dakota bread
 
recipe by : 
serving size : 1 preparation time :0:00 
categories : breads 
 
1 package  active dry yeast
1/4 cup  honey
1/2 cup  warm water (105-115f)
2-1/2 cup  bread flour
1/2 cup  whole wheat flour
1/4 cup  wheat germ
1/4 cup  rye flour
1/4 cup  rolled oats
1 tsp  salt
1/2 cup  cottage cheese
1 large  egg
2 Tbsp  vegetable oil
  oil and cornmeal for pan
1   egg white -- frothed with fork for glaze
  additional wheat germ
  oats, for top of loaf
 
stir yeast and honey into water; let stand until foamy, about 5 minutes. 
for food processor fitted with metal blade or mixer with dough hook, put 
remaining bread ingredients into bowl. turn machine on and combine 
mixture. with machine running, slowly add yeast mixture. mix until dough 
cleans sides of bowl. if dough is too sticky, add more flour by the 
tablespoon, working it in before adding more. if dough is crumbly and 
dry, add more water by the teaspoon, working it in before adding more. 
once desired consistency is reached, (moist but not sticky), mix dough 
until well kneaded, uniformly supple and elastic, about 40 seconds in food 
processor, about 6 minutes in mixer. by hand, put ingredients in large 
bowl. mix well. make well in center. pour yeast mixture into well. 
work yeast mixture into ingredients, then knead on floured board until 
smooth and elastic, about 10 minutes. transfer dough to large plastic 
bag, squeeze out air and seal at top. place dough in bowl. let rise in 
warm spot until doubled, about 1 1/2 hours. oil a heat-proof glass pie 
plate. sprinkle lightly with cornmeal. punch dough down and shape into 
smooth ball. place smooth side up in prepared plate. cover loosely with 
oiled plastic. let rise in warm spot until doubled, about 1 hour. 
fifteen minutes before baking, put rack in center of oven; set oven at 
375f. when loaf has doubled, brush top with egg white. sprinkle with 
wheat germ and(or) rolled oats. bake until loaf is deep brown (cover with 
foil last 5 minutes if too dark) and sounds hollow when rapped on bottom, 
about 35 minutes. place loaf on rack to cool. yield: 1 round loaf. 
 
-- 
william barfieldsr 
 
-- 
 
(ID: 78329) Mirror: rec.food.recipes: Tue, Sep 2, 2003


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