Rosemary Whole Wheat Bread

[Guest guest]

Just made this today, and it is delicious!

 

- Kate O'

 

 

 

* Exported from MasterCook *

 

Rosemary Whole Wheat Bread

 

Recipe By :Beth Hensperger

Serving Size : 20 Preparation Time :0:00

Categories : Bread

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 c water -- warm (105 to 115 degrees)

2 tbsps active dry yeast -- (two packages)

pinch light brown sugar

1 c soy milk -- warm (105 to 115

degrees)

1/3 c light brown sugar -- packed

3 tbsps oil

1 tbsp salt

1 Ener-G egg replacer

2 1/2 c whole wheat flour -- fine or medium

grind

2 tsps dried rosemary -- well crushed

3 1/2 c unbleached flour -- to 4 cups

oil -- for brushing

 

Proofing the yeast: In a small bowl or a 1-cup liquid

measuring cup, pour 1/2 cup of the warm water. Sprinkle the

yeast and the pinch of brown sugar over the surface of the

water. Stir to dissolve and let stand at room temperature

until foamy, about 10 minutes.

 

Mixing the dough: In a large bowl using a whisk or in the

bowl of a heavy-duty electric mixer fitted with the paddle

attachment, combine the remaining water, the soy milk, the

1/3 cup of brown sugar, oil, salt, egg replacer, rosemary,

and the whole wheat flour. Beat hard until creamy, about 1

minute. Stir in the yeast mixture. Add the unbleached flour,

1/2 cup at a time, until a soft, shaggy dough that just

clears the sides of the bowl is formed. Switch to a wooden

spoon when necessary if making by hand.

 

Kneading: Turn the dough out onto a lightly flowered work

surface with the plastic pastry scraper and knead until soft

and springy, 1 to 3 minutes for a machine-mixed dough and 4

to 7 minutes for a hand-mixed dough, dusting with flour only

1 tablespoon at a time, just enough as needed to prevent

sticking. The dough will be smooth and very springy with a

slightly rough surface and sticky quality, but not dry. Do

not add too much flour or the baked loaf will be dry and

crumbly.

 

First rise: Place the dough in a lightly greased deep

container. Turn the dough once to coatand the top and cover

with plastic wrap. Let rise at room temperature until double

in bulk, about 1 to 1 1/2 hours. Do not allow this bread to

rise any higher than double, or it may collapse and bake

into a flat loaf.

 

Shaping and second rise: Turn the dough out onto a lightly

floured work surface to deflate. Lightly grease the bottom

and sides of the 9-by-5 inch loaf pans. Clay pans are

wonderful for this loaf. Divide the dough into 4 equal

portions. With the palms of your hands, roll into 4 fat

sausages, each about 10 inches long. Place two of the pieces

side-by-side. Starting in the center, wrap one around the

other to create a fat twist effect. Repeat to form the

second loaf. Place in the pans. Brush the tops with some of

the oil. Cover loosely with plastic wrap and let rise at

room temperature until the dough is almost doubled in bulk

and about 1 inch over the rims of the pans, about 30

minutes. These loaves need only a three-quarter proof for

the best baked volume.

 

Baking off and cooling: Twenty minutes before baking,

preheat the oven to 375. Brush the tops with more oil. Place

the pans on the center rack of the oven and bake about 35 to

40 minutes, or until the service of the loaves is golden

brown, the sides slightly contract from the pan, and the

loaves sound hollow when tapped with your finger. Remove the

loaves from the pans immediately to a cooling rack. Loaves

are best slightly warm or at room temperature.

 

Source:

" Beth's Basic Bread Book: Simple Techniques and Simply

Delicious

Recipes for Foolproof Baking "

Copyright:

" 1996 by Beth Hensperger "

Yield:

" 2 loaves "

 

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Per serving: 156 Calories (kcal); 3g Total Fat; (14%

calories from fat); 5g Protein; 29g Carbohydrate; 0mg

Cholesterol; 324mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Fruit; 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0