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my bread recipe: the standard recipe (old)

Bill Evans, wje@acm.org

This is an old version of the recipe, before switching from refined sugar to honey and from high gluten flour (whose supply has become unreliable since the Russian blockade of Ukraine's winter wheat) to all-purpose flour. For the current recipe, go here.

Make sure you've read the narrated recipe at http://www.mariposabill.com/breadnarrativehg first.

420 g high gluten (bread) flour
 25 g refined (table) sugar
  6 g table salt
  7 g instant yeast
235 g warm water
 60 g canola oil

Place dry ingredients in mixing bowl. Mix for 15 seconds on speed "2". Add canola oil very slowly. Add water very slowly. Continue mixing on speed "2" for two minutes.

Place dough in bread pan. Cover with hot moist tea towel. Let rise for 40 minutes in a warm place.

Punch the dough down. Cover with the tea towel. Let rise for 25 minutes in a warm place.

Punch the down down. Remove the dough, grease the pan, and replace the dough. Cover with a dry tea towel, lightly floured on the underside. Let rise for 25 minutes in a warm place.

Remove tea towel. Bake for 35 minutes in an oven preheated to 175 C / 350 F.

Remove pan from oven. Let it sit at room temperature for 10 minutes. Gently remove loaf from pan and set on cooling rack.

Wait for at least an hour before slicing. Or: immediately slice in half, dig out the soft, steaming insides with your fingers, and eat it immediately.