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The Bread Baker Bible

The Bread Baker Bible

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Publicado porAbu Bakar Siddique

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Categories:Types, Recipes/Menus
Published by: Abu Bakar Siddique on Jan 08, 2010
Copyright:Attribution Non-commercial

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05/11/2014

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1 package active dry yeast
1/4 cup lukewarm water
1/2 cup cornmeal
3/4 cup cold water
1 1/2 cups boiling water or milk
3 tablespoons butter
1/2 cup dark molasses
2 tablespoons salt
3 cups whole wheat flour
3 cups unbleached white flour, unsifted

Dissolve yeast in warm water for 5 minutes. Meanwhile, put cornmeal into the 3/4 cup cold water and
soak. Pour this mixture into the boiling water and stir over low heat until mixture comes to a boil
again. Remove from heat; add butter, molasses and salt. Cool to 95 degrees F to 105 degrees F. Be sure
it is cooled at least to body temperature. You can place it in the refrigerator, stirring occasionally, to
speed up the cooling process.

Combine yeast and liquid cornmeal mixture. Put the whole wheat flour into a large mixing bowl, add
liquid all at once, and mix into a smooth batter for 3 to 5 minutes.

Gradually add white flour and beat and knead until smooth, elastic and non−sticky. Cover dough and
let rest for 2 minutes. Gently knead and form into a ball.

Place dough in a well−buttered 6−quart bowl and cover with plastic wrap and a towel. Let rise slowly
for 3 hours, or until doubled in bulk. Punch down, place on a lightly floured surface, cut in half, cover,
and let rest for 1 minute.

Flatten dough into 2 3/4−inch thick rectangles. Fold each in thirds, turn and flatten again in the
opposite direction. Roll into tight cylinders, pinching seam and ends. Roll back and forth until
cylinders are the length of the bread pans.

Place dough in 2 well−buttered loaf pans, seam down, and cover. Let rise slowly at 75 degrees F room
temperature for 1 1/2 hours or until dough has filled pans and curves above the edges. Preheat oven to
400 degrees F.

Bake for 15 minutes, checking to see that crust isn't browning too much. If it is, cover with foil. Reduce
heat to 350 degrees F and bake for 45 minutes more. Bread is done when it pulls from the edges of
pans, the crusts are firm, and a finger tapped on the bottom of a pan makes a hollow thump.

Remove from pans, place on a rack and return to a turned−off oven, door ajar, for 15 minutes, to set
the crust.

Cool on a rack. When cool, place in plastic bags and store or freeze immediately.

Anadama Bread

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