Thursday, January 11, 2007

Basic Bread

We had company last night and I made rolls and ended up making 2 braided loaves with this recipe. The kids love to help shape the three balls for each of the cloverleaf rolls.
Cynthia--These are the rolls I made the last time yall came over. I added chives to the dough and used all white flour.

Basic Bread

adapted from King Arthur 200th Anniversary Cookbook

16 rolls or

2 loaves

1 egg PLUS

enough milk to equal 2 cups

1 Tbs instant yeast

2 1/2 whole wheat flour

3 c unbleached flour

1 Tbs salt

Mix it all together and knead (hand or machine). If the humidity is really low you might need another 1/2 to 1 cup flour. Lightly grease the bowl and the dough. Cover. Let rest until doubled (1-3 hours depending on weather conditions). Deflate and shape into final form. Turn oven on to 400 degrees 15 minutes before dough is finished rising. It will need about an hour to rise, again, depending on weather and kitchen temp.

Rolls-400 for 15 to 20 min

2 braided loaves OR 2 loaf pans-400 for 15 min then 350 for 20 min


-This is the most flexible of recipes. You can use an egg wash, cream, or melted butter on the top prior to baking. You can add seeds, nuts,herbs, or dried fruits while mixing the batter. Top it wih salt, sugar, sprinkles of what ever kind you want.

-This is not all whole grain so I don't make it that often. Mostly I make this when we have company who are not accustomed to the whole grains that we normally eat. You can make this with up to about 4 c of whole wheat or you can make it totally with white bread (unbleached) flour.

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