BREAD WITH YEAST

FOOD PROCESSOR RYE BREAD 

• 2 teaspoons dry yeast 
• 3 tablespoons sugar 
• 1 cup warm water 
• 3 cups plain flour cup rye flour
• 1/2 teaspoons salt 
• 1 1/2 cup full cream milk powder 
• 2 tablespoons oil 
• 1 egg 
• 3 tablespoons kibbled rye 

Place yeast, sugar, and warm water in a bowl and stir until sugar is dissolved stand at 10 minutes or until frothy Place fours salt and milk powder in the bowl of the processor and process few seconds While the motor is running, add yeast mixture for process until combined Add oil and egg process few seconds. scrape down the sides of the bowl and process further for a few seconds Scrape mixture onto a foured surface, and knead into a ball Place in a greased bowl cover with plastic wrap, and stand in a warm place. until doubled in bulk about 1 hour Punch down dough and knead on a Boured surface into a low shape Sprinkle the base and sides of a greased loaf tin with 2 tablespoons of the kibbled rye place dough in a tin stand in a warm place uncovered for 40 minutes or until doubled in bulk PAR Brush top with a little milk, sprinkle with remaining kibbled rye. Bake in a moderately hot oven for 15 minutes. reduce heat to moderate, and bake for a further 40 minutes Turn out onto a wire rack to cool 

WHITE BREAD VARIATION 

• 2 teaspoons dry yeast 
• 1/2 cup warm water 
• 2 teaspoons sugar 
• 3 cups plain flour 
• 11/2 teaspoon salt 
• 3/4 cup of warm water, extra 

Prepare and bake bread the same as the Rye Bread above 

WHITE MILK BREAD

• 1kg plain flour 
• 1/2 cup full cream milk powder
• 2 teaspoons salt 
• 45g compressed yeast 
• 2 cups warm water, approximately
• 60g butter 
• 1 egg yolk 

Sin flour powdered milk and sit in bowl, rub in butter Dissolve yeast in half a cup of warm water. Make well in the center of dry ingredients add yeast mixture and enough of the remaining warm water to mix to a firm dough Turn onto a lightly toured surface and knead until smooth and elastic Put in a bowl, cover, and stand in a warm place for 30 minutes or until doubled in bulk Punch dough down, turn onto a lightly floured surface, knead until smooth Divide dough in half, knead each hat until smooth Place in two greased loaf tins uncovered Stand in a warm place until dough reaches the edge of in about 30 minutes Brush tops with beaten egg yolk, bake in hot oven 15 minutes reduce heat to moderately hot, bake further 30 minutes 

WHOLEMEAL BRAN BREAD 

• 1kg wholemeal plain flour
• 1 1/4 cups plain white flour 
• 1 cup gluten flour 
• 1/2 cup skim milk powder 
• 2 teaspoons salt 
• 2 cups unprocessed bran 
• 1 teaspoon sugar 
• 30g compressed yeast 
• 3 cups warm water, approximately 

Sift flour into a large basin return husks from sitter to basin, add milk powder and salt, and mix in bran Make well in the center add sugar, crumbled yeast, and a cup of water do not mix in any flour Cover the basin with plastic food wrap. stand in a warm place for 15 minutes or until the mixture in the center has become foamy food Gradually work in enough of the remaining water to give a firm pliable dough Turn onto a floured surface and knead well for about 5 minutes or until dough is smooth and elastic Place in large greased basin, cover with plastic wrap stand in warm place 1 hour until dough has doubled in bulk Turn dough onto floured surface knead until smooth Divide in hat knead each half into a loaf shape place in two greased loaf tins Stand uncovered in warm place 30 minutes or until dough is well risen Bake in moderately hot oven 40 minutes Remove loaves from tins place on their sides on oven racks, bake further 10 minutes turn loaves, bake further 10 minutes cool on wire rack

 WHOLEMEAL VARIATION 

2 cups white self-raising flour 2 cups wholemeal self-raising flour cup unprocessed bran Substitute the above ingredients for sed-raising flour, then follow the Beer Bread recipe

 WHOLEMEAL VARIATION 

Use 2 cups white self-raising four and % cup wholemeal self-raising flour All other ingredients are the same as for Milk Bread. 

Also Read: BREAD WITHOUT YEAST