sandwich bread

This is quite easy by feel. Because it is much more forgiving than sourdough. Sourdough yeast consumes flour as it rises so you get only one chance for success. This flopped over for being too loose. It was dumped out and stretched over a dusting of whole wheat flour that became incorporated into the dough. It rose again brilliantly.

There is some degree of measurement as a cup scoop is used for both flour and water. Approximately twice as much flour as water. Plus yeast, and that's it.

This pan holds 1+1/2 cup water with 3 cups flour.

Except this bread is fortified and that changes things a bit. 

Powdered milk to fortify the water. 
1 jumbo egg that changes the liquid and adds a little fat.
2 Tablespoons butter for additional fat

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