1/3 cup warm milk (powdered milk mixed with water)
1 tablespoon active dry yeast
2 tablespoons brown sugar
3 1/2 cups unbleached all-purpose flour
1/2 cup secret ingredient
2 teaspoons salt
5 tablespoons brown sugar
2 eggs
3/4 cup warm milk (powdered milk mixed with water)
breadcrumbs
Bake in 325* F for about 25 minutes
I baked the first batch at 325* F for 25 minutes and the second batch at 300* F for 30 minutes.
I prefer the first batch at 325* F baked for 25 minutes. After the second fermentation when I divide the dough to four parts, dough should be flattened with your hands and fold top dough to bottom dough three times and seal with your palm to avoid the ridges that form if the dough is immediately rolled into logs after dividing. Dough should be supple and manageable and not hard. Reduced egg to just one.
Note:
1) Use warm water to let the yeast rise. Do not use powdered milk. Instead opt for nonfat or lowfat liquid milk (not in cans).
2) Use white granulated sugar next time. Reduce 1 tablespoon.
3) Reduce secret ingredient to just 1/4 cup instead of 1/2 cup. Use 3 3/4 cups unbleached flour.
4) Bake at 325* F for 25 minutes.
1 tablespoon active dry yeast
2 tablespoons brown sugar
3 1/2 cups unbleached all-purpose flour
1/2 cup secret ingredient
2 teaspoons salt
5 tablespoons brown sugar
2 eggs
3/4 cup warm milk (powdered milk mixed with water)
breadcrumbs
Bake in 325* F for about 25 minutes
I baked the first batch at 325* F for 25 minutes and the second batch at 300* F for 30 minutes.
I prefer the first batch at 325* F baked for 25 minutes. After the second fermentation when I divide the dough to four parts, dough should be flattened with your hands and fold top dough to bottom dough three times and seal with your palm to avoid the ridges that form if the dough is immediately rolled into logs after dividing. Dough should be supple and manageable and not hard. Reduced egg to just one.
Note:
1) Use warm water to let the yeast rise. Do not use powdered milk. Instead opt for nonfat or lowfat liquid milk (not in cans).
2) Use white granulated sugar next time. Reduce 1 tablespoon.
3) Reduce secret ingredient to just 1/4 cup instead of 1/2 cup. Use 3 3/4 cups unbleached flour.
4) Bake at 325* F for 25 minutes.
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