Bakery -- Healthier Soft Sandwich Bread (For ABA)
Submitted by dvdlee on August 27, 2004 at 10:36 am

DESCRIPTION
Bakery -- HEALTHIER Soft Sandwich Bread (for ABA)

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This is a 'healthier' sandwich bread with is VERY flexible. You can increase/decrease the amount of whole wheat flour per instructions or just make this an all-white loaf.

It has a nice crumb, slices well, and keeps well for several days.

1 cup liquid (50/50 milk/water, 100% milk, or all water)
1 teaspoon salt
1 Tablespoon butter
1 Tablespoon granulated Lecithin (KA #1360)
2 cups KA bread flour]
1 cup KA whole wheat flour
1/8 cup wheat bran
OPTIONAL: 1 Tablespoon flax seed (ground in a coffee grinder)
3 Tablespoons real maple syrup (Grade B - amber)
2 & 1/2 teaspoons SAF yeast

Add everything into your ABA per manufacturer instruction. I recommend using the dough cycle and then baking in a 350 over for around 30-35 minutes (interior temp of 200F).

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Otherwise, dump everything into a mixer. (I recommend melting the butter however.) Mix for 5 minutes until gluten is well developed and dough passes the windowpane test. Shape and bake.