Raisins....

using the base recipe, i've made a loaf of raisin bread.....

The raisin bread...

...and the whole wheat bread....

Awesome!!!

More about Bread.....

So, after extensive research on the web, i came across an article written by a fella that live in santa fe, about 2000ft higher than i do.  his bread seems to come out looking (and tasting) great.  (the link....http://sceneinsantafe.com/High-Altitude_Whole_Wheat_Bread_Recipe)  after a couple of email exchanges, i tried his recipe out.   got me an in-between loaf.  i’m wondering if it’s truly the first rise time.  the difference between Drew’s and mine is about twenty minutes for the first rise.  there could be a difference.  my “soft” bread setting has a 49 min rise.  i’ll try his recipe again with that setting and check out the difference.

here's there's the recipe (modified by me...):

Older: Version 1
Ingredient	How Much (for 2lb)	Zo's recipe (for 1 lb)	My Modified Version	What It Does
Water	1 3/4 cups	3/4 cups	1 1/8 cups	Provide moisture.
Butter	3 tablespoons	1 tablespoon	1.5 tablespoons	Helps brown crust.
Whole Wheat Flour	5 cups	2.25 cups	2.5 cups	Bulk. Nutrition.
Sugar /honey	1/4 cup	2 tablespoons	1/8 cup	Food for the yeast.
Salt	2 1/2 teaspoons	1/2 teaspoons	1.25 teaspoons	Influence rising.
Dry Milk		1.5 tablespoon	1.5 tablespoon
Gluten	8 teaspoons		4 teaspoon	Traps gases released by the growing yeast; adds protein.
Yeast	1 tablespoon, 2 teaspoons	1 tsp.	2.5 teaspoons	Eats the sugar, creates gas, causes the bread to become more airy, less dense.

 

 used the "soft" setting....and Presto!  got me a nice looking 1 lb loaf of whole wheat bread.   Success at last!!!

i think we may have ate the half the thing this morning.  :D


sorry no photos, but it's was a good lookin' and tastin' loaf....