This recipe is from Marcey, and she got it from Chef Brad.
6 cups hot water (110)
2 Tbsp salt
2/3 cup canola oil
2/3 cup honey
3 Tbsp dough enhancer
3 Tbsp Saf or other instant yeast
16-18 hard white wheat flour (or other)
Combine ingredients in Bosch bowl with dough hook, using only half of the flour, placing flour in last with yeast on top.
Begin mixing, adding enough remaining flour until dough cleans sides of bowl (it may not require all of the flour). Knead 6 minutes or until gluten had developed. Remove from bowl and divide into loaves.
Form loaves for pans or free-standing loaves. Let rise to double.
Bake in preheated oven ( preheat oven to 400), dropping temperature to 325. Bake 20-25 minutes or until internal bread temperature reaches 180.
*For those of you who don't own a Bosch mixer, I have made this bread several times by hand... it's quite the work out, but the end result is totally worth it! I generally split the dough in half so that it's more manageable to knead by hand.*
6 cups hot water (110)
2 Tbsp salt
2/3 cup canola oil
2/3 cup honey
3 Tbsp dough enhancer
3 Tbsp Saf or other instant yeast
16-18 hard white wheat flour (or other)
Combine ingredients in Bosch bowl with dough hook, using only half of the flour, placing flour in last with yeast on top.
Begin mixing, adding enough remaining flour until dough cleans sides of bowl (it may not require all of the flour). Knead 6 minutes or until gluten had developed. Remove from bowl and divide into loaves.
Form loaves for pans or free-standing loaves. Let rise to double.
Bake in preheated oven ( preheat oven to 400), dropping temperature to 325. Bake 20-25 minutes or until internal bread temperature reaches 180.
*For those of you who don't own a Bosch mixer, I have made this bread several times by hand... it's quite the work out, but the end result is totally worth it! I generally split the dough in half so that it's more manageable to knead by hand.*
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