Corky's Daily Bread
Submitted by angela1970
Hand-kneaded whole wheat and white flour loaf with molasses, dry milk, and a touch of ascorbic acid for a tall rise. Crusty outside, soft and slightly sweet inside.
YIELD
1 loafPREP
20 minCOOK
35 minREADY
1 hrsThis is everyday bread done right. A blend of unbleached white and whole wheat flour gives you that hearty chew without the density of a full whole-grain loaf.
A spoonful of molasses adds a faint sweetness and rich color to the crumb. Dry milk powder makes the texture softer and helps the crust brown beautifully. And there’s a baker’s secret tucked in: a pinch of ascorbic acid, which strengthens the gluten and gives the loaf a taller, more even rise.
Two rises, one loaf pan, and you’ve got bread that’s crusty on the outside and pillowy within. The kind you slice before it’s fully cooled because you just can’t help yourself.
Kitchen Tips
- Keep the dough slightly sticky rather than adding too much flour during kneading. Wet dough bakes into a softer crumb.
- The ascorbic acid is optional but worth finding. A crushed vitamin C tablet works in a pinch.
- Starting at a high oven temperature gives the loaf its initial burst of rise and sets the crust. Don’t skip this step.
- Let the loaf cool at least 15 minutes before slicing. Cutting too early compresses the crumb.
Ingredients
Directions
Proof yeast in ½ cup of warm water with molasses.
Add yeast mixture to 2 cups of unbleached flour along with ½ cup more of the warm water.
Mix, either by hand or with an electric mixer, until the gluten is well developed, about two min.
Mix remaining ¼ cup water with last four ingredients and add to first mixture along with the whole wheat flour and dry milk.
Mix until well combined (this can also be done by hand or with an electric mixer).
Turn out on a WELL floured board and knead, adding additional flour as necessary, until you have a slightly sticky, satiny dough.
Form dough into a ball and place in an oiled bowl to rise until doubled in bulk.
Punch dough down and form into a loaf and place in an oiled 5X9 bread pan.
Cover with a towel and allow to rise until doubled in bulk (the dough will rise well above the top of the pan).
Place loaf into a preheated 425 degrees F. oven and bake for 10 min.
Reduce oven temp to 350℉ (180℃). and bake an additional 25 min.
Allow to cool before slicing.
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