two white wheat loaves made in a french bread mold

© 2011 by KV5R — Rev. March 20, 2011.


500 gm. (4 cups) bread flour
320 gm. (1¼ scant cup) water (65% B.P.)
1   Tbs honey
2   tsp rapid-rise yeast
1   tsp basil
1   tsp oregano
1   tsp coriander
½   tsp real vanilla extract
For the top: squeeze margarine

Weigh and mix honey and vanilla in warm water; add yeast; let stand 10 minutes.
Weigh flour, then add herbs.
Mix all. Add flour, if needed, to reach desired dough consistency.
Knead for 10 minutes. Divide and form into 2 logs and place into perf French mold.
Place in large plastic bag and let rise 1 hour or until it doesn’t spring back.
Top with squeeze margaraine.
Bake uncovered at 400°F for 40 minutes. Remove and cool.
Makes 2 1-pound French loaves (16 inches long).

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