BREAD MACHINE BREAD
Source of Recipe
Luisa Perkins of Cold Spring, New York
Recipe Introduction
Luisa Perkins of Cold Spring, New York, has supplied us with the
following soaked recipe for a bread machine. She uses a Zojirushi
bread machine (available from the King Arthur flour company), which
has a "homemade" cycle.
1 cup purified water
3/4 cup homemade whey
5 cups freshly ground hard wheat flour, preferably white wheat, not red
3 tablespoons Rapadura or Sucanat
4 tablespoons lard or butter
2 teaspoons sea salt
2 teaspoons yeast (SAF brand recommended)
Put the water, whey and flour into the bread machine loaf pan. Set the
homemade cycle to the maximum time allowed on preheat and rise
cycles-this should be at least 6 hours. The baking time should be set
to zero. After preheating and kneading, the dough has about 6 hours at
about 100 degrees. Add the remaining ingredients and set the machine
to the wheat cycle, which should be another 3 hours at least. The two
cycles together give the dough more than seven hours for the whey to
do its work. The bread comes out nicely browned, risen to the top of
the loaf pan and flat on top. It has a good, even structure and
texture. If you start in the morning, the bread is finished by early
evening and will be cooled off and ready to eat the following morning.
Makes a 2-pound loaf.
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