Monday, March 24, 2008

White And Wheat-Same Basic Recipe

Two very different results from the same basic recipe. For wheat, substitute out two cups of whole wheat flour for white. The recipe will make two loaves or one large tray of rolls.

You Will Need:

1/4 cup warm water

2 1/4 teaspoons dry (not instant) yeast

2 tablespoons sugar

2 teaspoons salt

4 tablespoons unsalted butter

2 cups whole milk

5-6 cups white bread flour or 3 cups white bread flour and the rest in whole wheat

6 teaspoons vital wheat gluten

Dissolve the yeast in warm water and let stand until ready to use. Scald the milk and pour over butter, salt and sugar in a large bowl. Cool to lukewarm and then add the yeast. Add three cups of the flour beating vigorously with a wooden spoon. Add the rest of the flour and vital wheat gluten until you have a soft dough. Knead until smooth (about ten minutes). Place in a buttered bowl, cover and let rise until doubled-about 1 1/2 hours.

Gently deflate dough and let rise another 30 minutes.

Grease pans or tray (if making rolls) and shape dough as preferred. Dust lightly with flour and cover with a cotton towel.Let rise until doubled.

Preheat oven to 400 degrees F.

For rolls, bake about 25 minutes. For bread about 30-35.

Cool on racks.

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