Stewed But What About Doughed?

After much probing I've been asked via email to release my Honey Wheat Bread Bowl Recipe. After all what is home cooked stew with out good homemade bread.

Base Recipe:
1 cup very hot milk
1 egg
2 tbs butter
3/4 cup stone ground wheat
1tsp salt
2 1/2 tsp wheat gluten
2 cups bread flour
1/4 cup honey
1/4 cup brown sugar
2 1/2 tsp bread machine yeast or fast rise yeast

Add eggs & butter to bread machine pan, slowly pour hot milk into pan. Add salt and wheat. Gently stir till wheat is mixed in. Let rest 15 minutes. Add flour, wheat gluten, and brown sugar. Make a well in center and add yeast. Pour honey over top. Select dough cycle. Watch the mixing to insure the dough forms a nice ball shape that's not too liquid or dry. Think sticky but soft play-dough.






Let rise in bread pan. Check it to insure it isn't escaping the pan. Punch down after at least 45 minutes. Take out of pan shape into bowl size balls on tinfoil lined baking pan.






I like to butter the top and cover with plastic wrap. Let rise at least one hour or until double. My rise cycle has gone as long as 90 minutes.

Bake 17 minutes at 350, brush with butter as soon as you pull them from oven. Let cool at least 30 minutes before curing tops off and coring inside for stew.

Diabetic Version:
1 cup skin milk
1 egg
2 tbs butter
1 1/2 cup wheat
1 tsp salt
1 1/2 cup bread flour
1/2 cup honey
2 1/2 tsp yeast

This has a slightly different taste, but still good. You can use water instead of milk but that makes a harder bread with a less sweet taste. Im a soft bread fan so most of my recipes have a milk base.

Why don't you try my recipes and let me know what you think!




- FKB Posted using BlogPress from my iPhone