MAMA'S BASIC BREAD

This recipe works well with most bread machines. It can also be worked by hand the old-fashioned way. Please check your bread machine guide for additional instructions. Add ingredients according to your breadmaker recommendations.

YOU WILL NEED:

a grain grinder
a bread machine
loaf pan or flat baking pan

INGREDIENTS:

1 rounded tsp. vital wheat gluten
1-2 Tbls. honey
1 tsp. Real Salt Brand, Sea Salt or Celtic Salt Brand
1 Tbls. olive oil or virgin coconut oil
1 egg (room temp), optional
1-1/2 cup distilled water - heated to approximately 110 - 115 degrees
4 c. freshly-ground, whole wheat flour (white, red or mixed wheat berries - lightest color wheat is hard white)
1 scant Tbls. yeast - check your breadmaker recommendation for this amount of flour

Other additions added according to your machine instructions: currants, raisins, nuts, date pieces, seeds, etc.
Bread may be shaped into round loaves, regular bread-pan loaves, rolls, flat breads, pizza crusts, braided challah (add 1 Tbls. more honey), etc.

How to bake bread in oven after mixing in bread maker:

1. Add ingredients into your bread machine according to manufacturer's instructions. Double check that all ingredients are in machine.
2. Use the "dough" or "manual" cycle for designing your own bread, not baked in the machine.
3. After the machine is finished, form your loaf, round bread or rolls, etc., and allow them to rise uncovered for 45-50 minutes in a slightly warm oven--this is for winter baking. To do this, heat oven at 350 degrees for 25 seconds. Remember to turn off the oven!!!
Note: In summer, the oven should be warm enough.
If oven has a pilot light, it will be warm enough.
Keep oven door closed while bread is rising.
4. Bake in oven for 30-32 minutes at 350 degrees. Do NOT pre-heat oven!
5. Remove bread from pan and cool on wire rack.

May be cut and eaten after 15 minutes cooling time.
Wrap only room-temperature bread for storage.
Refrigerate or freeze unused portions.

Kathie Palladino
www.kitchen2.com