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Saturday, April 4, 2009

Bread in an hour

My family loves this bread, and because I never have the foresight to plan our meals very far in advance, it is great that you can make it so quickly, and from food storage items. I adapted the recipe slightly from a book that my dear friend, Leslie Probert wrote, Emergency Food in a Nutshell. The lemon juice in the recipe acts as a dough enhancer which gives the bread a fine, light texture.

Whole Wheat Bread (in an hour, from your food storage supplies)
Makes 2 (8x4 inch) loaves
3 c. whole wheat flour
1/3 c. gluten flour, sifted
1 1/4 T. instant yeast
2 1/2 c. very warm tap water
1 T. salt
1/3 c. oil
1/3 c. honey or 1/2 c. sugar
1 1/4 T. bottled lemon juice
2 c. whole wheat flour
Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough.
Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 degrees F and bake for 30 minutes. Remove from pans and cool on racks.

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