Results tagged “salt” from NoMuse

Prep time: 15 minutes
Total time: About six hours, minimum
Makes: 1 free form loaf

Sponge:
1/3 cup starter
1/2 cup water
3/4 cup whole wheat flour, sifted

Dough:
sponge from above
1 cup water
1 cup bread flour
2 1/2 cups whole wheat flour, sifted
1-2 teaspoons salt
3 tablespoons Splenda
3 tablespoons canola oil

Whisk together starter, water and flour to make the sponge, about 2 minutes. Incorporate air into the batter. Scrape down the sides of the bowl and cover with plastic wrap. Allow to ferment at room temperature, 6-24 hours.

Transfer sponge to the mixer's bowl and add water, flours, salt, Splenda, and canola oil. Mix on low speed until a rough dough forms. Mix on medium speed for 10 minutes. Allow to rise until doubled, about 1 and a half hours. Punch the dough down and allow to rise until doubled again, about 1 hour. Form into a loaf and allow to rise covered until doubled, about 1 hour. Preheat the oven to 450 degrees with the baking stone and rack in the lowest position. Slide the loaf onto the stone and bake for 15 minutes. With a spray bottle, mist the oven every three minutes for the first 10 minutes. Reduce the temperature to 420 degrees and bake 20 additional minutes before removing the loaf. Allow to cool on a rack.

Prep time: 15 minutes
Total time: About six hours, minimum
Makes: 2 loaves (8"x4.5"x4"), or 2 dozen dinner rolls

Sponge:
2 1/3 cup whole wheat flour, sifted
1 3/4 cup water
3 tablespoons fructose
3/4 teaspoon active dry yeast

Blanket:
2 1/4 cup whole wheat flour, sifted
1/4 cup nonfat dry milk
3/4 teaspoon active dry yeast

First Minute Mix:
1/4 cup canola margarine

10 Minute Mix:
1 1/2 teaspoons coarse salt

Glaze:
2 tablespoons canola margarine

Whisk together flour, water, fructose, and yeast into a smooth batter, about two minutes. Incorporate air into the sponge while mixing. Scrape down the sides of the bowl and cover with plastic wrap.

Sift together flour, nonfat dry milk, and yeast to make the blanket. Temporarily remove the plastic wrap from the sponge. Sift the blanket over the top of the sponge. Do not mix at this time. Recover the bowl with the plastic wrap.

Allow the sponge to ferment for at least one hour. I generally make the sponge and blanket the day before and allow the sponge to ferment at room temperature for an hour before refrigerating.

When ready to mix, transfer the sponge and blanket to the mixer's bowl. Add the canola margarine. Mix on low speed until a rough dough has formed, about 1 minute. Cover the bowl with the plastic wrap and allow to rest for 20 minutes.

Sprinkle the salt over the top of the dough and mix for 10 minutes at medium speed. Transfer the dough to a rising container and note where the dough will be when it has doubled in volume. Cover the container and allow to rise until doubled, about 1 and a half hours. Punch down the dough and allow to rise a second time, about 1 hour. Preheat the oven to 350 degrees for bread loaves or 400 degrees for rolls with a baking stone and rack set in the lowest position and a cast iron skillet beneath the bottom shelf for the preheat.

Halve the dough and prepare for bread pans or rolls. Allow the prepared dough to rise until doubled, about 1 hour.

Add 1 cup ice cubes to the skillet just prior to adding the loaves or rolls to bake. Place the pans directly on the stone.

Bake the rolls for 20 minutes.

Bake the loaves for 50 minutes rotating the pans 180 degrees halfway through the baking cycle.

Melt 2 tablespoons canola margarine and lightly brush over the tops of the loaves or rolls after removing them from the oven. Once the margarine has settled into the bread, unmold and allow to cool on a rack. Wait at least 1 hour to slice the bread loaves. The rolls may be eaten immediately.

Prep time: About 15 minutes
Total time: About 1 and a half hours
Makes: About 3 dozen cookies

1 cup canola margarine
3/4 cup Splenda
1/2 cup fructose
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 3/4 cup whole wheat flour, sifted
1 cup sugar free Hershey's chocolate chunks
1 cup chopped walnuts

Preheat the oven to 375 degrees. Beat together margarine, Splenda, fructose, sugar, eggs, vanilla, about two minutes. Mix in flour, soda, and salt until fully incorporated. Stir in chocolate chunks and walnuts, mixing until evenly distributed. Drop onto an ungreased half sheet pan. Bake at 375 for 9:30 minutes. I use a 1 inch diameter #50 Disher, an ice cream scoop like device with a spring loaded sweeper to encourage the dough onto the sheet. Allow the cookies to cool on the pan before removing. Serve with milk.

Derived from the classic Nestle Toll House recipe.