This recipe makes a slightly dense chewey, bagel-like bread in less than an hour with minimal effort. The added gluten makes the bread moist while retaining a good crumb structure. The honey and molasses give the bread a mildly sweet taste and a nice color. Experiment with different flour combinations. My favorite is 1 cup oat flour mixed with 2 cups white or whole wheat. Whole oats grains, dried fruits or vegetables can be added for flavor. *NOTE (unbleached white, ww, oat, rye or combo 2 or more) **NOTE (90-105? F; feel slightly warm when tested on inside of wrist) Set mixture aside and let it rise for several minutes. Place the flour, salt and wheat gluten in a 4 cup or larger microwave safe bowl. When the yeast mixture has risen sufficiently, add it to the flour. In the same measuring cup measure 1 cup warm water, 2 teaspoons each of honey and molasses, and 1 teaspoon of oil. Stir to dissolve then add to the flour mixture. Mix together the dough, adding additional water as necessary to work all of the flour in to the dough. When dough is ready to knead, place a large jar of water in the microwave and heat on HIGH until it begins to boil (6-8 minutes). While water is boiling, knead the dough (either in the bowl or on the counter). To bake, you can use the same bowl that you mixed the dough in, or use another microwave safe dish. I like to use a lidded ceramic baking dish which I have preheated in the microwave by placing in it a small container of water and heating it at the same time as the jar of water. If using a bowl, lightly oil it. After kneading, place the dough back in the bowl or other baking dish, coating one side with oil then turning so that the oil side is up. Place the dough in the microwave along with the jar of water that you previously heated. Microwave on lowest power setting for 20-25 minutes until doubled in bulk. Microwave on HIGH setting 6-8 minutes. Bread is done when it springs back after pressing the crust. Remove the bread from the microwave and invert the bowl to remove the bread. If you prefer a browned crust, microwave the dough on HIGH 4-5 minutes then finish cooking in a 425? oven until nicely browned (if using a bowl in the microwave, invert the loaf onto an oven safe baking sheet). I imagine this dough could also be used as a pizza dough... especially if you partially bake it in the micro then finish it in the regular oven. Rachel Spence RSpence@PtiAlaska.Net From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 32 (29%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 11.2mg||0 %|
|Potassium 348.1mg||9 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 14.6g|
|Protein 4.6g||7 %|
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Calories per serving: 109
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