Our Daily Bread

Karen Haigh
Originally From: Bread in Half the Time by Linda Eckhardt and Diana Butts
I generally make this bread using regular yeast and without microrising. Each rising takes about an hour to achieve bulk, but the bread comes out a bit lighter.
1 loaf in 2 hours

3 cups bread flour, divided
1 tablespoon 50% active dry yeast
1 1/2 cup hot tap water (120oF)
1 tablespoon molasses
2 tablespoons honey
1/3 cup rolled oats
2 tablespoon cornmeal
1/2 cup whole wheat flour
pinch ground cinnamon
1 teaspoon salt
3 tablespoons Canola or vegetable oil
In a glass bowl combine 1 cup of the bread flour and yeast with the water, molasses and honey, forming a sponge.

Place an 8-oz glass of water in the middle of the microwave and set the bowl beside it. Heat for 3 minutes at with the power set to 10%. Rest 3 minutes or until spongy and light.

In a food processor or mixer fitted with the dough blade, combine the remaining bread flour with the rolled oats, cornmeal, whole wheat flour, cinnamon, and salt, then pulse to mix. Add the oil and the sponge. Mix thoroughly. When the dough leaves the side of the bowl and forms a ball, knead for a minute, adding additional water as necessary if the dough seems to stiff.

Remove the dough from the bowl, punch down and knead by hand a few seconds, adding flour as necessary if the dough seems to sticky. Form the dough into a ball. With your thumbs, punch a hole to form a doughnut shape and replace in bowl. Cover loosely with a damp tea towel or plastic wrap. Place the bowl in the microwave. Place the glass of water in the center and the bowl off-center. Heat for 3 minutes at with the power set to 10%. Rest 3 minutes. Heat 3 minutes at 10%. Rest for 6 minutes or until doubled in bulk. Alternatively, place in a warm draft-free place and let rise about an hour.

Remove the dough from the bowl, punch down and knead by hand briefly. Cover and let rest 10 minutes. Grease a glass loaf pan. Shape the dough into a loaf and place in the prepared pan. Cover the pan loosely with damp towels.

Replace the pan in the microwave. Place the glass of water in the center and the pans off-center. Heat for 3 minutes at with the power set to 10%. Rest 3 minutes. Heat 3 minutes at 10%. Rest for 6 minutes or until doubled in bulk. Alternatively, place in a warm draft-free place and let rise about an hour.

Meanwhile, preheat the oven to 375oF. Spritz the top of the loaf with plain water. Bake on the middle rack for about 40 to 50 minutes or until golden. Cool.

Bread Machine: Use regular yeast, use regular machine instructions.

From the Dinner Co-op