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Bread Crumb Bread




Source of Recipe


Internet


List of Ingredients




Yield: 2 loaves.

1 cup dry bread crumbs (see note)
2 cups hot water
1/3 cup molasses
3 tablespoons butter
2 teaspoons salt
2 packages FLEISCHMANN's Active Dry Yeast
1/4 cup warm water
1 tablespoon vital wheat gluten
1 cup whole wheat flour
4 1/2 to 5 cups bread flour, divided



Recipe



Combine bread crumbs, hot water, molasses, butter and salt in a large mixing bowl. Stir until thoroughly blended. Let cool to lukewarm.

Meanwhile, sprinkle yeast over warm water in a small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.

When bread crumb mixture is lukewarm, add the yeast mixture, gluten and whole wheat flour. Mix thoroughly. Add the bread flour, 1 cup at a time, mixing thoroughly after each addition, until you have a fairly stiff dough.

Turn out dough onto a lightly floured surface and knead 5 minutes. Cover dough and let it rest for 5 to 10 minutes. Knead 5 to 7 minutes, incorporating additional flour as needed. The dough will remain slightly sticky but should be quite elastic. Lightly coat the surface of the dough with butter and place back in the rinsed mixing bowl. Cover bowl with a clean towel. Let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled in bulk.

Punch down dough. Divide dough into two equal pieces and form each piece into a loaf. Place in greased 9x5x3-inch loaf pans. Cover and let rise about 45 minutes, or until nearly doubled.

While dough is rising, preheat oven to 375 degrees. Bake loaves for about 35 to 45 minutes, or until golden brown. Lightly cover the loaves with aluminum foil if the tops begin to brown too quickly. Loaves are done when they come out from the pan easily and sound hollow when tapped on the bottom. Let cool on wire racks.

Note:
To make bread crumbs, remove the crusts from stale (but not moldy) bread. Place crusts on an ungreased baking sheet. Bake in a preheated 300-degree oven 10 to 15 minutes; about halfway through, turn them over so they dry evenly. Remove from oven and let cool. Grind dried bread in an electric blender or food processor. If you only have a small amount of bread to crumble, place the dried bread in a plastic bag and crush it with a rolling pin until the crumbs are the desired texture. Dry bread crumbs stored in an airtight container will keep indefinitely.