1 Tbsp. Instant Dry Yeast
3 Cups Warm Water
1 Cup Honeyville's Milk Substitute (don't reconstitute this, just use the powder)
3 Tbsp. Honey
1 Tbsp. Salt
3 Tbsp. Honeyville's Powdered Shortening (don't reconstitute this, just use the powder)
7-8 Cups Flour
In a large bowl, pour Warm Water and sprinkle Yeast over top. Add Milk powder, Honey, Salt, and Powdered Shortening. Stir until dissolved.
|This is the Hard White Wheat Flour dough.|
Don't be nervous of kneading. When I first started making bread and heard the word 'knead' I thought I'd have to go back in time 150 years, wear a hoop skirt, and draw water from a well a 1/2 mile yonder. But I was wrong--it is easy! I'll show you how:
If I hadn't been recording with my left hand I would have used it to help maneuver the loaf during my "quarter turn" step. The dough shown is the Bakers Bread Flour dough.
Knead the dough until it is smooth and elastic. This bread dough felt like heaven in my hands it was so soft.
|Flour Dough from Left to Right: Bakers Bread, Hard White Wheat, Hard Red Wheat|
On a counter top punch down dough and separate into 2 mounds. Using the same technique as kneading begin shaping each dough mound into a loaf shape. I use two hands for this. As you fold over the dough and push down with the heel of your hands, gently pull out so that the dough isn't circular but elongates and becomes a loaf shape. Place the loaf-shaped dough into a greased loaf pan. Cover and let raise 30 minutes.
|Isn't she a beauty! This is the Bakers Bread Flour dough all ready to be tossed in the oven.|
Here is the finished product!
|I cut the ends off so you could see the differences inside. I wish I could bake heel-less bread!|
Now I have to add a small, eensy disclaimer here. I only have 2 loaf pans. Therefore the Bakers Bread Flour dough was baked first by itself. I started shaping my Hard White Wheat flour dough and realized, "Wait a second how am I going to cook the third loaf!?!?" Therefore the Hard White Wheat flour dough raised for about 25 minutes longer in the pan than normal since it was waiting for the Hard Red Wheat flour dough to catch up, who was waiting for the Bakers Bread Flour dough to cook. Are we all confused now or what!
This bread really isn't hard to make, it just takes some time. I didn't use any fancy equipment or wear a hoop skirt (but feel free to do so)! Please try it and tell me what you think. Leave a comment or email me your thoughts at email@example.com. I'd love to hear from you!