Roman Meal Homemade Bread
|Cereal||480 Milliliter (2 Cup Roman Meal)|
|Non fat dry milk||160 Milliliter (2/3 Cup)|
|Salt||15 Milliliter (1 Tablespoon)|
|Active dry yeast||2 Tablespoon (1 Package)|
|All purpose flour||1 2857⁄10000 Liter (5 1/2 Cup)|
|Honey||80 Milliliter (1/3 Cup)|
|Vegetable oil||60 Milliliter (1/4 Cup)|
|Molasses||15 Milliliter (1 Tablespoon)|
|Warm water||590 Milliliter (2 1/2 Cup At 115-120°F[46-49°C])|
In large bowl blend cereal, dry milk, salt, yeast and 3 cups flour.
Add honey, oil, molasses and water.
Stir to mix; beat 60 strokes.
Blend in remaining 2 1/2 cups flour.
On lightly floured board, knead dough until it feels springy, about 5 minutes, adding just enough flour to hands and board to prevent sticking.
Grease bowl; return dough to bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch down and turn dough over.
Cover and let rise 30 minutes.
Form into 2 loaves and place in well greased 9x5x3-inch loaf pans.
Grease tops of loaves; cover and let: rise until doubled, about 45 minutes.
Bake at 400°F (205°C) for about 40 minutes.
Bread is done when it sounds hollow when tapped.
Remove from pans and cool on racks.