Sourdough Light Wheat Bread with Commercial Yeast (for KitchenAid)
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Yield: 2 standard-sized loaves (using loaf pans)
4 c. bread flour
2 c. whole-wheat flour
2 T. vital wheat gluten
1/2 c. powdered milk
3 T. sugar
1/2 t. ground ginger
1/4 t. ground cayenne pepper
4-5 t. active dry yeast (I use instant rapid-rise for my baking)
1 c. basic white sourdough starter
1 c. lukewarm water
2 t. salt
3 Tbsp. soft shortening
2 T. unsalted butter
To make the sponge, combine flours, gluten, powdered milk, sugar,
ginger, cayenne pepper, and yeast. Whisk together thoroughly.
Place 3 cups of dry mixture into a large, non-metal bowl. Add
sourdough starter and 1 cup of lukewarm water. Beat until thoroughly
mixed; cover bowl with plastic wrap. Set in a warm, draft-free
location for at least 2 hours (I often allow it to ferment for at
least 4 hours). At that time it will have risen to 2-3 times its
original volume, and will be very bubbly.
To make the dough, put the remaining flour mixture in the large
mixing bowl of your mixer. Add the sponge, salt, and soft
shortening. Using the standard beater, mix on slow until all
ingredients are combined and mixture begins to cling to the beater.
Attach dough hook to mixer and knead dough for approximately 7-9
minutes. Remove dough to greased glass container; cover loosely with
tea towel or plastic wrap. Set in a warm, draft-free location until
doubled in bulk; punch down. Let dough rise again.
Punch down dough; divide into two equal-sized pieces. Form into loaves
and place in lightly greased (I use Pam cooking spray) loaf pans.
Cover loosely with tea towel or plastic wrap; place in warm, draft-free
location until dough reaches the top of the loaf pans.
Preheat oven to 500F while dough is rising in loaf pans.
Turn heat down to 375 (or 325 if using convection); immediately uncover
loaves and place into oven for 25 minutes. Remove loaves from pans
and place back into oven, baking for approximately 15-20 additional
minutes, or until crusts are nicely browned and loaves test done.
Remove to cooling racks. As soon as loaves are removed from oven,
melt butter over low heat and brush lightly over crusts for softer
crust.
Allow loaves to cool for at least 60 minutes before slicing. If
freezing loaves for later use, cool thoroughly (about 2 hours).
This recipe yields an extremely fluffy, airy loaf with a very pleasant
texture and flavor. It is perfect for making toast and sandwiches.
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