So this is my routine for making bread for the week. On Sunday I assemble 6 containers with the dry ingredients minus the yeast for my bread.
One is done in the container for my bread maker. That is the only one that I add water with lemon juice and oil still minus the yeast. I let the bread machine mix it and then turn it off to let it "soak" for about 24 hours. In the morning I will add the yeast, mix it again in the machine and let it rise. After it has doubled I divide and dump it into my two oiled bread pans. After a second rise I toss it in the oven.
If I will be needing another loaf the next day I wash then refill the bread maker container in the same fashion so that I can begin the 24 hour soak. The finished bread does have a ever so slight sour dough taste. Rarely do the loaves not get devoured in the first day. I have to be careful to save enough bread for Dan's peanut butter and honey sandwiches that he takes to work with him everyday.
One is done in the container for my bread maker. That is the only one that I add water with lemon juice and oil still minus the yeast. I let the bread machine mix it and then turn it off to let it "soak" for about 24 hours. In the morning I will add the yeast, mix it again in the machine and let it rise. After it has doubled I divide and dump it into my two oiled bread pans. After a second rise I toss it in the oven.
If I will be needing another loaf the next day I wash then refill the bread maker container in the same fashion so that I can begin the 24 hour soak. The finished bread does have a ever so slight sour dough taste. Rarely do the loaves not get devoured in the first day. I have to be careful to save enough bread for Dan's peanut butter and honey sandwiches that he takes to work with him everyday.
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