Wednesday, May 18, 2011

Round Loaf

When I take this bread to friends I always get the same question.
What is in this bread? It is a great combination of sweet and wheat.
Molasses
 provides some of the sweet and the mixture of
Wheat and White
flour gives it a perfect texture. I love having it with soup,
cow cheese, or making it into croutons.

Round Loaf

4 cups flour
2 cups warm water
2¼ tsp. yeast
1 cups wheat flour
⅓ cup sugar
2 tsp. salt
3 T. molasses
3 T. butter, melted

Dissolve yeast in warm water. Set aside for 5 minutes. Combine wheat flour, salt, and sugar. Add yeast mixture, butter, and molasses. Mix well. Add white flour. Mix well.

On lightly floured surface, knead dough for 5 minutes. While kneading, add more white flour, if needed, to make a smooth dough. Place dough in oiled bowl.

Oil the top of the dough and cover with plastic wrap. Allow to rise until doubled in size, about 1 to 1½ hours. Punch down and let rise again until doubled in size, about 1 hour.
  
Divide dough into 5 balls and place on greased baking sheet. The balls need to be spaced far enough
apart on the pan to grow as they cook, without touching another loaf.

Cover with plastic wrap. Let rise 30 minutes. Prick each loaf with a fork several times.

Bake at 350° for 30 minutes.


4 comments:

Nada said...

Do you prick the balls before they rise?

Linda said...

Nada, blogger was having technical difficulties, and I don't know where your comment went, but yes you prick the bread after it rises.

Linda said...

AAUUUGGGHHH! More technical difficulties, sorry this is like the post that never goes away!

Linda said...

Nada, I am going to cook them next week. I will let you know how it goes.