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).