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1
Stir together the high-gluten flour, whole-wheat flour, sugar (if using), salt, powdered milk, and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer).
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2
Add the shortening, honey (if using), and water.
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3
Stir (or mix on low speed with the paddle attachment) until the ingredients form a ball.
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4
If there is still flour in the bottom of the bowl, dribble in additional water.
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5
The dough should feel soft and supple.
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6
It is better for it to be a little too soft than to be too stiff and tough.
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7
Sprinkle high-gluten or whole-wheat flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook).
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8
Add more flour if needed to make a firm, supple dough that is slightly tacky but not sticky.
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9
Kneading should take about 10 minutes (6 minutes by machine).
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10
The dough should pass the windowpane test (page 58)and register 77 to 81F.
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11
Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil.
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12
Cover the bowl with plastic wrap.
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13
Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.
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14
Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long.
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15
Form it into a loaf, as shown on page 81.
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16
Place the loaf in a lightly oiled 8 1/2 by 4 1/2-inch bread pan.
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17
Mist the top with spray oil and loosely cover with plastic wrap.
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18
Proof at room temperature for approximately 90 minutes, or until the dough crests above the lip of the pan.
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19
Preheat the oven to 350F with the oven rack on the middle shelf.
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20
Place the bread pan on a sheet pan and bake for 30 minutes.
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21
Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven.
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22
The finished loaf should register 190F in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.
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23
When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
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24
Enriched, standard dough; direct method; commercial yeast
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25
10 to 15 minutes mixing; 3 1/2 hours fermentation, shaping, and proofing; 45 to 60 minutes baking
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26
This is one formula that is not greatly improved by the preferment or sponge technique.
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27
Because it is made by the direct dough method, though, this formula is especially good for bread machines.
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28
Light Wheat Bread %
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29
High-gluten flour: 62.5%
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30
Whole-wheat flour: 37.5%
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31
Sugar: 4.2%
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32
Salt: 2.1%
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33
Powdered milk (DMS): 5.6%
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34
Instant yeast: .94%
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35
Shortening: 5.6%
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36
Water: 55.6%
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37
Total: 174%
