Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 24 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 packages yeast (4 1/2 teaspoons)
- 1/2 cup warm water 115-120 degrees
- 1 pinch ginger
- 1 teaspoon sugar
- 1/3 cup honey
- 1 tablespoon salt
- 1/4 cup shortening (4 tablespoons)
- 1 3/4 cups warm water 115-120 degrees
- 3 cups whole wheat flour or mixture of grains
- 3 cups white flour
- 1 cup flour (if needed)
- 2 tablespoons Bread Dough Enhancer (King Arthur)
- 1 Tablespoon vegetable oil
- shortening to coat baking dish
Preparation
This is a very fluid recipe. You can use only whole wheat flour, but the texture will be a little different. I tend to use 3 cups of whole grain, and 3-4 cups of white (you can substitute 1 cup of soy flour for the white for more protein). Adding some white flour tends to lighten the bread nicely.
1. Dissolve the yeast in the 1/2 cup warm water with the pinch of ginger and 1 teaspoon sugar. Let it stand until it bubbles up. This is called proofing the yeast, and is how you can tell that it is alive.
2. Beat together the honey, salt, shortening, and the 1 3/4 cup warm water. Add proofed yeast mixture. The shortening can be measured using a solid cup (the same type that you use for the flour) or with cold water (1/2 cup cold water, then add shortening, pushing under, until the water comes up to 3/4 cup mark).
3. Measure out 6 cups flour (3 grain/3 white or other mixture) by stirring flour to add air, spooning into a dry measure cup, and levelling off with a knife. Don't shake or tap to level. Add four mixture to the liquid mixture and also add the Bread Dough Enhancer. Beat about 3 minutes; until well incorporated. It will be wet and a little "shaggy" as the gluten strands are beginning to form.
4. Add small amounts of soy flour (for protein) or white flour (up to one cup) while kneading, but be careful not to add too much! Remember--the texture before you knead should be like sticky thighs!!! :) The dough will be a bit sticky to start with, but as you knead (by hand or machine), the dough will ball up nicely. You should knead about 8-10 minutes by hand or 5-7 by machine. You can tell that the dough is kneaded enough when the ball is silky and smooth and not grainy or bumpy. Some people refer to this as "baby bottom" smooth!
5. Take a large bowl or rising container, pour in about 1 T oil, and place the dough in, turning to coat with oil. Cover with saran wrap and let rise in a warm place until double. Punch down. Let rise once more if you have time, and punch down again, although it's not crucial.
6. Shaping the loaves: Grease your loaf pans first with shortening (use a piece of wax paper or saran wrap). After you punch down the dough the last time and get rid of all of the air, divide the dough into two pieces and roll or pat into a rectangle about two times the width of the bread pan and about 2 inches longer. Fold in the sides to the middle and pinch well. Fold in the ends to make a nice shape, turn over and carefully place in loaf pans. Cover with saran again and let rise in a warm place until loaves double. Preheat your oven to 350 degrees F during the final rise.
7. Bake 30-35 minutes at 350 degrees (your air pan seems to need more time). When you take the loaves out of the oven, brush with melted butter and cool for 5-10 minutes in the pan before cooling completely on a rack.
Extra tips:
If the loaves start browning too fast, place a loose piece of foil over them, shiny side facing up, to reflect the heat away from the top.
Loaves are done when you can tap them and get a hollow sound. You can also stick in a tester. if you aren't worried about the look. The bottom should be light brown and crusty.
PAN SIZE: This recipe seems to make two 8x4-inch pans, but you can divide the dough unevenly, and make one 9x5 and one small 8x4.
