This is the sixth recipe in the second collection in the recipe subsection of my personal website: Seven-Grain Bread. Click through for the same recipe as below with photo illustrations.
sponge ingredients:
1/2 C leftover mashed potatoes, cold
3/4 C 2% milk, scalded
1/4 C unbleached flour
1/2 C seven-grain cereal mix
2-1/4 tsp active dry yeastremaining loaf ingredients:
1/2 tsp salt
2 Tb corn oil
1 C unbleached flourflour for kneading
Non-stick cooking spray
1. Combine sponge ingredients in large mixing bowl. Stir briskly to mix thoroughly. Cover with damp cloth and place in warm location to proof. (Sponge is proofed when the surface looks curdled.)
2. Add salt & corn oil to sponge; stir briskly with wooden spoon. Add flour to sponge in half-cup increments, stirring to mix after each. Dough should form a ball.
3. Turn dough onto well-floured board and knead until smooth, about ten minutes. Add flour as needed to prevent sticking.
4. Form dough into ball, place in mixing bowl sprayed with non-stick cooking spray, cover with damp cloth and let rise until doubled.
5. Punch down risen dough, turn out onto floured board, and form into loaf. Place in baking dish, cover with damp cloth, set in warm place and let rise for 20 to 30 minutes.
6. Bake at 350°F for 30 to 40 minutes, until browned. Loaf is done when it sounds hollow when pinged with a finger or gently knocked.
7. Turn loaf out of baking dish onto cooling rack. Allow to cool for 5 minutes before trying to slice.
Makes one smallish loaf.
Note 1: I scald milk for a single loaf of bread by microwaving on high using the “beverage” setting at 1 cup.
Note 2: the second rising is not meant to allow the loaf to reach its full height. It should “pop” in the hot oven when the gas created by the yeast in the second rising expands as it heats.
I will submit this to the Carnival of the Recipes.
The first collection of recipes is available as a free downloadable ebook from either the recipe section or the ebook section of my personal website.
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