Ingredients
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Amt.
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Measure
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Ingredient
| | | | 8 | cups | flour unbleached | 4 | cups | wheat flour, wholewheat | 4 | tablespoons | yeast, instant | 2 | tablespoons | salt | 4 | tablespoons | sugar | 4 | cups (8 fl oz) | water | 4 | tablespoons | Oil, vegetable, sunflower, linoleic (less than 60%) |
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Steps
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Sequence
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Step
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| 1 | Combine flours, yeast, salt, and sugar. Mix well. | 2 | Add warm water and oil. | 3 | Knead with dough hook until dough is smooth and elastic. | 4 | Transfer dough to a large lightly greased bowl, flipping once to ensure all sides are oiled. Cover with a tea towel or cling wrap, and allow dough to rest for 10 minutes. | 5 | Punch dough down, recover, and allow to rise for 30 minutes, or until doubled in size. | 6 | Shape loaves and placed in lightly greased bread pans. | 7 | Put loaves into a cold oven. Set the oven to 400, and allow to bake for 30-35 minutes. | 8 | Remove loaves from pans, place on cooling racks, and cover with water-saturated (but well rung out) towel. Allow loaves to steam into wet towel to keep bread from drying out. |
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