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You can make this loaf of bread 100% whole wheat, or replace 1 cup (about 125-130g) of the whole wheat flour with bread flour for a lighter, taller, fluffier loaf. The directions remain the same. Knead the dough for a long time, at least 8 minutes. If you have a stand mixer, use it for this recipe.
FileFogaca Sweet Bread.jpg Wikipedia
Instructions. In the bowl of a stand mixer, combine 1 cup of the flour, the yeast and the water. Whisk until all of the ingredients are hydrated. Set aside for 20 minutes. Add the remaining flour, the vital wheat gluten, honey, canola oil, and kosher salt to the mixing bowl.
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Pour the water into the bowl of a standing mixer and sprinkle the yeast over top. Let this stand for a few minutes until the yeast has dissolved. Stir in the milk, honey, and oil. Add two cups of all-purpose flour and the salt, and stir to combine the ingredients. Add the rest of the all-purpose and whole wheat flours.
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Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 30 to 35 minutes, or until the center registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack.
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Combine all ingredients in a large stand-mixer bowl with a dough hook and mix on low for approx 3 minutes until combined. Turn up to med-low and knead for 7 minutes. (Place all dry ingredients in a large mixing bowl and whisk together. Then add the wet ingredients and knead by hand for at least 5 minutes).
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Cover the pan with lightly greased plastic wrap (or a clear shower cap), and allow it to rise for 1 to 2 hours, until it's crowned about 1" to 2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking.
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Place all of the ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Knead on medium-low for 15-20 minutes, or until the dough is quite stretchy. Transfer the dough to a large greased glass or plastic bowl. Cover and allow to ferment at room temperature for 6-8 hours, or until doubled.
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In the bowl of your stand mixer, combine all ingredients together using a paddle attachment until a sticky dough forms. Switch to the dough hook attachment and knead on low for 5 minutes until a smooth supple dough forms. Spray the top of the dough with cooking spray and turn over the dough. Spray the top of the dough.
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In a saucepan, combine the milk, water, honey and 1 tablespoon of butter. Heat the mixture over medium heat to between 110-115 degrees Fahrenheit. If the temperature is hotter or colder, the yeast won't be properly activated. Remove the saucepan from the heat.
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Preheat the oven to 375°F (190°C). Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust. Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing. Store in an airtight container or bag.
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Cover with plastic wrap and place once more in your warm spot. Allow to proof until the dough just starts to crest over the top of the pan, approximately 2-2.5 hours. When that happens preheat your oven to 350°F. As soon as it is preheated bake for 35-40 minutes or until the internal temperature reads 185°F.
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Instructions. Combine the warm water, brown sugar, salt, softened butter and yeast in a large bowl. Stir in the whole wheat flour until combined well. Add the bread flour, ½ cup at a time, mixing well after each addition. Form the dough into a ball and turn out onto a floured surface. Add more flour, 1 to 2 tablespoons at a time, if the dough.
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1. Prepare the Biga: Combine the bread flour, water and yeast in a large bowl and stir with a wooden spoon until a uniform mass forms and no dry flour remains, about 1 minute. Cover the bowl tightly with plastic wrap and let stand at room temperature overnight (at least 8 hours and up to 24 hours). 2.
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Cool the flour an hour or so before making bread so the dough won't be as sticky. Knead the dough for at least 5 minutes in a stand mixer before adding any additional flour. Freshly milled flour absorbs differently than store-bought wheat flour so, it will appear sticker. Time is key, the longer it sits it absorbs.
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Cover with a clean kitchen towel and let the dough rise in the bread pan until the top of the loaf is just above the top of the pan. This should take about 20 to 30 minutes. Meanwhile, preheat oven to 350° F. Bake the bread for 35 to 45 minutes, until the inside registers 190° F on an instant-read thermometer.
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Coat a large mixing bowl with cooking spray. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm, draft-free place for 90 minutes to 2 and 1/2 hours, until the dough has doubled in bulk. (Press two fingers gently into the dough. If the indent stays and does not spring back, the dough is ready).
