This magnificent aromatic loaf originated by P.J. Hamel, creator of The King Arthur Flour Bakers' Catalogue, can be made with prepared hummus (a Middle Eastern spread made of chick peas, tahini and olive oil) which can be found in the deli case of your supermarket. Feel free to use your own favorite home-made version, if you wish. The combination of legumes and complex carbohydrates in this loaf creates a protein-rich bread which needs only a salad to become a healthy meal.
1 teaspoon instant active dry yeast
3 teaspoons Lora Brody's Bread Dough Enhancer
2 cups unbleached all purpose flour
1 cup whole wheat flour
2 teaspoons honey
1-1/2 teaspoons salt
1/3 cup toasted sesame seeds
3/4 cup luke warm water (plus additional water if necessary to make a smooth, supple ball of dough after the first few minutes of kneading)
4 tablespoons non-fat dry milk
1 cup prepared hummus
1/4 cup garlic oil
1 large egg (optional—replace with 4 tablespoons water, if desired)
For the Bread Machine: Place all the ingredients in the bread machine. Program for White Bread and press START.r
Food Processor and Stand Mixer: Place the water and honey in a 1 cup measure, sprinkle the yeast on top and allow to sit for 5 minutes, stirring only to moisten. The mixture will remain lumpy—this is fir
For the Mixer: Place the other ingredients in the mixing bowl of a stand mixer fitted with a dough hook. With the machine on low speed dribble in the dissolved yeast and water. Knead for 6-8 minutes, adding more water if necessary to form a smooth supple ball. Cover the bowl with a clean cloth and allow to rest for 20 minutes, then knead again for 5 more minutes. Cover the bowl and allow the dough to rise until double in bulk.
For the Food Processor: Place the dry ingredients, the hummus, the oil and the egg in the work bowl of a food processor fitted with a plastic blade. With the processor running, pour the yeast and water mixture through the feed tube and allow to process until a ball forms. If necessary, add more water or flour to make -a soft, supple dough. Process for 60-90 seconds, allow the dough to rest in the covered work bowl for 20 minutes, then process again for another 60 seconds. Remove the dough to an oiled bowl or gallon-size zip lock plastic bag and allow to rise until double in bulk.
To bake: Oil an 8 cup bread pan or 2 smaller pans. Form the dough into either one large, or two smaller loaves. Cover with a towel and allow to rise until almost double in bulk. Preheat the oven to 375 degrees with the rack in the center position. Bake the large loaf for 45 minutes and the small loaves for 30 minutes. Test for doneness by inserting an instant read thermometer. The bread should have an internal temperature of 190—200 degrees.
This page created September 1998
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