Hfs1- english farmhouse coburg loaf - ba 2/83

1 loaf

Ingredients

Quantity Ingredient
2½ teaspoon Brown sugar; firmly packed
1¼ cup ;warm water (105F to 115F)
1 each Envelope dry yeast
¾ cup Milk; warm (105F to 115F)
1 tablespoon Butter; melted
2 teaspoons Salt
3 cups Whole wheat flour
3 cups Unbleached all purpose flour
Additional all purpose flour

Directions

Generously butter large nonaluminum bowl. Stir ½ teaspoon brown sugar into ¼ cup warm water in small bowl. Sprinkle with yeast.

Let stand until foamy, about 5 minutes.

Combine milk, butter and salt with remaining 2 teaspoons brown sugar and 1 cup warm water in large bowl of an electric mixer fitted with dough hook. Add yeast mixture and blend well. Mix in 3 cups whole wheat and 3 cups all purpose flours alternately 1 cup at a time until dough is smooth, elastic and pulls away cleanly from side of bowl. Turn dough out onto lightly floured surface, and knead 5 minutes. Form into ball. Transfer to prepared bowl, turning to coat entire surface. Cover with plastic wrap, then cover with towel. Let rise in warm draft-free area until just doubled, about 1 hour.

Punch dough down. Turn out onto lightly floured surface and knead into smooth ball, 2 to 3 minutes. Return dough to bowl, cover, and let rise until just doubled; about 45 minutes.

Punch dough down. Turn out onto lightly floured surface and knead several times. Shape dough into smooth ball, tucking ends underneath to seal. Flatten ball slightly. Arrange dough on parchment paper-lined baking sheet smooth side up. Using floured knife or razor blade, form cross by scoring 2 slashes ¼-inch deep in top of dough. Using fine sieve, dust top of dough with flour. Cover dough with towel and let rise until just doubled in volume, about 45 minutes.

Postition rack in lower third of oven and preheat to 400F. Bake until loaf sounds hollow when tapped, 30 to 40 minutes. Cool loaf on wire rack 1-½ to 2 hours before slicing.

"Hearty Farmhouse Suppers" "Bon Appetit", February, 1983. Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-26-95

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