Source : Livre The all-purpose baking cookbook, The King Arthur Flour
Note : J’ajoute 1/4 de tasse de graines de lin moulues. Parfois, je ne mets pas de farine de patate.
32 cups unbleached all-purpose flour + 1 cup farine 6 grains
- 2 teaspoons instant yeast
- 1 1/4 teaspoon salt
- 3 tablespoons sugar
- 4 tablespoons butter
1/4 cup nonfat dry milk
- 1/4 cup potato flour, ou 1/3 cup potato flakes
- 1 1/8 cups lukewarm water
- Combine all the ingredients and mix and knead them together – by hand, mixer, or bread machine – until you’ve made a soft, smooth dough. Adjust the dough’s consistency with additionnal flour or water as needed; but remember, the more flour you add while you’re kneading, the heavier and drier your final loaf will be.
- Cover and let the dough rise for 1 hour, until it’s puffy (though not necessarily doubled in bulk).
- Transfer the dough to a lightly greased work surface and shape in into an 8-inch log.
- Transfer the log to a lightly greased 8 1/2 X 4 1/2-inch loaf pan, cover the pan (a proof cover works well here), and let the bread rise until the outer edge has risen about 1 inch over the rim of the pan, about 1 hour.
- Preheat the oven to 350 F.
- Uncover the pan and bake the bread for 35 to 40 minutes, tenting in lightly with aluminum foil for the final 10 to 15 minutes if it appears to be browning too quickly.
- Remove the bread from the oven, take it out of the pan, and place it on a wire rack to cool completely.
After 15 minutes, brush it with butter, if desired; this will give it a soft crust.