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Hand Kneeded Bread
Donna Miller
Makes one - 2lb loaf
Make sure you have ample room and a smooth working surface
2 1/2 C of Wheat Grain (I like 1 1/2 Hard Red & 1 Hard White) should make 3 1/2 C flour
In large warmed bowl Combine in this order:
1 1/2 C Warm (110-115 degrees) water
1/4 C Honey or Succanant
1 Tbs Oil (Olive, Canola, Enova - your choice)
2 Tbs Powdered Milk
2 1/2 tsp of yeast
Stir and let sit for 5 minutes in a warm place*
Stir in 1 tsp salt
3 1/2 C freshly ground flour total
With electric mixer or whisk add flour 1/2 C at a time until 2 C then add 1/4 C Gluten.
Finish slowly adding flour until done or too hard to mix - then use hands.
Remove from bowl and place on well floured surface and kneed heavily for 10 - 15 minutes. Then place in warm area covered with a clean cloth towel to rise for approx 30 minutes or until double in size or the dough does not bounce back but leaves wholes when two fingers are pushed into it.
Oil loaf pan generously and set aside
Flatten (by hand or rolling pin) dough and roll like a jelly roll and crimp end to fit snuggly on loaf.
Place top of bread (not crimped side) down into oiled pan, roll all the way around until crimped side is now down and top is oiled.
Place in warm place (*microwave or second over warmed to 200 for 1 minute then turned off) for 20 minutes.
After 20 minutes preheat oven to 350 for 8-10 more minutes - then place bread in middle of oven for 18-22 minutes (oven times and heats will vary).
Remove from pan to wire wrack and cool completely before bagging.
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