I found the original recipe for superbread on the net at fatfree.com and thoroughly enjoyed it. But, never satisfied I kept messing with the recipe. I think I am now ready to quit, as it is as good as I can get. I now use malt extract from the local home brew store instead of sugar or honey which gives the bread a lovely malty taste and smell. I no longer use the sponge method of activating the yeast and get a better rise, and have added a good helping of ground flax seed (the golden kind but if you like a darker bread you can use the less expensive black seed). I grind my seed as I use it as it stores better unground. My final change was to add applesauce as a moistening agent. INGREDIENTS
Mix together the water, yeast, and sugar and let stand for 20 minutes, until it is quite active. Now mix in the other ingredients in the order listed, making sure each one is thoroughly mixed before adding the next. This should produce somewhat sticky dough, which should be turned out onto a well-floured board for kneading. Keep a good supply of flour handy for your hands and the board as it slowly is incorporated into the dough. Knead for four minutes and let rest for five then knead for another four minutes. Roll into a ball and turn into an oiled bowl, turn it over and cover with a damp towel or saran wrap and let rise for 40 minutes. Test by plunging two fingers deep into the dough, if the hole fills quickly let rise a little longer. Turn onto board, cut in half, form into loaves and place in oiled baking tins. While doing this gently punch down the dough. Let rise again for about thirty to thirtyfive minutes or little more. About fifteen minutes into the rise set the oven to 375 degrees and when the rise is complete and the oven hot bake for 40 minutes then check with meat thermometer. The bread is done when the temp. reaches 190 F. Turn onto rack to cool. |
