hybrid bread: start in the bread machine, finish by hand

© 2011 by KV5R — Rev. Jan. 30, 2011.


  • Put 2 Tbsp sugar, 1-1/8th cup warm water, and 2 tsp rapid-rise yeast in a measuring cup. Mixed well and let stand 10 minutes to bloom the yeast.
  • Poured that into bread machine, added 1 cup whole-wheat (WW) flour and 2 cup Better-for-Bread (B4B) and pressed Start. Let it mix and knead, then stopped it and dumped out the dough.
  • Shaped it into a big ball and placed in a sprayed 9-inch cake pan. Covered with plastic and let rise. Later, removed plastic, which was constraining the rise, and covered with a cup-towel. Rose for 1½ hours.
  • Sprayed top with olive oil and sprinkled with basil.
  • Preheated oven to about 350°F and baked uncovered for 35 minutes.
  • When top was golden, removed and let cool for 30 minutes.
  • Bottom crust was not done, so placed back into oven, on the rack, for a few minutes.

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