The one exception I have with the recipe as written, is the fact that two pounds of dough ( mine was 31 oz), will not fit in a 8 1/2 x4 1/2 loaf pan, that volume requires a 9x5 pan or 2 -7x3 pans. Giving PR the benefit of the doubt, it may just be a typo.Still someone is proof reading, right? Ok, maybe.
In all a simple to make bread,direct method, you'll have fresh bread in about 4 hours,not including cooling time. Having now made this recipe,I see oppurtunities for enhancements, such as ,sunflowers seeds, flax seeds, pumpkin seeds, soaked bulgur wheat etc, will cahnge this to a more interesting flavor and texture.
The results are , except for the too small pan size , the recipe performed as stated, proof times,rise times and baking, mine needed 45 minutes and I did not place the loaf pan on a sheet pan.
Here are the procedure photos:
|flour, ww flour,yeast,dms(dry milk solids),salt|
|blended the dry ingredients, then added 10 oz water, mixed ,then added shortening,and honey|
|dough came together after a couple minutes|
|covered bowl and allowed the dough to autolyse, a tip from Joanne at life and bread, she is an accomplished home baker, here is link to her blog...|
|after the 30 min autolyse, kneaded 5 min by hook,then 3 minutes by hand,dough was at 80 degrees|
|placed dough on an oiled bowl to rise,covered with plasic wrap|
|90 minutes later it is doubled|
|Clearly the pan size in the recipe is incorrect, as you see the dough completely fills the 8 1/2x4 1/2 size pan.|
|the dough weighed 31 oz, a 9x5 loaf pan is the correct size for this amount of dough|
|90 minutes later it's nicely risen|
|fresh from the oven, the internal temp was 200 degrees,brown on top and sides, sounded hollw when tapped on the bottom. Allowed to cool for 2 hours, as stated in recipe|
|Crumb shot, we enjoyed this with a buttery spread at dinner|