Email to Cat      

Country Hearth Bread

Source of Recipe


Bon Appetit






List of Ingredients



• 1 envelope dry yeast
  
• 3 Tbsp light brown sugar
  
• 1 cup warm water (105 to 115 degrees, F)
  
• 2-3/4 cups bread flour
  
• 1/2 cup whole-wheat flour
  
• 1/4 cup rye flour
  
• 1/4 cup cornmeal
  
• 1/4 cup instant nonfat dry milk
  
• 2 Tbsp vegetable oil
  
• 1 egg
  
• 1-1/2 tsp salt
  






Instructions



1. Oil a large mixing bowl and set aside. Combine yeast and sugar with warm water in small bowl and let stand until foamy, about 10 minutes.
   
   
2. In work bowl of processor, combine 2-1/2 cups bread flour with whole wheat flour, rye flour, cornmeal, instant milk, oil, egg and salt. Mix about 10 seconds, stopping machine once to scrape down sides of bowl. With machine running, pour yeast mixture through feed tube and blend until dough forms a ball, about 40 seconds. If dough is too wet, mix in remaining bread flour 1 tablespoon at a time until no longer sticky.
   
   
3. Transfer to oiled bowl, turning to coat all surfaces. Cover with damp towel. Let stand in warm, draft-free area until doubled in volume, about 1 hour.
   
   
4. Butter a 9x5-inch loaf pan and sprinkle with either whole-wheat flour or cornmeal. Transfer dough to lightly floured surface and roll into a rectangle. Roll up lengthwise, pinching ends and seam tightly. Arrange loaf, seam-side down, in prepared pan. Cover with damp towel. Let stand in warm, draft-free area until almost doubled in volume, about 35 to 45 minutes.
   
   
5. Position rack in center of oven and preheat to 375 degrees (F). Bake 35 minutes. Remove from pan and let cool on wire rack.