You will be delighted with how simple bread making can become. Bread can be ready to eat in as little as two hours!
- Stop the machine, set a timer for 10-15 minutes in the winter, 10 minutes in the summer, put the lid on the bowl to capture the moisture and warmth of the mixture. Let sit until timer goes off or until dough rises almost to the top of the bowl. This is called letting the dough “sponge.”
- Turn the machine on 1 and continue adding flour until the dough clears the sides of the bowl.
- Take the dough out of the bowl by dumping it onto an oiled countertop (no need to add flour from this point forward) simply dump the dough and then shape it into a large circle. Using regular kitchen scissors, cut the dough (like a pie) into 6 equal pieces. Each of these pieces of dough can now be used to make a variety of bread forms. Some of the possibilities are: loaf of bread, cinnamon rolls, foccaccia bread, bread sticks, dinner rolls, pretzels, tea rings, hoagie buns, filled breads/buns, sandwich bread, 3 ball dinner rolls, crescents, pizza crust, sticky balls/monkey bread, cinnamon twists, herb/garlic bread, braided breads, etc.
- Shape into the desired form and let rise in a warm oven for about 20 minutes or on the counter for 1 hour.
- Bake at 350 for about 20 minutes, watch your oven, rolls and pizza crust take less time, loaf bread takes up to 30 minutes in some ovens.
Using grain mill, grind 12 cups of hard Prairie Gold Montana Wheat (important to have high quality, triple washed, certified chemical free wheat—this is the safest for your mill and is grown for human consumption) (12 cups of wheat berries= approximately 18-20 cups of flour)
- 6 cups really warm water (115-130 degrees) 1 cup extra virgin olive oil or safflower oil (keep in mind, you can play with the amount of oil. . .you may want to lower the amount of oil. .. to ¾ a cup)
Mix above slightly on lowest speed and cover and let set for 10-15 minutes. Use a timer because the dough will begin to rise. . .if you go to long, the dough will jump right out of the mixing bowl. What a mess! This technique is called sponging. Sponging helps to create a more flavorful and moist bread. (In the winter, I can let my dough sponge longer. . .in the summer, 15 minutes is the most I can allow)
3 Tablespoons RealsaltTM (again, you choose less salt if you wish… just don’t leave it out all together!)
Turn the Universal machine to level 1 and add in enough of the remaining flour to create a soft and slightly moist dough. As the dough begins to clean away from the sides of the bowl, stop adding flour and set a timer for 5-7 minutes, allowing the machine to continue kneading.
The gluten will be fully developed. For a more ''pronounced flavor'' you may cover and let rise until double and punch down before shaping. Now you are ready to shape into bread or rolls.
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