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Thursday, June 21, 2012

Multigrain Bread

from The Cook's Illustrated Cookbook

The original recipe makes 2 9-inch loaves. I have three loaf pans, so I 1½ the recipe. Those amounts are included between slashes.
1¼ cup (6¼ ounces) / 9.5 ounces / seven-grain hot cereal mix

2½ cups / 3¾ cups / boiling water
3 cups (15 ounces) / 22.5 ounces / all-purpose flour (not bread flour)
1½ cups (8¼ ounces) / 12.5 ounces / whole wheat flour
¼ cup / 3 ounces /honey
4 tablespoons / 6 tablespoons / unsalted butter, melted and cooled*
2½ teaspoons / 3¾ teaspoons / instant or rapid-rise yeast (active-dry yeast has worked just fine for me)
1 tablespoon / 1½ tablespoons / salt
Optional (I omit): ¾ cup unsalted pumpkin seeds or sunflower seeds
Optional (I omit): ½ cup (1½ ounces) old-fashioned rolled oats or quick oats

*If you’re using salted butter, just decrease the additional salt by just a bit.
Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.  Whisk flours together in separate bowl.
Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined. Add flour mixture,  ½ cup at a time, and knead until cohesive mass starts to form (note: I don't need all of the flour. I suspect it's the high altitude. Go by look and feel and stop adding flour if you need to!) 1½-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes. (If it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does. Don’t add more, unless the dough is still really sticky and you didn't use all your flour already.) Continue to knead dough for 5 more minutes. Add seeds (if using) and knead for another 15 seconds. Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball. Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.
Grease two /or three / 9×5 inch loaf pans. Transfer dough to lightly floured counter and divide in half / or thirds. Press 1 piece of dough into 9×6 inch rectangle, with short side facing you. Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Repeat with second piece of dough. Spray loaves lightly with water or vegetable oil spray. Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners. Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes. Dough should barely spring back when poked with knuckle.
When rising bread nears the top of the pan, adjust oven rack to middle position and heat oven to 375 degrees. Bake until loaves register 200 degrees on a quick-read thermometer, 35-40 minutes. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving, or storing.
Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days. Wrapped with additional layer of foil, bread can be frozen for up to a month.