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VINCENT'S HONEY WHEAT LOAF |
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4CUPS BREAD FLOUR
2 CUPS WATER @ ~ 95 DEGREES
1 TABLESPOON GLUTEN
1/3 CUP HONEY
1/4 CUP WHEAT FLOUR |
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1 TABLESPOON POWDERED MILK
1/4 CUP OAT FLOUR
2 TSP YEAST
1 TSP SALT
1/8 CUP OLIVE OIL OR BUTTER |
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Mix dry ingredients well. slowly add water and
oil and watch the dough so it is not to dry or too wet. Knead dough for
5 minutes.
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Tturn oven to broil for exactly 1 minute to warm
the over to approximately 85 degrees to proof the dough.
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Cover with a cloth and place bowl with the dough
into the over and allow to rise until doubled in size about 45 minutes.
The dough will leave an imprint when touched lightly with fingers.
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Punch down, remove dough and divide in half.
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Gently roll and shape dough into loaf shape and
place in bread pans sprayed with canola oil and dusted with corn meal.
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Cover and return to oven to rise at 85 degrees
until the dough is above the bread pans about 1 inch.
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Remove from oven and Brush the tops of the loaves
with milk for that beautiful shiny crust.
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Preheat to about 375 degrees.
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Bake loaves for 18 minutes and check to see if
you need to place aluminum foil "tents" over the loaves to prevent
over cooking.
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Continue baking for another 18 minutes.
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Remove from oven cool for 5 minutes and finish
cooling on wire baking rack.
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