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Satire, Mystery, Fantasy & Facts
Foodie Foto Recipes, Collection #02
Seven-Grain Bread
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 yeast
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 yeast
remaining loaf ingredients:
1/2 tsp salt
2 Tb corn oil
1 C unbleached flour
1/2 tsp salt
2 Tb corn oil
1 C unbleached flour
flour for kneading
Non-stick cooking spray
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.
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.
