybear 8 years ago
- 1/4 c Water-(at 105 degrees) shopping list
- 1/3 c sugar shopping list
- 2 pk yeast (dry), active shopping list
- 1/4 c butter shopping list
- 1/4 c shortening shopping list
- 1 1/2 c water shopping list
- 1/2 c milk shopping list
- 1 lg egg shopping list
- 1 c dry milk, non-fat shopping list
- 1 1/2 t salt shopping list
- 1 1/2 t honey shopping list
- 1/8 t cinnamon, ground shopping list
- 1/2 c rolled oats shopping list
- 1/2 c cornmeal shopping list
- 1/4 c Bran shopping list
- 1/4 c cracked wheat shopping list
- 1/4 c Buckwheat shopping list
- 1/2 c soy flour shopping list
- 1 c rye flour shopping list
- 2 1/2 c whole wheat flour shopping list
- 3 c white flour shopping list
- butter shopping list
How to make it
- Melt the shortening and the butter. Let them cool a bit, so as not to kill the yeast when they are added to the dough. If you want to scald the milk, do so, and also let it cool (it is common practice to scald milk before baking with it, though I never do.)
- Dissolve the yeast and sugar in the 1/4 cup of lukewarm water.
- Mix the cinnamon, oats, corn meal, bran, cracked wheat, buckwheat, soy flour and rye flour. Add the rest of the water, the milk, butter, shortening, egg and honey, and mix well. Stir in the dissolved yeast mixture. Mix in the salt and the whole wheat flour.
- Stir in the white flour, about 1/2 cup at a time, until the mixture is stiff enough to knead. You'll probably have about half of it left.
- Remove the dough from the mixing bowl, onto a floured surface. Knead the dough, adding more white flour as necessary to keep the dough workable. Knead the dough until it is smooth and elastic, about ten minutes. It's okay if you end up using less than or more than the three cups of white flour; just use whatever it takes.
- Put the dough back into a bowl that's been very lightly greased. Let it rise, covered, in a still, warm place (around 85 degrees F. is best, though room temperature will work) for 45 minutes, or until it has doubled in bulk.
- Punch the dough down, divide in half, shape into loaves and place each half into a loaf pan which has been very lightly greased. Let rise again, for another 45 minutes, in a still, warm place, until the loaves have about doubled in bulk.
- Preheat the oven to 350 degrees F. as the bread finishes rising. Bake the
- bread for 35-40 minutes, until it sounds hollow when tapped. Remove from the loaf pans and rub the top of the loaves with some butter to give them a nice, soft, chewy crust.
The Cookgrizzlybear CA
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