Corky's daily bread
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Corky's daily bread
  Bread  
Last updated 6/12/2012 1:17:47 AM. Recipe ID 48342. Report a problem with this recipe.
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      Title: Corky's daily bread
 Categories: Corky, Breads, Good
      Yield: 1 Servings
 
      3 c  Unbleached flour
      1 c  Whole wheat flour
    1/2 c  Nonfat milk powder
  1 1/4 c  Warm water (85 deg for
           Regular yeast, 100 deg for
           Rapid rise)
      1 tb Molasses
      1 pk Yeast
      1 ts Coarse salt or 3/4 tsp table
           Salt
    1/4 ts Ascorbic acid crystals (such
           As Fruit Fresh or
           EverFresh)
      1 tb Vegetable oil
      1    Egg white
 
  Proof yeast in 1/2 c of warm water with molasses.  Add yeast mixture
  to 2 cups of unbleached flour along with 1/2 c more of the warm
  water. Mix, either by hand or with an electric mixer, until the
  gluten is well developed, about two min.  Mix remaining 1/4 c water
  with last four ingredients and add to first mixture along with the
  whole wheat flour and dry milk.  Mix until well combined (this can
  also be done by hand or with an electric mixer).  Turn out on a WELL
  floured board and knead, adding additional flour as necessary, until
  you have a slightly sticky, satiny dough.  Form dough into a ball and
  place in an oiled bowl to rise until doubled in bulk.  Punch dough
  down and form into a loaf and place in an oiled 5X9 bread pan.  Cover
  with a towel and allow to rise until doubled in bulk (the dough will
  rise well above the top of the pan). Place loaf into a preheated 425
  deg. oven and bake for 10 min. Reduce oven temp to 350 deg and bake
  an additional 25 min. Allow to cool before slicing.




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Recipe ID 48342 (Apr 03, 2005)

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