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Ingredients
- 1 1/2 tsp Active Dry Yeast To 2 Tsp
- 1/3 c. Sugar To 1/2 C
- 1 tsp salt
- 1/4 c. Potato Flakes Prefer Granules
- 2 tsp Cornmeal Not Cornflour
- 6 c. Bread flour
- 3 3/4 c. Water to 4 C
Directions
- I do not like a sour white bread, so a longer rise with less yeast is OK.
- Julia Childs "Best Chefs" series made a bread that looked like this one, raised in a basket, filled with olives. VERY slow rise. Crusty and fluffy inside. However this one is soft inside, and somewhat dense, like a bagel. a Montreal Bagel.
- I now use my Cuisinart(extra large), with the regular knife blade. It's tricky, but once you find the correct consistency, it only takes 1-2 min to knead the dough. Over heating the dough can occur if left to knead much longer.
- I haven't tried it with whole grains. Mostly to make the softer doughs, egg bread ( Challah ), pizza, french bread, potato/corn meal. The advantages are which if I'm having a pizza party I can whip up tons of dough in a few min or possibly make a party/dip loaf.
- I've also taken to producing huge crusty loaves with raggety tops. I smear the insides with some oil, cover with loose plastic wrap and close machine.
- Hitting the pulse switch to punch it down.
- The dough rises in the food processor, blade and all. Then dump the rough mass onto corn meal, or possibly sesame seeds. Gently remove blade from top of mass. Healthy pinch together the top here and there. Spray with water or possibly dust with flour, bake at 450 F for 30 minutes. reduce to 350 for 20 minutes. or possibly till it 'clunks'.
- 450 F yield: 2/4x8 loaves (appx)
- 1/ 15x7"loaf
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