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Sep. 12th, 2004 05:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
zana16*happy smile*
I made bread with about 10 kids this afternoon. I can't wait to see how it came out! It was so lovely sinking my fingers into warm bread dough....
French/Italian Bread
yield: 10 loaves, or 2 pounds
7 Tablespoons yeast
3 cups lukewarm potato water
3 Tablespoons sweetener
12 cups lukewarm potato water
24 cups whole wheat flour
5 Tablespoons salt
2 cups oil
16 cups unbleached white flour
Instructions: proof yeast, add potato water & flour, let sponge rise 20 minutes, add remaining. Rise twice, bake 350 degrees for 45 minutes.
I made bread with about 10 kids this afternoon. I can't wait to see how it came out! It was so lovely sinking my fingers into warm bread dough....
French/Italian Bread
yield: 10 loaves, or 2 pounds
7 Tablespoons yeast
3 cups lukewarm potato water
3 Tablespoons sweetener
12 cups lukewarm potato water
24 cups whole wheat flour
5 Tablespoons salt
2 cups oil
16 cups unbleached white flour
Instructions: proof yeast, add potato water & flour, let sponge rise 20 minutes, add remaining. Rise twice, bake 350 degrees for 45 minutes.