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I don't feel like there's anything safe to say, and I want to post. Therefore, I bring you...
Ingredients:
1/2 cup brown sugar
1/4 cup shortening
1 tsp salt
1-2 tbs honey (optional)
1-2 tbs butter/margarine (optional)
1/4 cup warm water
2 packets active dry yeast (about 1 and 1/2 tbs)
2 cups milk
1/4 cup wheat gluten flour (try a health food store -- if you can't find it, replace half the whole wheat flour with white flour, but you get a very different loaf)
1 cup multi-grain flake cereal
1/2 cup ground almonds
whole wheat flour to consistency; probably 4-5 cups depending on weather and the alignment of the stars
To start: Heat the milk. While it's in the microwave or the pan, add the sugar, shortening, salt, and honey and butter if you're using them to a large bowl. When the milk is hot, put the warm water (shouldn't be much more than body temperature) into a shallow small bowl and sprinkle the yeast across it; mix 'til dissolved and let it rest (at least 5 minutes, no more than 15).
Take the hot milk and add it to the sugar and shortening; mix it until the sugar has dissolved entirely and the shortening is completely melted. If you have to stick the whole thing in the microwave for more heat, it works.
Add the gluten flour, the ground almonds, the grain flakes, and a cup or two of flour (I like to bring it to the consistency of pancake batter at this point). When it's cooled to about body temperature, add the yeast and water. If you have a candy thermometer or other appropriate temperature sensing device, 100-110 degrees (Farenheit) is optimal. Mix it well again. Continue to add flour until the dough can be worked with minimal sticking and formed into a ball.
Flour a clean dry surface and your hands; turn the dough out onto the floured surface and begin to knead it. (I have the best luck kneading by curling my fingers over the dough and pushing down with the heel of my palm, then turning the dough ninety degrees and folding it forward towards me, repeating until the dough is elastic and smooth; this takes 5-10 minutes.) Continue to flour hands and surface as necessary during the process.
Grease a clean large bowl, and set the kneaded dough into it; cover with plastic to prevent it from drying and let it rise, ideally in a warm, humid place (not an oven, unless the oven's /off/). Again, depending on weather and the alignment of the stars, this could take anything from fifteen minutes to forty-five. When the dough approximately doubles in volume, turn it out on a clean dry surface (no flouring, this time), punch it down, and cut it in half. Shape both halves into balls and let it rest for a few minutes to recover elasticity. Use this time to prepare two standard loaf pans, which should be greased and floured lightly, tapping firmly over the sink to be sure all lose flour is removed.
When the dough is rested, use a rolling pin to roll it out into an elongated rectangle. Aim for seven inches by fourteen or so. Roll the dough up, pressing down with your fingers at the sides of the roll as you turn it to seal the roll. When you reach the end, roll so that the seam is on the bottom, press the edges down again, and tuck them under so the end of the loaf is smooth. (Or, put the seam on top, fold the edges up, and then turn it over. Much easier.) Place the loaf in a pan, and cover with plastic. Let the loaves rise until they're again double in size, then bake at 375 farenheit for 35-40 minutes.
Behold, bread.
Ingredients:
1/2 cup brown sugar
1/4 cup shortening
1 tsp salt
1-2 tbs honey (optional)
1-2 tbs butter/margarine (optional)
1/4 cup warm water
2 packets active dry yeast (about 1 and 1/2 tbs)
2 cups milk
1/4 cup wheat gluten flour (try a health food store -- if you can't find it, replace half the whole wheat flour with white flour, but you get a very different loaf)
1 cup multi-grain flake cereal
1/2 cup ground almonds
whole wheat flour to consistency; probably 4-5 cups depending on weather and the alignment of the stars
To start: Heat the milk. While it's in the microwave or the pan, add the sugar, shortening, salt, and honey and butter if you're using them to a large bowl. When the milk is hot, put the warm water (shouldn't be much more than body temperature) into a shallow small bowl and sprinkle the yeast across it; mix 'til dissolved and let it rest (at least 5 minutes, no more than 15).
Take the hot milk and add it to the sugar and shortening; mix it until the sugar has dissolved entirely and the shortening is completely melted. If you have to stick the whole thing in the microwave for more heat, it works.
Add the gluten flour, the ground almonds, the grain flakes, and a cup or two of flour (I like to bring it to the consistency of pancake batter at this point). When it's cooled to about body temperature, add the yeast and water. If you have a candy thermometer or other appropriate temperature sensing device, 100-110 degrees (Farenheit) is optimal. Mix it well again. Continue to add flour until the dough can be worked with minimal sticking and formed into a ball.
Flour a clean dry surface and your hands; turn the dough out onto the floured surface and begin to knead it. (I have the best luck kneading by curling my fingers over the dough and pushing down with the heel of my palm, then turning the dough ninety degrees and folding it forward towards me, repeating until the dough is elastic and smooth; this takes 5-10 minutes.) Continue to flour hands and surface as necessary during the process.
Grease a clean large bowl, and set the kneaded dough into it; cover with plastic to prevent it from drying and let it rise, ideally in a warm, humid place (not an oven, unless the oven's /off/). Again, depending on weather and the alignment of the stars, this could take anything from fifteen minutes to forty-five. When the dough approximately doubles in volume, turn it out on a clean dry surface (no flouring, this time), punch it down, and cut it in half. Shape both halves into balls and let it rest for a few minutes to recover elasticity. Use this time to prepare two standard loaf pans, which should be greased and floured lightly, tapping firmly over the sink to be sure all lose flour is removed.
When the dough is rested, use a rolling pin to roll it out into an elongated rectangle. Aim for seven inches by fourteen or so. Roll the dough up, pressing down with your fingers at the sides of the roll as you turn it to seal the roll. When you reach the end, roll so that the seam is on the bottom, press the edges down again, and tuck them under so the end of the loaf is smooth. (Or, put the seam on top, fold the edges up, and then turn it over. Much easier.) Place the loaf in a pan, and cover with plastic. Let the loaves rise until they're again double in size, then bake at 375 farenheit for 35-40 minutes.
Behold, bread.
no subject
I admit, I'm a lazy heathen who uses a bread machine myself. I don't even own a rolling pin these days...