Taste Connections Low-Protein Bread by Malathy Ramanujam

Breads

RECIPE

ALL METHODS:

  1. Combine ½ cup warm water, dry yeast and the brown sugar, and mix well.
  2. Leave it to get frothy, about 5 minutes.
  3. Add the rest of the water to the frothy mixture.

BREAD MACHINE METHOD: Removable bread-pan

  1. Add the dry ingredients and the wet ingredients into the bread-baking pan according to the bread machine manufacturer’s instruction.
  2. Set the machine at dough cycle and switch it on with the dough in the pan. Preheat the oven to 375 – 400 ° F.
  3. Once the dough cycle is complete take out the pan from the machine (if it is removable).
  4. Brush the top of the risen loaf with melted margarine (it improves color of the crust).
  5. Place bread pan itself in the center of the preheated oven. Bake for 20 – 25 minutes. (bread is baked if it sounds hollow when tapped).
  6. Remove the bread from the pan and leave it to cool covered with a towel. This helps the bread to cool down gradually and not dry out. The bread slices even better if sliced after a few hours.
  7. The bread can be sliced and frozen for longer storage. Makes 12-14 slices

NOTE: If sliced by electric knife you can get 20 thin slices per loaf of bread

BREAD MACHINE METHOD: Fixed  bread-pan

  1. If the bread machine pan is not removable, take the dough out after 20 minutes into the dough cycle.
  2. Fill a greased 1-pound bread pan with the dough, cover and leave it to rise for approximately 45 – 60 minutes or until the dough is risen to the top of the loaf pan.
  3. Brush the top of the risen loaf with melted margarine (it improves color of the crust).
  4. Preheat oven and bake at 375 – 400 deg F for 22 – 25 minutes (bread is baked if it sounds hollow when tapped).
  5. Remove from pan, cover with a cloth towel immediately, and leave it to cool completely. (If cooled inside a plastic bag it makes the bread very soft)
  6. Slice and serve. The bread can be sliced and frozen for longer storage. Makes 12-14 thick slices if sliced by hand.NOTE: If sliced by electric knife you can get 20 thin slices per loaf of bread

MANUAL METHOD:

  1. In a large bowl, combine baking mix, oil, herbs and garlic powder (if using), and the frothy yeast mixture. Beat with a wooden spoon or dough hook until mixture forms a ball. (The mixture should be sticky and not dry or stiff.
  2. Transfer to a greased bowl and let the dough rise for 20 minutes.
  3. Fill a greased 1-pound bread pan with the dough, cover and leave it to rise for approximately 45 – 60 minutes or until the dough is risen to the top of the loaf pan.
  4. Brush the top of the risen loaf with melted margarine (it improves color of the crust).
  5. Preheat oven and bake at 375 – 400 deg F for 22 – 25 minutes (bread is baked if it sounds hollow when tapped).
  6. Remove from pan, cover with a cloth towel immediately, and leave it to cool completely. (If cooled inside a plastic bag it makes the bread very soft)
  7. Slice and serve. The bread can be sliced and frozen for longer storage. Makes 12-14 thick slices if sliced by hand.

NOTE: If sliced by electric knife you can get 20  thin slices per loaf of bread 

Risen dough Risen dough
Sliced Bread

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