Agave Squaw Bread
Agave Squaw Bread
ingredients
2 cups 80°F Filtered Water or Bottled Water (Tap water has chlorine that kills yeast.)
3/4 cups Scalded Milk
1/4 cup Amber Agave Nectar
1/3 cup Raisins
4 Tbls. Sugar
1 Tbls. Light Molasses
3 Tbls. Active Dry Yeast
3 cups Wheat Flour
2 cups Unbleached Bread Flour
2 cups Rye Flour
1/4 cup Cold Butter
2 Tsp Kosher Salt
2 Tsp Lemon Juice
directions
1. Place the raisins and 1 cup of water into a blender and blend until smooth.
2. Bloom the yeast: combine 1 cup 80°F filtered water, raisin mixture, agave nectar, molasses, sugar, and yeast and allow the mixture to bloom for 5 - 10 minutes.
3. Scald the milk and remove from the heat.
4. While the milk is still hot, drop the cold butter into the milk and allow the butter to melt. This will cool the milk so that it may be added to the yeast without killing the yeast.
5. Pour the salt, milk and butter mixture, and lemon juice into the yeast mixture.
6. Combine all the flour in a large bowl and then begin to work in small batches and add the flour to the yeast mixture, using the paddle attachment for your stand mixture on low speed.
7. After about two cups of flour has been added to the mixture you will have formed a sponge and it is time to switch to a kneading hook.
8. Continue to work the remaining flour in slowly until all the flour has been used. (As with all breads the final amount of flour may need to be increased or decreased depending on humidity. If additional flour is needed you may use any or all of the types of flour for that purpose).
9. Knead with a dough hook for 15 - 20 minutes.
10. Cover the dough with a tea towel and allow it to rest for 30 minutes.
11. Knead the dough an additional 15-20 minutes.
12. Roll the dough into a tight ball and place in an oiled bowl.
13. Cover the bowl and place it in a warm location for one hour and a half or until the dough has doubled in size.
14. Gently remove the dough from the bowl, divide it into three equal balls and place each ball into greased 9” x 5” standard bread pans. Cover the dough with a tea towel and set the dough in a warm place until it rises about 1” above the top of the bread pan.
15. While the dough is rising, pre-heat your oven to 350°F.
16. Bake the bread at 350°F for 18 - 30 minutes or until the internal temperature of the bread reaches 201°F.
17. Remove the bread in the pan to a cooling rack.
18. Allow the bread to rest for 10 minutes and then remove the bread from the pan.
19. Allow the bread to cool completely and then slice.
Download the Printer Friendly PDF: Agave Squaw Bread
ingredients
2 cups 80°F Filtered Water or Bottled Water (Tap water has chlorine that kills yeast.)
3/4 cups Scalded Milk
1/4 cup Amber Agave Nectar
1/3 cup Raisins
4 Tbls. Sugar
1 Tbls. Light Molasses
3 Tbls. Active Dry Yeast
3 cups Wheat Flour
2 cups Unbleached Bread Flour
2 cups Rye Flour
1/4 cup Cold Butter
2 Tsp Kosher Salt
2 Tsp Lemon Juice
directions
1. Place the raisins and 1 cup of water into a blender and blend until smooth.
2. Bloom the yeast: combine 1 cup 80°F filtered water, raisin mixture, agave nectar, molasses, sugar, and yeast and allow the mixture to bloom for 5 - 10 minutes.
3. Scald the milk and remove from the heat.
4. While the milk is still hot, drop the cold butter into the milk and allow the butter to melt. This will cool the milk so that it may be added to the yeast without killing the yeast.
5. Pour the salt, milk and butter mixture, and lemon juice into the yeast mixture.
6. Combine all the flour in a large bowl and then begin to work in small batches and add the flour to the yeast mixture, using the paddle attachment for your stand mixture on low speed.
7. After about two cups of flour has been added to the mixture you will have formed a sponge and it is time to switch to a kneading hook.
8. Continue to work the remaining flour in slowly until all the flour has been used. (As with all breads the final amount of flour may need to be increased or decreased depending on humidity. If additional flour is needed you may use any or all of the types of flour for that purpose).
9. Knead with a dough hook for 15 - 20 minutes.
10. Cover the dough with a tea towel and allow it to rest for 30 minutes.
11. Knead the dough an additional 15-20 minutes.
12. Roll the dough into a tight ball and place in an oiled bowl.
13. Cover the bowl and place it in a warm location for one hour and a half or until the dough has doubled in size.
14. Gently remove the dough from the bowl, divide it into three equal balls and place each ball into greased 9” x 5” standard bread pans. Cover the dough with a tea towel and set the dough in a warm place until it rises about 1” above the top of the bread pan.
15. While the dough is rising, pre-heat your oven to 350°F.
16. Bake the bread at 350°F for 18 - 30 minutes or until the internal temperature of the bread reaches 201°F.
17. Remove the bread in the pan to a cooling rack.
18. Allow the bread to rest for 10 minutes and then remove the bread from the pan.
19. Allow the bread to cool completely and then slice.
Download the Printer Friendly PDF: Agave Squaw Bread