How much water do you add to the pound and a half of flour,and does leaving the butter/fat out make the bread dry?
Also by adding rye do you end up with something like austrian rye bread rather than the heavier german bread?
1lb 8oz. of bread flour (all varieties) I normally use 12oz to 1 lb. white and make up to 1lb. 8oz. with another flour.
2 flat tsp. salt
1 oz fresh yeast 1 tsp. sugar
14 fl.oz. (3/4 pt.) warm water.
dissolve the yeast in 4 fl oz of the warm water adding 1 tsp. sugar. Leave the mix in a warm place to foam /about 15 mins.)
Warm the flour (with salt added) in the microwave for 30 secs (for each 1lb 8oz.) on full. and sieve (or not) into the Kenwood bowl.
Pour in the yeast mix and add the rest of the warm water (10 fl.oz.)
Mix with the dough hook for 5 mins on slow.
Allow to rise for 45 mins.
Knock back in the Kenwood for 1-2 mins
Shape and put into bread tin to rise for a further 45 mins.
Bake for 40 mins on the bottom shelf 195°c
Turn out onto oven rack and bake for the last 5 mins upside down.
I make 4 loaves at one time which fills the oven rack.
When cold I slice with an electric slicing machine, Put into freezer bags and into the freezer.
The Rye bread is made with about 1lb. white 8 oz. Rye (or more white and less Rye, you have to experiment.) It is a light Rye loaf. You need a tiny bit more water with Rye flour, only about an extra desertspoon, you can tell if its not soft enough add a tiny bit more by making a hole in the dough and drop a tspn. full of water in.
I also add things like milk powder, sunflower, pumpkin, poppy seeds or dried onion, (a few sultanas with extra sugar, dryed milk and some mixed spice) very yummy.
All my visitors tell me its the best bread they have ever tasted and I should open a bakery, TOO old for that now.
I used to work as a delivery (boy) for a baker and grocer when I was 14, I never saw them put fat into ordinary bread. (Mr. Turners told my Mum I was the best delivery boy he had ever had, (even though I`m female.)
A friend, who was a retired baker, said he never put fat into bread either. I donīt know what they add to bread these days to make it last for days or weeks, in real bread days
one bought fresh bread daily.
Now the same thing has happened with milk, you had to buy it fresh each day, now I buy semi skimmed that has a 2 week or more best before date.
Just had a thought, if we eat and drink all this stuff that lasts longer does that mean we will last longer !!!!!