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About Flour
All-purpose:
Flours labeled "all-purpose" usually contain a blend of high gluten hard wheat
and low gluten soft wheat. When a flour calls for all-purpose you can use
bleached or unbleached flour. Has a protein count of 12 -13 grams per cup.
Bread Flour:
Has a protein count of about 14 grams per cup.
Cake and pastry flour:
Has a protein count of about 8 grams per cup and are used when a very tender
crumb is desired.
Why is this important?
Gluten is formed by the amount of proteins in flour. When gluten is developed it
is what gives the dough the strength to rise. Gluten is great in bread but not
what you want when you make a cake or pie crust. |
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Savory Italian Bread Recipe
2 1/4 C. warm water (115°F)
2 T. vegetable oil
1 T. granulated sugar
1 T. garlic salt
1 1/2 T. Italian seasoning
1 package active dry yeast
6- 6 1/2 C. all-purpose or bread flour
Vegetable oil
1 egg white
1 T. cold water
In large mixing bowl, stir together water, oil, sugar, garlic salt, Italian
seasoning, yeast and 3 cups of the flour. Beat 3 minutes.
Gradually add enough of the remaining flour to make a soft dough. Knead 10-12
minutes by hand or with dough hook. Place dough in a greased bowl, fuming once
to grease top. Cover, let rise in an 80°F place until doubled.
Punch down dough and divide into 4 equal pieces. Cover, let rest 10 minutes.
Roll each piece of dough into a 15-inch rope.
Take the ends of 2 ropes and pinch together. To shape, crisscross over and under
forming a twist. Pinch together ends and tuck under loaf. Place on greased or
parchment lined baking sheet. Shape the remaining 2 ropes of dough and place on
another baking sheet.
Brush with oil, cover with plastic wrap, and let rise until doubled.
Beat together egg white and 1 tablespoon water until frothy. Brush on loaves.
Bake in preheated 400°F oven 35-40 minutes.
Makes 2 loaves.
Tip: This bread will be crusty. For a soft crust, spray with a non-stick cooking
spray and return to oven for 2 minutes.
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