Bread Recipie
3 Tbsp fast-acting dry yeast
2 Tbsp sugar
2 cups H2O, 105-120F
Combine above, let stand up through 15 minutes.
3 cups unbleached white flour
3 cups whole wheat flour
2 tsp salt
2 Tbsp sugar
1/2 cup powdered milk
2 Tbsp butter/margerine, melted
1/2 tin (8oz) chopped olives
2-3 Tbsp rosemary
Combine (mostly) dry ingredients above in large mixing bowl. Stir in yeast & water slowly. Mix with cooking spoon to point of no further luck. Dump on floured board and kneed ten minutes. I keep an extra 1/2 cup flour, and some water, on hand to even out the moisture of the dough, this varies highly with weather conditions.
Put back in mixing bowl, cover (I use a dampened dishtowel), and let rise 1 hour in a warm place (I use the oven).
Punch down, kneed another minute or so, roll out, shape to loaf, and put in well-greased cooking pan. I sprinkle pan bottom with corn flour.
Let rise another hour.
Preheat oven to 450F. Brush bread with salted water (2 Tbsp to 1 cup), place bread low and center, lower temperature to 375 (this gives a slightly crustier loaf). Bake 40-45 minutes.
Remove from oven and remove loaves from baking pan. Let stand or eat hot ;-)
