Breadman THE CORNER BAKERY - Caraway Rye Bread; Corn Bread; Double Chocolate Bread; French Variation Bread

15.
Caraway Rye Bread
Size of Loaf 2 pounds
water 80°F/27°C 1l cups
oil 2 TBL
molasses 4 cup
salt 2 tsp
dry milk 2 TBL
rye flour 12 cups
whole wheat flour 2 cup
bread flour 3 cups
caraway seeds 2 TBL
active dry yeast 34 tsp
Program
Corn Bread
Size of Loaf 1 pound 2 pounds
egg, room temp. + enough 1 2
water 80°F/27°C to = p cup + 1 TBL 12 cups
oil 2 TBL 4 cup
sugar 2 TBL 4 cup
salt 1 tsp 2 tsp
dry milk 4 cup 2 cup
bread flour 2 cups 4 cups
corn meal 4 cup 2 cup
active dry yeast 12 tsp 2 tsp
Program
Double Chocolate Bread
Size of Loaf 2 pounds
egg, room temp. + enough 1
water 80ºF/27ºC to = 3/4 cup + 2 TBL
sour cream 80ºF/27ºC 2 cup
oil 1 TBL
salt 12 tsp
sugar 4 cup
bread flour 4 cups
cocoa powder 3 TBL
active dry yeast 22 tsp
Program
Add at beep
semi-sweet chocolate chips 1 cup
(Note: This is a very moist, dense bread.)
French Variation Bread
Size of Loaf 1 pound 2 pounds
water 80°F/27°C p cup + 2 TBL 12 cups
sugar 1 TBL 2 TBL
salt 1 tsp 2 tsp
bread flour 24 cups 43 cups
active dry yeast 14 tsp 2 tsp
Program
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