94th Aero Squadron Farmhouse Bread Recipe
Serves/Makes: 16
Ingredients:
5 tablespoons active dry yeast
2 cups warm water (100 to 115 degrees)
6 1/3 cups bread flour, divided
2 cups medium-grind cracked wheat (available in natural-food stores)
2 tablespoons salt (see note)
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 eggs
1/4 cup vegetable oil
Directions:
Stir yeast into warm water; let stand until foamy, about 5 minutes.
In large bowl of an electric mixer fitted with dough hook, combine yeast mixture
and 2 1/2 cups flour. Mix at low speed about 2 minutes. Increase speed to
medium; beat about 4 minutes.
Reduce speed to low and beat in cracked wheat, salt, granulated sugar and brown
sugar; mix about 3 minutes. Add eggs and oil. Gradually add enough of the
remaining flour to make a soft dough; machine-knead about 5 minutes.
Use part of remaining flour to generously coat a bread board; turn dough out
onto flour. Knead until dough resists pressure.
(At this point the dough may be tightly covered and refrigerated for future use.
Remove from refrigerator, then proceed as directed.)
Divide dough into 16 equal pieces, about 4 ounces each. Shape into round balls;
arrange on parchment-lined baking pans, allowing at least 2 inches between
balls. Cover dough and pans completely with domed lids and allow to rise in a
warm, moist place until doubled, about 1 hour. (Do not overproof.)
Preheat oven to 375 degrees. Bake until golden brown, about 20 minutes.
This recipe for 94th Aero Squadron Farmhouse Bread serves/makes 16.