This is the bread I started off with:Classic Sandwich Bread
2 1/4 teaspoons dry active yeast (1 envelope)
1/2 teaspoon sugar
1 cup warm milk
1 Tablespoon honey/agave nectar/ molasses
1/4 cup vegetable oil
2 1/2 teaspoon salt
5-6 cups bread flour (near specialty flours)
- In a small bowl, stir 1/2 cup warm water and the yeast together (add water to yeast, for easiest mixing), and set aside until foamy, about 10 minutes. (if it does not foam, your yeast is no longer good, and you need more) In a larger bowl, combine the milk, 1 cup warm water, the honey, oil, and salt, then stir in the proofed yeast. Using a wooden spoon (or the paddle accessory of an electric mixer) work in the flour one cup at a time until you have a shaggy, heavy dough, that leaves the sides of the bowl.
- Turn it out onto a lightly floured surface and gradually knewad in the remaining flour until the dough is smooth and resiliant (you poke it, it returns to shape quickly), about 5 minutes.
- Put dough in deep oiled bowl, turning it so that the top is oiled too. cover with a damp towel and set in a warm place to rise until doubled in bulk (and hour or longer)
- Deflate the dough by pressing down on it, then divide it into two equal pieces (or cut into rolls), shape into balls, cover, and let rest for 10 minutes. meanwhile, oil two bread pans. Flatten the dough into two rectangles the length of the pan. Roll it up tightly, pinsh the seams together to esal the ends, adn place in the pans, seam-side down. Cover again and let rise until the dough is just above the edge of the pan, about 35 minutes.
- Preheat the oven to 375*F. Leave the dough as is or score the top with three diagonal slashes (use a steak knife). Brush with the egg glaze and bake until browned and pulilng away from the sides, 40-45 minutes. If the tops get too dark, loosely cover with foil.
- Turn the bread out, tap the bottom to make sure it has a hollow sound, not a thud, then set on a rack to cool.
Now, this makes 2 loaves, so when I allow to rise that 2nd time, before putting into the loaf pan, I freeze one. When I'm ready for another loaf, I just thaw it out, let it rise in the loaf pan, and bake. ONE of these will get me through a week for sandwich bread or rolls with dinner (just shape and bake less time, usually 20-25m). If I'm making soups a lot, though, we go through it faster.
ere's the recipe I use to make 100% whole wheat bread. It does take a little longer, and more waiting here and there, but we like this one better:
Whole-wheat sandwich bread:
The sponge: (starter)
2 1/4 t (1 envelope) active dry yeast
1/4 c unsulfured molasses
2/3 c nonfat dry milk or dried buttermilk/ soy milk
1/2 c vital wheat gluten flour
2 c whole-wheat flour
Stir above ingredients until smooth. Scrape down the sides of the bowl, and set aside in a warm place for an hour until it's foamy on top and doubled in volume.
Gently stir down the sponge, then add:
1/3 c vegetable oil
1 1/2 t salt
3 1/2c whole-wheat flour (1/2 cup at a time)
Stir in flour in 1/2 cup increments until you have a shaggy, heavy dough. Turn it out onto a lighlty floured counter and knead in as much flour as teh dough will take, adding it a few Tablespoons at a time. Knead until dough is smooth, but still tacky, 3-5m.
Put dough in oiled bowl, turn to coat the top, then cover and let rise in warm place until doubled in bulk (1 1/2 hours or longer) Deflate the dough, and divide into 2, shape into loaves, and place seam side down in 2 greased bread pans. (if you like a rustic look, roll the loaves into wheat bran or wheat flakes before putting them in the pans) Cover again and set aside until the dough has risen to the edge of the pans, about 45m. During the last 15m, preheat the oven to 375*. Bake in center of the oven until browned, 45-50m. Let cool completely before slicing.
(you can use dry soy milk if you can find it... it's not cheap... or use 2 3/4c warmed up soy/rice/almond/oat milk in place of the water and milk powder)