Southern Barley Bread Recipe - Cooking Index
Southern Barley Bread Recipe - Cooking Index
High elevations may make dough rise faster. If recipe does not work as is, decrease yeast by 1 teaspoon at a time. You may have to increase water; start with 2 tablespoons. Addition of gluten will help the structure of the bread, add 1 teaspoon per cup of flour. You may freeze the baked breads; cool before wrapping in plastic wrap, place in plastic bag and seal. Bread may be frozen up to six weeks. Thaw by partially opening wrapping to allow moisture to escape gradually.
Courses: Breads| 1 | Egg - room temperature, | |
| Plus enough water (80 degrees) to | ||
| Equal 3/4 cup liquid plus an additional | ||
| 2 tablespoons | 30ml | Warm water |
| 1 teaspoon | 5ml | Lemon juice |
| 1 tablespoon | 15ml | Oil |
| 1 tablespoon | 15ml | Honey |
| 1 teaspoon | 5ml | Salt |
| 2 tablespoons | 30ml | Dry milk |
| 3 tablespoons | 45ml | Cooked barley |
| 2 teaspoons | 10ml | Uncooked grits |
| 1/4 cup | 10g / 0.4oz | Uncooked oat bran cereal |
| 1/3 cup | 20g / 0.7oz | Whole wheat flour |
| 1 1/4 cups | 78g / 2.8oz | Bread flour |
| 1 1/4 teaspoons | 6.3ml | Active dry yeast |
Make sure all ingredients, except water, are at room temperature. Use a liquid measuring cup to measure the water-egg combination.
Follow the instructions for your particular brand of bread baking machine. This recipe can be made and baked with the "Whole Wheat" bake cycle.
This recipe yields 1 loaf.
Source:
Toastmaster Corp. (ABM recipe collection) at - http://www.toastmaster.com
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