SilverSage
Resident Crone
I'm rootin' fer ya!
If you get this, you just must teach me how to overcome bread baking.
If you get this, you just must teach me how to overcome bread baking.
... American Test Kitchen ... This particular bread begins around the 14 minute mark. The whole video is wonderful and and a great learning tool. Unfortunately, I've not been able to fast forward to the multigrain bread but the whole video is good if you have 22 minutes to watch it.
http://picasaweb.google.com/burn1cesharpe/ATKRollsAndLoaves#5454222156213267490
Good luck Mama!!Okay....here we go. I made a couple of adjustments. I cut the recipe in half. I increased the honey to 1/4 cup. I used 2 1/2 teaspoons of bread machine yeast and I also added 1 Tablespoon of Vital Wheat Gluten. I put it in the bread machine on the dough cycle. It's running now. Wish me luck!
That looks awesome!! OK when you are happy with it I would love the final recipe. I hope you are keeping track of the amounts. LOLWell, the texture of this loaf turned out much better. I still need to make a little more adjustments to the recipe but this was definitely better
Karen I would love to see your recipe also.It looks nice and soft and moist, Mama. Surely, those are two of the qualities you were aiming for. I've thought about giving you the recipe I use for nice soft wheat bread, but it surely will not work the same for you as it does for me. Being right at sea level, the salt air from the bay, the warmth and the humidity - all of those unique factors combine to produce the best bread I've ever made. AND, it is better in summer than it is in winter.
If you want it, though - it's an old KitchenAid recipe for making bread in your KA mixer, let me know and I'll either post it or send it to you.
Hmmmm - I think I'll make some bread tomorrow! I have a new freezer (hooray!) and now I can stock up a bit better.