I tinkered & messed with this recipe until I got it right. It bakes up high and light and just..well..Beautiful! I dont have good luck baking my bread in my machine, so I just make the dough in it and bake it in my regular oven. I hope you enjoy it! I do live at high altitude (6,000ft), which might have some effect on this.
- Measure ingredients into your ABM in the order your manufacturere recommends.
- Set on light or medium setting to your preference.
- You can also make just dough with your ABM and bake in your oven or freeze the dough after the first rise in any shape you like.
- Bake in a conventional oven at 350 degrees for 25-35 minutes.
This was absolutely fantastic and so light and airy. Thank you for sharing this fabulous recipe.
What a fantastic loaf! I didn't have any olive oil, so I used sunflower oil with an excellent result. You didn't specify what kind of "wheat flour" you used, so I used white whole wheat. This Recipe gets the El Hubbito "You can make that Again" award!
I was not able to taste my bread as I gave it away as a gift. I mixed the dough in the bread machine using 2 1/4 teaspoons of yeast to equal the 1 package of active dry yeast. I did have to add quite a bit of extra flour while it was kneading in the bread machine. After the dough cycle, I took it out and put it in a 9" loaf pan. I let it rise again for about 40 minutes. Then baked it in a convection oven at 350 degrees for 45 minutes. My loaf did not rise high like many other chefs mentioned. It turned out like the photos. Good recipe.