Monday, August 25, 2008

UFC Bread

Why UFC? Because I made it while watching a UFC marathon and I'm pretty sure those guys like to eat wheat germ.

I had bread flour out and ready to use to make this recipe but then spaced and used AP flour but everything still turned out beautifully. This bread is great for sandies or toasted with a little butter. So easy- why not take advantage of warmer temps and faster bread rising conditions?

UFC Bread-makes 1 loaf
1 cup milk
1/3 cup of water
2-3 tablespoons of honey

2 Tablespoons of butter softened
3 and 1/4 cups of AP or Bread flour
1/4 cup of wheat germ
1 and 1/2 teaspoons sea salt
1 envelop of rapid rise yeast

Mix milk, water, honey, butter together and warm up a bit in a microwave (needs to be warm to help our friend mr. yeast).

In a mixer, combine flour, germ, salt, yeast. Then slowly add liquid ingredients. A dough hook should be used. Turn up to medium and let it work for about 10minutes (add more flour slowly if it sticks to the sides of the mixer). Take dough out of mixer and form a ball. Place in an oiled bowl and cover with plastic wrap. Move to a nice warm place and let double in size (about an hour normally, when it is humid it should take slig
htly less time). Then punch it down, roll into a log and place in your oiled loaf pan. Cover again and let rise.

When it is nice and big, brush the top with a little oil or melted butter and pop into a 350 oven for about 40 minutes. Release from the loaf pan and let it cool on its side on a wire rack (I find this helps the loaf to maintain its lovely shape and texture). Let cool as long as humanly possible and then slice and eat.