May substitute regular for BB Buttermilk, just add same amount; believe me the latter makes this even better!
Enhanced YEAST Mix: (combined includes) 2 tsp (EACH) SAF Red instant yeast or Red Star, lecithin powder
and vital wheat gluten. Plus 1 1/2 tsp Instant ClearJel, 1/2 tsp baking soda & a pinch of Fruit Fresh, aka: ascorbic acid.
________________________________________
NEEDED EQUIPMENT
(Additional Info: detailed at end of post.)
BREAD MACHINE: check manual for order of ingredients.
STAND MIXERS: see KitchenAid Mixers: Kneading Tips.
In a Bosch Universal Mixer with (small-batch) Dough Hook Extender
.
KITCHEN SCALE: weighing
is more accurate rather than (volume).
LOAF PANS: 8 x 4 Basic 12 x 4 Pullman pan (lid extra)
THERMOMETER: instant-read
KNIFE: electric
(optional)
BAGS: 8" X 4" X 18" clear poly bags
DIRECTIONS
Ingredients: Spray dough blade and shaft; fit the blade in pan, helps to keep it from sticking later. Combine the buttermilk & water in a saucepan to warm until 110°F; test with an instant-read thermometer, and then add to bread machine pan. Add honey, butter and salt. Add flour, spread out to cover the corners; add Enhanced YEAST Mix.
Dough Cycle: Press START. Wait 5 minutes for dough to knead, allowing for wheat flour to absorb liquids. Open the lid, the dough should feel soft and pliable, slightly tacky, but not sticky. Taste it; should TASTE as good as a baked loaf. If it doesn't, use a salt shaker to sprinkle in as much salt as needed. Plus the dough should feel soft and pliable, slightly tacky, but not sticky. If either too wet or dry, add water or flour, only 1-tsp at a time, until the dough become as soft as a baby's bottom.
Shaping: Once the cycle is finishes, allow the dough to rise until double. Remove to shape hand and place in a sprayed 8 x 4 (or 12 x 4) loaf pan. Cover loaf; allow dough to rise 1 to 2-inches above the rim of the pan.
Comparing: Fresh Ground Wheat vs. King Arthur Whole-Wheat. BIG Difference! Left has both red & white "fresh ground" whole-grain flours and store-brand bread flour. Right, just King Arthur "premium" whole-wheat and store-brand bread flour.
Bake: Preheat OVEN to 350°F. Bake 30 minutes. Test internal temperature of a loaf, with an instant-read thermometer. A fully baked loaf should register 195°F to 205°F, (lower temp) best for High Altitudes.
Cool, Slice & Bag: Patience is a virtue in baking! Don't slice for bread yet! Cool for at least 30 minutes and slice with an electric knife for perfect (non-gummy) slices. Do NOT bag loaf when warm or hot. Doubled-bagged, unsliced loaves have a better freezer-life, although not as convenient as sliced loaves. Defrost bagged on the counter, until thawed, try avoiding the microwave.
Nutrition Per Slice: 110 Calories; 1g Fat (10.0% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 118mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Most Warmly,
Sharon Anne
Bread Machines: Sunbeam
, Zojirushi Supreme
or Virtuoso
Bread Pans: 8 x 4 Basic 12 x 4 Pullman pan (lid extra)
Kitchen Scales: OXO Good Grips
Ozeri Pronto
Instant-Read Thermometer: Weber Digital
Taylor Classic
Electric Knives: Black & Decker
Cuisinart
8" X 4" X 18" Clear poly bags: Bread Bags w/Ties, 100 count
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I receive small monetary compensations from the links to any products or services on this blog, but you never pay anything extra. Please note, I only endorse products that I believe may be of value to my readers.
[AMAZON]
Zojirushi Supreme, with its traditional-shaped pan. .jpg)
.jpg)
