Editing revision 3 of 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" * 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

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