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Receta Ethereal Air Bread

by Global Cookbook

Ingredientes

2 Tbsp. Yeast, dry 1 tsp Diastatic malt pwdr 8 c. Flour, all purpose 1 Tbsp. Salt

2 c. Lowfat milk, skim 1/4 c. Oil, vegetable 1/4 c. Honey 2 lrg Egg whites, lightly beaten

Direcciones

1. Mix the yeast, diastatic malt pwdr, 6 c. flour, and the salt together. In a saucepan heat the lowfat milk, vegetable oil, and honey to 120F. The liquid will just start to feel warm. Pour the liquid into the dry ingredients, and add in the lightly beaten egg whites. Add in another c. of flour and stir till the dough has formed a shaggy mass. Turn the dough out onto a lightly floured counter and knead the dough, adding more flour as necessary, till the dough has formed a smooth ball. Place the dough in a lightly oiled bowl, turning the dough to coat with oil. Cover the bowl with a damp towel. Place the dough in a hot spot and let rise till doubled in size. This will take about l 1/2 hrs.
2. Punch the dough down and turn out onto a lightly floured counter. Knead the dough briefly to expel air bubbles. Grease two 8 1/2" x 4 1/2" loaf pans. Divide the dough into two pcs and roll each piece out into a rectangle the same length as the pans. The rectangles should be about 1/4" thick. Roll up the dough the long way and place it in the pans. Cover the loaves with a damp towel and let them rise 30-45 min, till they are about 1" over the top of the pans. While the loaves are rising, preheat the oven to 375F. Bake the loaves for 35-34 min, or possibly till well browned and the bottoms sound hollow when thumped. Cold the loaves on a rack.
3. Yield:Two loaves, each yielding sixteen 1/2 inch slices.
4. order. Try it, it is great for sandwiches.

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