Fresh milled flour | Sue Becker скачать в хорошем качестве

Fresh milled flour | Sue Becker

Recipe: 1 1/2 cups warm water 1/3 cup of oil 1/3 cup of honey 2 tsp salt 1 egg 2 tsp of sunflower lecithin (optional) 4 to 41/2 cups of freshly milled hard wheat flour 1 tbsp quick-rising (instant yeast) Step 1. In the mixer bowl Combine warm water, oil, honey, salt and egg, lecithin (if using) Step 2. Add 4 cups of flour, knead until thick batter forms. Sprinkle yeast over the top and continue mixing. Add 1/2 cup of flour if needed. Step 3. Knead dough until smooth and elastic. Let rise in a warm location until double in size. Step 4. Divide dough into 2 equal portions. Shape loaves and place in bread pans. Let rise in warm place until double Step 5. Preheat oven to 350 F while dough is rising. Step 6. Bake 25 to 30 minutes or until brown top. Remove from bread pan onto a wire rack to cool completely. Tips For a quicker recipe skip the first rise in step 3. The dough should be slightly sticky with an elastic feel or window pane is seen. I use a kitchen aid mixer, it takes 10-15 minutes to fully develop the elastic feel or window pane. Freshly milled flour is easier to work with than store bought. It’s more forgiving and always taste good. There is never a bad batch. I have had good days and bad but the great thing about this method is that it always taste good even though is not perfect. You will get better the more you make it. Do not get discourage, push through and you will see results. Jesus Christ is the bread of life. We will never be spiritually hungry when we seek him. God bless everyone! May the peace of Christ be with you.