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Your Text: Insert Slimies » Insert UBB Code » Close Last Tag \| All Tags UBB Help	OK folks, I am a slow learner but after 2 yrs. have come up with a sure fire recipe that works every time...It is from the folks at http://www.thefreshloaf.com/ Memo's Brown Bread; Yield: 2 Loaves envelope active dry yeast.... 1 envel. warm water (110° - 115°F)... 1/4 cup potato water.......... 2 ½ cups 5 cups salt ................................1 Tablespoon sugar.......................... 3 Tablespoons shortening.................. 1/4 Cup all-purpose flour.............. 3 ½- 4 ½cups Hodgson Mill graham flour 1 ½ cups 3 cups *And be sure to look carefully because the bag says Whole Wheat Graham but the "whole wheat" part is in larger letters and so it is harder to read the "graham" part underneath. Graham flour, I've read, is a little bit healthier than regular whole wheat Sprinkle yeast on 1/4 cup warm water. Stir to dissolve and set aside. For the potatoe:I peel and slice, very thinly, one small potato and boil in 4 (5) cups of water until very well done ? usually takes about 15 minutes because of the size of the slices. Then mash the potato in the water and usually the remaining water with the potato leaves the exact amount of liquid you need for the recipe ? the 2 1/2 cups or 5(when doubling.) If you need to, add a bit more water if you don?t have enough. Place sugar, salt, and shortening in mixing bowl and pour hot spud water over this and cool. The potato water should be about the temp of a baby?s bottle, warm to the wrist, otherwise it can kill the yeast. By Hand: Stir 2 1/2 cups of all-purpose flour into bowl containing salt, sugar & potato/potato water to make a thin batter. Add yeast and beat well. Then add 1 1/2 cups graham flour and mix well. Stir in remaining all-purpose flour - 1 to 2 cups ? until it can be handled on a floured board or counter. Knead in more flour until you have a smooth ball that no longer sticks to counter. By Stand Mixer: Stir 2 1/2 cups of all-purpose flour into bowl containing salt, sugar & potato/potato water to make a thin batter. Add yeast and beat well. Then add 1 1/2 cups graham flour and mix well. Stir in remaining all-purpose flour - 1 to 2 cups - to make a dough that leaves the sides of the bowl. Knead/mix until smooth and elastic, about 7 - 10 minutes. Place in greased bowl; turn dough over to grease top. Cover and let rise in warm place until it doubles, about 1 1/2 hours. Punch down. Turn onto board and divide in half; round up each half to make a ball. Cover and let rest 10 minutes. Shape into loaves and place in 2 greased loaf pans. Cover with cloth or sheet of plastic wrap and let rise until dough reaches top of pan on sides and the top of loaf is well rounded above pan, about 1 1/4 hours. Bake at 350 degrees for 45 minutes, rotating half-way through if necessary. Cover loosely with sheet of foil the last 20 minutes, if necessary, to prevent excessive browning. Makes 2 loaves. Brush melted butter over top of loaves upon removing from oven. Allow to cool. **You must use Hodgson Mill, whole wheat graham flour to be authentic to Memo?s bread, or if there is another brand that is exactly as Hodgson Mill. Hodgson Mill is the only brand of graham flour I?ve found so far that is the correct coarseness, color of grain and flavor. Other flours can be used but the entire flavor and texture of the bread is completely changed from what Memo used to make. This is a taupe colored wheat bread not golden as with regular whole wheat. It is beautiful and makes the best toast! [small](Edited by [url=http://www.ozoneasylum.com/user/701]countryboy[/url] on 01-03-2009 21:18)[/small] Loading...
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