BBS:      TELESC.NET.BR
Assunto:  4/21 Grilled Cheese Month 1
De:       Ruth Haffly
Data:     Wed, 22 Apr 2026 13:33:49 +0000
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Hi Ben,


 BC>       Title: Whole Grain Herb Bread
 BC>  Categories: Breads
 BC>       Yield: 2 Loaves

Looks good but I'd tweak it a bit. I'm not sure if only one tb of maple
syrup is enough; generally when I make 2 loaves of bread I use a quarter
cup of (usually) honey, or 4 tb. I'd also double the olive oil and
yeast but cut the salt by 1/3 to 1/2.


 BC>   2 1/4 ts Active dry yeast (1 pkg)
 BC>   2 1/4 c  Water; warm
 BC>       1 tb Maple syrup
 BC>       2 tb Olive oil
 BC>       1 tb Salt


 BC>   4 1/2 c  All-purpose flour or
 BC>            - white whole-wheat flour
 BC>       2 c  Whole-wheat flour;
 BC>            - plus more for kneading

All whole wheat flour, please. (G)

 BC>       2 tb Fresh parsley; minced BC>       1 ts Fresh chives;
 minced BC>       1 ts Dried marjoram BC>     1/2 ts Dried thyme

I'd probably increase the chives, marjoram and thyme by 50%


 BC>   In a large bowl, combine the yeast and 1/4 cup water. Add the maple
 BC>   syrup and stir to dissolve. Let the mixture stand for 10 minutes,
 BC>   then stir in the remaining 2 cups water, olive oil, and salt.

I use the quick (rapid rise) yeast. I'll combine all the liquids and
heat to 120-130 degrees. Combine all the dry ingredients (start with 2-3
cups of flour), pour the liquid mix into the dry, then proceed as for
standard bread making.

 BC>   In a separate bowl, combine the flours and stir until well mixed.
 BC> Add   about half of the flour mixture into the liquid mixture, BC>
 stirring to BC>   blend, then work in the remaining flour mixture to
 form a stiff BC>   dough. Sprinkle with herbs, then transfer the dough
 to a lightly BC>   floured board.

 BC>   With lightly floured hands, knead briefly to incorporate the herbs
 BC>   into the dough. Dust your work surface with whole-wheat flour as
 BC>   needed to prevent the dough from sticking and continue to knead well
 BC>   until smooth and elastic, 8 to 10 minutes.

Knead until smooth and elastic; it may not take the full 8-10 minutes.
After baking bread for a while, you'll get to know how it feels.

 BC>   plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2
 BC>   hours.

One hour is usually sufficient unless the room is cool (under 60
degrees).

 BC> floured work surface. Divide the dough in half,

Punch down to remove air bubbles before dividing in half.


 BC>   shape into 2 round or long loaves, and place on the prepared baking
 BC>   sheets. Flatten the loaves slightly and cover with clean, damp
 BC> towels   or lightly oiled plastic wrap. Set aside in a warm place and
 BC> let rise   again until doubled in bulk, about 1 hour.

 BC>   Meanwhile, preheat the oven to 425?F. Use a sharp knife to cut one
 BC> to   three 1/4"-deep diagonal slashes in each loaf. Bake on the center
 BC>   oven rack for 10 minutes, then reduce the oven temperature to 350?F
 BC>   and continue to bake until golden brown, about 30 minutes more. Tap
 BC>   the bottom of the loaves--if they sound hollow, the bread is done.
 BC>   Remove from the sheets and let cool on a wire rack before slicing.

I bake my bread at 375 for 35-45 minutes, giving it the tap test.

 BC>   Recipe by Vegan Planet by Robin Robertson

I started making bread on a regular (weekly until we got a freezer, then
4-8 loaves at a time) basis in 1976 until about 3 years ago. I used milk
(powdered) and eggs, no herbs unless it was a special occaision bread
but feel free to do whatever you want; this dough also makes good rolls.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


...  It works!  Now, if only I could remember what I did.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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