24
MULTI-GRAIN FRENCH
1½ Pound Loaf
INGREDIENTS
2 Pound Loaf
10 ounces (1¼ cups)
1 tablespoon
2 cups
1 cup
½ cup
1¼ teaspoons
2 teaspoons
- or –
1½ teaspoons
WATER, 27
°°°°
C
BUTTER or MARGARINE
ALL PURPOSE or BREAD FLOUR
WHOLE WHEAT FLOUR
7-GRAIN CEREAL
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
12 ounces (1½ cups)
1½ tablespoons
3 cups
1 cup
½ cup
1½ teaspoons
2¼ teaspoons
-or-
2 teaspoons
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE
Bread Select Setting To Use: basic/specialty
1
. Add liquid ingredients and butter to pan.
2
. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry
ingredients, then level ingredients, pushing some of the mixture into
the corners.
3
. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker
4.
Program for recommended bread select setting and
desired crust color. Program time delay if being used.
Start bread maker. When done, turn off, unlock pan and
remove with oven mitts. Shake bread out of pan. Cool on
rack before slicing.
SOURDOUGH STARTER RECIPE
1 cup milk
3 tablespoons plain, nonfat yogurt
1 cup bread flour
1. In saucepan or microwave, heat milk to 38°C. Remove from heat and stir in yogurt with a wooden or plastic spoon. Do not use
metal utensils. Pour mixture into a warm glass, ceramic or plastic 6-cup bowl with a tight fitting lid. Do not use a metal bowl. Cover
and let stand in a warm place 18 to 24 hours or until mixture is consistency of yogurt. When clear liquid forms on top of mixture, stir
to blend in. If liquid turns pink in color, discard mixture and start over with fresh ingredients.
2. After mixture thickens, stir in 1 cup bread flour. Cover bowl tightly and let stand in warm place until mixture bubbles and has a sour
smell, 2 to 5 days. Any clear liquid that forms on top of mixture can be stirred in. If the liquid turns pink in color, discard mixture and
start over with fresh ingredients. Makes about 1
⅓
cups. Use starter immediately or cover and refrigerate until ready to use. See
instructions below for proper use and maintenance of starter.
TO USE AND MAINTAIN SOURDOUGH STARTER
1. Remove amount of room temperature starter as needed for recipe. If starter was refrigerated, allow to sit at room temperature 12 to
24 hours or until bubbly. Stir in clear liquid that forms and remove amount needed for recipe.
2. Replenish starter every time some is removed with equal amounts of warm milk and bread flour. For example, if 1 cup of starter
was removed to make bread, replenish remaining starter with 1 cup of warm, 38°C milk and 1 cup of bread flour. Stir well to blend,
cover bowl and let stand in warm place until bubbly, 12 to 24 hours. Use immediately or cover and refrigerate until used, allowing to
set at room temperature 12 to 24 hours before using as noted in Step 1 above. If at any time liquid on surface of mixture turns pink in
color, discard mixture and start over with fresh ingredients.
Summary of Contents for 41085Z
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