* Exported from MasterCook *
Bread, Light-As-Air Seed
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Bread Flour -- 240g
1 cup Semolina Flour -- 163g
1 1/8 cup lukewarm water -- 255g
1 tablespoon garlic oil -- or olive oil
1 1/4 teaspoons salt -- 8g
2 tablespoons nonfat dry milk -- 14g
1 1/2 teaspoons instant yeast
seed mixture -- for topping
This light-textured loaf with crunchy crust is perfect to serve with
soup or stew.
Weigh your flour; or measure it by gently spooning it into a cup,
then sweeping off any excess. Combine all of the bread ingredients,
mixing and kneading to make a smooth, slightly sticky dough.
Transfer the dough to a lightly oiled bowl, cover the bowl with
plastic wrap or your favorite reusable wrap, and set it aside to rise
for 1 hour; it should just about double in bulk.
Lightly grease the bottom part of a long covered stoneware baker,
about 14 1/2" x 5". (For other pan options see "tips," below.)
Sprinkle it with cornmeal or semolina.
Transfer the dough to a lightly greased work surface, and form it
into a smooth 13" log.
Place the log in the pan, brush the top with water, and sprinkle with
your favorite seeds.
Cover the pan with its lid, and let the dough rise for 45 to 60
minutes. Check it occasionally to see where it's at; when ready to
bake, it should have started to fill the pan side to side, and
crowned about 1" over the rim.
Just before putting the loaf into the oven, slash the top several
times, if desired. Hold your knife at a 45 angle to the dough's
surface, and slice quickly and decisively, about 1/2" deep.
Place the pan in a cold oven, and set the oven temperature to 425F.
Bake the bread for 30 minutes, remove the lid from the pan, and bake
an additional 5 to 10 minutes, or until the bread is golden brown and
its interior temperature measures 190F on a digital thermometer.
Remove the bread from the pan, and allow it to cool on a rack. Store
any leftovers, wrapped in plastic or your favorite reusable wrap, at
room temperature.
To bake in a standard 8.5" x 4.5" loaf pan, simply shape the dough
into an 8" log, place it into the lightly-greased pan, and top it
with seeds. Let the loaf rest for 45 to 60 minutes. Preheat the oven
to 375F 20 minutes before you're ready to bake. Slash the loaf, if
desired, then bake it for 30 to 35 minutes until golden brown and a
digital thermometer inserted into the center of the loaf reads 190F.
This loaf is a perfect candidate for garlic bread. Spread your
topping on thick slices and bake in a preheated 400F oven for 5
minutes or until just becoming golden.
S(Internet address):
https://www.kingarthurbaking.com/recipes/light-as-air-seed-bread-recipe
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 127 Calories; 1g Fat (10.4%
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber;
trace Cholesterol; 197mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 0 Fat.
NOTES : 2022 - 1113