Tassajara Bread, Basic
This recipe makes 4 loaves, great to help feed a crowd. 436
436
Ingredients
| 6 | cups |
water
lukewarm 85-105 f |
|
| 2 | tablespoons |
yeast, active dry
|
|
| ½ | cup |
honey
or molasses |
|
| 2 | cups |
milk, skim, (non fat) powder
|
|
| 14 | cups |
whole-wheat flour
|
|
| 2 ½ | tablespoons |
salt
|
|
| ½ | cup |
butter
or oil |
Directions
Combine water, yeast, and sweetening .
Add milk powder.
Let sponge rise 30 to 40 minutes. Add WW flour (7 - 8 Cups), a cup at a time.
Beat 100 times with spoon.
Mixes in air and knead dough.
Set bowl in warm place 85 to 100 F and let it rise for an hour.
This rising lets the yeast get started without the salt.
Gluten is formed too.
Fold in salt, oil, another 6 to 8 cup flour.
Don't stir or cut Knead the dough Let it rise another hour.
Punch it down Let it rise 40 to 50 minutes.
Shape into loaves Let it rise another 15 to 25 minutes.
Slit top and bake 350℉ (180℃) for 50 -70 minutes.
almost 2 years ago
I can't find my Tassajara bread book so I looked this recipe up here. Just going to say, This recipe is not accurate. There is no butter in the original recipe. I will try it with butter to see how it comes out.
over 1 year ago
Looking for Tassajara BB recipe for GINGERBREAD (cake)
9 months ago
In response to an earlier comment: Butter is given as an option on pages 24 and 44 of the original (1970) Tassajara Bread Book.
2 months ago
Thank you for providing this, my original 1974 book is packed up. I was taught by someone who took the Tassajara class to let the yeast honey and water sit 15 min, then add enough flour to make a "thick mud" in corporating lots of air by bringing spoon up thru the batter 100 times. Let that sponge sit 30-40 min and proceed as above. Treat it gently with lots of love! Thank you again