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Foolproof (Metric) British Loaf Bread Recipe
In the bottom of your Rhino 5000, add:
310 ml water from the hot water tap
1 teaspoon Kosher salt if you have it or 3/4 teaspoon regular salt (salt should not come in contact with yeast, which is why the salt is added to the water, and the yeast is added on top of the flour later on)
1 1/2 tablespoon nonfat dry milk powder ( to help the bread last longer)
15 grams of butter (to help with the rising and to add moisure)
1 tablespoon sugar (to help with the rising)
*The hot water is to quickly dissolve the dry ingredients and to soften the butter
To the liquid, poured on top, not mixed in add:
425 grams bread flour
Make a small well in the center of the flour and add:
1 teaspoon Red Star Active Dry Yeast, Fleischmann's Rapidrise Yeast, or SAF Perfectrise Yeast.
Don't be tempted to add more than 1 teaspoon.
Select Basic Wheat Dark and select Start
Notes:
I tried out the bread machine today. My bread machine has three loaf settings, 1 lb, 1.5 lb, and 2 lb. I usually make a 2 lb. bread. The Rhino 5000 is the same manufacturer as mine, except it is older and does not have as many options. In addition, it is designed to make sandwich bread so instead of being horizontal, it is vertical. I actually like this design better (easier to slice the bread).
The above recipe is for a 1.5 pound bread loaf. I actually tried it out with the 1 pound bread quantities and it made a small, perfect loaf. Once I saw how much volume the 1 pound size used, I knew that this machine would be suitable for the next size up, 1.5 lb. and probably also fine for a 2 lb. size. If I had some more flour I would have tried to make a 2 lb. loaf.
Yeast is a very interesting product. If it sits in the grocery store too long, or gets hot sitting in the store room, it can be ruined. So, I have always bought my yeast at the same store in the small packets. However, Irene picked up a jar of Red Star for me and I have used it successfully, keeping it in the refrigerator for several months now. The new rapidrise yeasts are different variation on yeast, which allows the yeast to be bound to a molasses in smaller crystal structures at lower temperature, so less yeast dies during the manufacturing. The reason it is called rapidrise is because more live yeast is available in a teaspoon, so it feeds and grows quicker than traditional yeast. Because of the extra yeast, you can add it dry to most recipes. That is, if the grocery store didn't kill it by improperly storing it.
I have never had success with the fresh yeast which I bought at the grocery stores and I now only use rapidrise types of dry yeast.
Why metric measures? More accurate than saying "three or four cups of flour". I'll lend you a metric scale for your first bread experiments.
Also, there is a certain moisture that you want to your dough, if the dough is too wet, too much carbon dioxide will escape and the bread will be flat, if the dough is too dry, the proteins in gluten will not develop properly.
But, that is the fun of making bread, figuring out how everything works.
Once you master the simplest sandwich bread, you'll probably just use the machine for mixing dough and then baking the bread in the oven.
Jay
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