Caldwells Cookbook

Dough Starter

2 1/4 cups + 2 1/2 tablespoons unbleached all-purpose flour

1 3/4 cups water

2 tablespoons + 1 teaspoon honey

3/4 teaspoons yeast

In a mixer bowl combine the flour, water, honey, and instant yeast. Whisk until very smooth.

Flour Mixture and Dough

2 cups + 3 tablespoons unbleached all-purpose flour

1/4 cup dry milk

3/4 teaspoons instant yeast

9 tablespoons unsalted butter, softened

2 1/4 teaspoons salt

In a medium bowl, whisk together the flour, dry milk, and instant yeast. Sprinkle this on top of the starter and cover tightly. Allow it to ferment for 1 to 4 hours at room temperature. Add the butter to the bowl adn mix with the dough hook on low speed (#2 if using Kitchen Aid) for 1 min. or until the flour is moistened enough to form a rough dough. Scrape down any bits of dough. Cover the bowl and let rest for 20 min. Sprinkle on the salt and knead the dough on medium speed (#4 if using Kitchen Aid) for 7-10 min. With an oiled spatula, scrape dough into a 4-quart bowl lightly oiled bowl. Push down the dough and lightly spray the surface. Cover the container with a lid. Allow the dough to rise until double about 1 1/2-2 hours. Using a oiled spatula, scrape the dough onto a floured counter and press down on it gently to form a rectangle. Pull out and fold the dough over from all 4 sides into a tight package. Again oil the surface, cover, and makr where double the height would now be. Allow the dough to rise for 1-2 hours or until it reaches the mark. Turn the dough onto a lightly floured counter and cut it in half. Shape each piece into a loaf and place into prepared loaf pans. Cover them loosely and allow to rise for 1 1/2-2 hours. Preheat the oven to 350 with shelf on the lowest level. Gently set the pans on the bottom shelf and bake for 50 min. or until golden brown. Halfway through baking, turn the pans around for even baking. Remove the bread from the oven and set it on a wire rack. Unmold and cool top side up on a wire rack until barely warm, about 1 hour.