Here are the pictures, such as they are. I did try making it using some non-soy ingredients since my grand son comes over a lot and can't have the soy. Today, I am going to go ahead and make it from original recipe. I have several issues to correct, as you will see. I am sharing these with you to save you the problems :-]
Here is the recipe with the experimental ingredients in blue. I did cut the whole thing in half until I have it coming out right and soy-free.
Pantry Secrets Bread
- 10 ½ cups bread flour or whole-wheat flour (or combination) ( I used white & half whole wheat)
- ½ cup sugar
- 1 Tablespoon Salt
- 3 rounded Tablespoons SAF Instant Yeast
- 3 Tablespoons soy lecithin (or 2 1/2 Tab. dough enhancer or both) (1/4 c. oil , 1 1/2 T. vinegar & 1/4 c. gluten flour)
- 4 cups HOT tap water (or 3 cups hot water and 1 cup applesauce)
Mix dry ingredients (and dough enhancer if using). Add lecithin directly into 3 tablespoon indentations in the flour and water. Mix for one minute and check for consistency. If dough is too dry or lumps to one side, add more water. If dough is too moist, add a little flour. Mix for 5 minutes for white bread, 10 minutes for wheat bread. It will eventually clean the sides of the bowl. Dough will be sticky. Don’t add any more water or flour after it has finished mixing.
Preheat oven to 350 degrees. Spray counter and bread pans with cooking spray. Cut dough into 4. Shape loaves and cover with a dish towel. Let rise 20-25 minutes without touching or moving the dough. Bake for 25 minutes. If using a convection oven, bake 14 minutes. Immediately remove from pans to cool.
1. I let the machine knead the dough for 5 minutes and it wasn't as smooth as it usually is so I gave it another couple of minutes, it didn't help. 2. Pour a small amount of oil on the counter. 3. Spread it out for molding the dough.
4. Form the dough into a smooth ball by kneading a few times by hand. Let it rest for a minute or two. 5. Cut the dough into equal portions. Remember that I cut the recipe in half so I only have two loaves worth.
6. Work the dough into a smooth roll and pinch the bottom good to make sure it holds smooth while baking.
7. Put the dough upside down into the well oiled pan to coat the top with oil and them flip. 8. Let it rise in pans with towel over to keep the top from drying out. If it is day time (or even night in southern AZ) put it outside and it'll rise like crazy for you! 9. Bake for 25 minutes at 350 degrees. My favorite way to cool bread is to place it inside of a brown paper bag on top of a cooling rack. When it is pretty cool go ahead and put it into plastic bags.
I will make another batch exactly as the recipe says today and share that with you. So far I am not having the best luck, but Angela's was wonderful, so I know it is me, not the recipe.
LESSON LEARNED: Try out new recipes before you are depending on the results. I usually make good bread! This is also why it is so important to learn to make bread before you need to. It does usually take a little practice so it would be great to be a good bread maker before you are dependent on it!!
SNEAK PREVIEW: This is the Artisan Bread recipe that Angela gave me at the same time as the Whole Wheat Bread. It turned out so good last week end that I doubled this batch! Pictures and results later today. It needs to "stew" for a few more hours!