Atomic Bread Recipe




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Atomic Bread Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Atomic Bread

 

Ingredients

1 package dry yeast
1/2 cup warm water
1/8 tsp ground ginger
2 tbsp honey
13 oz can evaporated milk
1 tsp salt (optional)
2 tbsp oil
4 to 4 1/2 cups whole wheat flour



 

Preparation

Makes 1 large loaf

Dissolve yeast in the warm water in large mixing bowl. Blend in the
ginger and 1 Tbsp of the honey. Let stand in a warm place until the
mixture is bubbly (about 15 minutes). Stir in the remaining honey,
and the milk, salt, and oil. With mixer on low speed (or with a
wooden spoon) beat in the flour 1 cup at a time, mixing well after
each addition. If you are using amixer, beat in the last cup of flour
with a wooden spoon. The dough should be heavy but too sticky to
knead.

Place dough in a 2-pound, WELL-GREASED coffee can. Cover with greased
plastic lid. At this point, you may freeze the dough if you want to
and bake it at a later time.

To bake, let stand, covered in a warm place until the dough rises and
pops off the lid. This will take 1 to 1 1/2 hours. Discard the lid
and bake at 350 F for 1 hour. The crust will be very brown. Brush the
top lightly with butter.

Let the entire bread and can cool for 5 to 10 minutes on a wire rack,
then loosen the crust around the edge of the can with a thin knife
and slide the bread from the can. Cool it in an upright position on
the wire rack.

VARIATION: Add to the yeast mixture 1 tsp cinnamon and 1/2 tsp
nutmeg. With the final addition of flour, add 1/2 cup raisins and 1/2
cup chopped walnuts.

Bread Winners From the collection of Jim Vorheis

 

 

Servings: 1