Granary Bread For Bread Machines Recipes

GRANARY BREAD FOR BREAD MACHINES

Steps:

• Place water in the baking tin; add all the flour, followed by milk powder, sugar, salt, butter and lastly the yeast.
• Load up the bread machine and bake on whatever setting you have that takes 3 hours.
• N.B if you leave the bread to stand in the tin for 15 minutes before you turn it out, it comes away a lot easier.

GRANARY BREAD

Steps:

• Bring milk to 100 degrees (try microwaving 20 seconds on high). Sprinkle the yeast over the milk, let stand 5 minutes. Stir to dissolve.
• Mix flours, flax, oatmeal and salt in a large bowl. make a well in the center and pour in dissolved yeast.
• Draw enough flour into the yeast to make a soft paste. Cover and let paste "sponge" for 20 minutes.
• Combine egg white and oil in a glass measuring cup, wisk to incorporate. add enough water to make 1 cup total.
• Slowly pour water mixture into flour to form a firm, moist dough. You may need to add more flour if the dough is to sticky, do this 1 tsp at a time.
• Turn dough onto floured surface and knead about 10 minutes. flatten dough stightly with your hands and shape the dough for a loaf pan.
• Grease a 8" x 4" loaf pan with oil. place dough seam side down. cover with a dish towel and proof for 60 minutes.
• OPTIONAL after 30 minute proof: With a sharp knife or razor blade make a 1/2 inch slit down the center of the loaf.
• Preheat oven to 425, bake loaf for 20 minutes, reduce heat to 400 and bake an additional 15 minutes.
• NOTE: This can all be done with your upright mixer and a dough hook.

ITALIAN BREAD USING A BREAD MACHINE

Steps:

• Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
• Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.