OK, put this together with Tuzia Tootle's fresh-ground whole wheat flour. Let is raise over warm water 1-1/2 hours, then rolled into loaves and let it raise to double (again over warm water).
- 2 tbsp dry yeast
- 2 cups water
- 1/2 cup milk
- 1/4 cup sugar
- 2 tsp salt
- 6-1/2 cups flour
Baked 30 minutes at 375.Taste test when it cools, but the crust sounds OK when it is thumped. Loaves about 4" high out of a 4-1/2 x 11 pan.
After a Decade
7 years ago
The batch of bread you made after this one is perfect (& I don't even like bread!) So far today I've had 2 slices of toast w/ my turkey roast & a garlic spinach egg sandwich when I came home. Crusty and light, not sweet at all. I vote this your best bread yet.
ReplyDeleteMichelle
P.s. - so, when does this bread start putting weight on me already?
That was all white flour. The whole wheat doesn't have enough gluten to hold the bread together.
ReplyDeleteI liked the last batch best, myself. Prolly will stick with that formula.
PS - bread is not the answer. You need to change ancestors.