Simple To Make White Flour Yeast Bread
This recipe from Ankarsrum is their favorite everyday, anyday, yeast bread. Which flour is best for this recipe?
• All Purpose Flour – It is exactly what it says. May use for all purposes but May or may not be best for yeast bread.
• Pastry Flour or Self-Rising Flour – NOT FOR YEAST BREAD! These flours are high in moisture and low in protein (gluten).
• Bread Flour – Should be just right for yeast bread.
1 3/4 cup warm water
1/3-cup olive oil
2 teaspoons salt
1-tablespoon wheat gluten
4 – 4 1/2 cups high protein flour
2 tablespoons instant yeast
Preheat oven to 170 F for proofing.
Position stainless steel bowl on the Ankarsrum and put scraper and dough roller into place. Dough roller should be resting against the side of the bowl. Start by adding water, oil, honey, salt, and gluten into the stainless steel bowl. Turn machine on allowing liquids to mix on the slowest speed (speed knob set to 12 o’clock) for about 1 minute. Add about half the amount of flour and then yeast. Turn speed up to a low/medium speed (about 2 o’clock) and another cup of flour. Adjust the arm/roller away from the side of the bowl so that the roller is applying gentle pressure to the dough as it passes between it and the side of the bowl, locking the arm in place. Add the last cup of flour and adjust speed to a medium speed (about 4 o’clock), setting the timer on the Ankarsrum to about 4-6 minutes. The Ankarsrum will turn off automatically when the timer runs out. Once the dough has been kneaded, let it rest in the stainless steel bowl for 10 minutes. This will make it easier to shape. Turn dough out onto a floured board. Taking the edge of the dough, fold it towards the middle, pressing down with the heal of your hand. Rotate the dough around so that you fold the other side in towards the middle.
Yields: 1 – 2 pound loaf or 2 – 1 pound loaves
Recipe: kosher, bread, parve