Saturday, March 17, 2012

Bread follow up

The bread from the other day came out great!  Here is the recipe for a nice sandwich bread.

1 1/2 cup of warm water
1 cup of sourdough starter
2 tablespoons of honey
2 tablespoons of Greek Yogurt - or drained yogurt
2 1/4 teaspoons instant yeast
4 - 7 cups of all purpose flour
1 tablespoon salt

Pre heat oven to 375

Put all of the ingredients in the bowl of your stand mixer and mix with the dough hook on low until combined. Then knead for 7 minutes.  The amount of flour will vary so I recommend starting with 4 cups and then adding more as you need to.  The dough should be smooth and not sticky.  I added up to 6 cups and then let the dough rest in the bowl before continuing.  If you do that, you can give the flour time to absorb the moisture.  Then added a little more until I go the results I wanted. You do not want a really stiff dough so use less. If it is sticky it may need more flour and more kneading.

Put the dough in an oiled bowl and turn to coat the dough. cover with oiled plastic wrap and a towel and let raise until doubled in size.  Punch down the dough and form into two loafs. Put the dough into the bread pans which have been oiled. ( I use BakKleenZT it is wonderful).  Let the dough raise until it is at least one inch over the rim. Bake at 375 for 30 minutes or until golden brown The internal temperature would be 190 - 200 on an instant read thermometer.