Editing 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: # Start the dough # Refresh the starter # Shape the dough # Bake '''First, I start the dough''' Weigh into the bread machine pan: || 100g|| ½ cup||starter || || 165g|| ⅔ cup||warm, not hot, water || || 1g|| ¼ tsp||salt || || || 1 tbl||sugar or equivalent || || 30g|| 1 tbl||butter, margerine or shortening || || 20g|| 2 tbl||milk powder || || 250g|| 1½ cup||flour || Start Dough Cycle. '''Refresh the starter''' * add 50g water & 50g flour to the starter's container * mix really really really well '''Shape''' After the dough cycle's done: * Grease two half-pound loaf tins (3" x 6") * Lightly flour your kneading surface * 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

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