Tuesday, December 20, 2011

Dutch Brown Bread

This is the second in a series of loaves of bread I have made in my Black and Decker All-In-One Deluxe Bread Maker.  The first loaf was my Rich Egg Bread.  This loaf is a whole wheat bread and is chewier than the first loaf of the series.  Due to the amount of whole wheat flour in the dough, this bread does not rise as high, so the loaf is comes out denser.

This bread is a European style bread flavored with cinnamon and molasses.  The cinnamon does not over power the bread, so this is not a sweet bread as some might think.  The flavor of this bread makes it perfect for a hearty sandwich, such as ham and Swiss cheese w/mustard.

Dutch Brown Bread

1 cup warm water (80-85 degrees F)
1 egg
3 Tbsp molasses
1-1/2 Tbsp butter, softened
1 tsp cinnamon
1 tsp salt
1-3/4 cups whole wheat flour
1 cup bread flour
2-1/4 tsp active dry yeast

Place ingredients in bread maker in order recommended by the manufacturer (I have a Black and Decker All-In-One Deluxe Bread Maker, so the list above is the right order for me).  Select wheat or grain cycle and desired crust (I went with normal instead of dark).  Turn on bread maker and let it run through its cycle.

After the bread has been kneading for about 5 minutes, check the dough.  It should be a smooth round ball. If dough appears too sticky, add additional flour, one tablespoon at a time until the dough reaches the proper consistency.  If dough is too dry, add additional water, one tablespoon at a time until the dough reaches the proper consistency.

At end of cycle, remove bread promptly and cool on wire rack.  If bread is left in appliance too long, the top can fall and the bottom of the loaf will get soggy from the trapped steam.  Let cool at least 20 minutes on a wire rack before slicing.

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