Dan Daily

Bread Machine Daily Bread Routine

2020-0525 : UNDER CONSTRUCTION. Still testing this recipe

By Dan MacKay

This is four stages, all done after supper:

1. Start the dough
2. Refresh the starter
3. Shape the dough
4. Bake

First, I start the dough"

• 100g / ½ c starter starter
• 165g / ⅔ c warm, not hot, water
• 2g / ¼ tsp salt
• 1 tbl sugar or equivalent
• 15g / 1 tbl butter, margerine or shortening
• 20g / 2tbl milk powder
• 250g / 1½ flour

Add all to the bread machine. Select Dough Cycl

Refresh the starter

• add 50g water & 50g flour to the starter's container
• and mix really really really well

Shape

After the dough cycle's done:

• Lightly flour your kneading surface
• Grease ½lb loaf tins (3" x 6")
• with the rubber scraper, scrape & dump out the dough
• divide in half
• shape into a ball - folding the rough sides in, and leaving a smooth skin on one side
• place smooth skin side up in the pans
• rise until doubled in bulk - this will depend on your starter; mine is a couple hours

Bake

• place in a cold oven, set to 400°
• bake for about 30 minutes; baking time will depend on your oven