irish (02/24/83)
I've been doing quite a bit of bread baking lately. My breads contain only whole wheat flour - none of that bleached white junk at all. One package of yeast per loaf of bread seems to be plenty for me. I have found that adding an egg gives a lighter texture to the finished product. Throwing in some crushed granola, wheat germ, soy flour, etc. creates variety. Advice: When you knead the bread the second time, don't just mush it around - pound on it! Pick it up and throw it on the counter! It really does give the bread a finer texture. For some interesting tips and variations on bread baking, I recommend the book "Bread Winners" by Mel London. It contains about 250 recipes - everything from straight whole wheat bread to tomato-cheese bread to sourdoughs to salt-rising breads. Happy baking, Laura at BTL - IW