Bernard Clayton's New Complete Book Of Breads
makes one 9x5" very large loaf / or 2- 8x5 medium loaves ( I prefer)
3 1/2 cups all purpose flour
2 eggs, room temperature
1 cup hot water (120F-130F)
2 tbs butter (originally vegetable oil)
4 1/2 tsp dry yeast or 2 packets
1/2 cup instant potato flakes may also use mashed potato of same amount
1/2 cup wheat germ
1/4 cup dry milk powder …. may use fresh milk ( about 9oz) ,omitting water
2 tbs honey (recipe calls for sugar)
2 tsp salt
Add 2 cups of flour into a mixing bowl and add remaining ingredients. Stir with wooden spoon to blend. Or mix with paddle in mixer.
Add additional flour, 1/4 cup at a time, to form a shaggy mass of dough. Work the dough until it is no longer sticky and holds together.
Turn the dough out onto a floured surface and knead for roughly 10 minutes ,or in the mixer using dough hook. Add additional flour sparingly if dough is sticky.
Knead until dough is soft and elastic and passes the window pane test.
Return dough to bowl, now greased, and turn to coat. Cover bowl with plastic and let rise 60 minutes, or until doubled in size .
When dough has doubled, turn it out onto kneading surface. Shape into a ball and let rest 3 to 4 minutes.
Shape the dough for a bread pan, and place in greased pan(s) Cover with plastic and let rise 30 minutes or until double
20 minutes before baking, preheat oven to 400F. Bake for 15 minutes at 400F, (If bread browns too quickly cover with a sheet of foil or paper sack) then reduce temp to 375F and bake for an additional 25 minutes.
Remove from oven and let cool before eating.
To make The Grilled Cheese Sandwich:
|place slices of Brie then sliced pear ,drizzle with honey|
|close up, top with other slice of bread, butter generously, grill!|
|How could one resist!|
|you could almost feel the warmth!|