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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 3 |
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Directions: Bake on basic white bread cycle. Watch first kneading and dribble in more
water by teaspoonsful, if the dough ball seems rough and dry.
"Clear or 'common' flour, referred to in SECRETS OF A JEWISH BAKER, is a
special flour milled from the very outside of the endosperm or the 'white'
part of the wheat berry. This are of the endosperm contains higher levels
of minerals as well as more protein although not the type of protein that
is gluten producing."
"According to those who bake real Jewish rye breads, clear flour is what
gives them their tecture, color and 'bite.'
Source: King Arthur Flour
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