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my bread recipe (old)

Bill Evans, wje@acm.org

This is an old version of the recipe, before switching from refined sugar to honey and from high gluten flour (whose supply has become unreliable since the Russian blockade of Ukraine's winter wheat) to all-purpose flour. For the current recipe, go here.

Before using the standard recipe or the USA recipe, read the narrated recipe, once. Then use the standard recipe or the USA recipe. You can read the narrated recipe at http://www.hwy140.com/breadnarrativehg.

The standard recipe is at http://www.hwy140.com/breadstandardhg.

The USA recipe is meant for most bread-bakers in the USA. It assumes that you want to measure (not weigh) your ingredients, and that you're using Imperial, not metric, measurements. In the rest of the world, this is rare. The USA recipe is at http://www.hwy140.com/breadusahg.

Notes on baking four loaves at once are at http://www.hwy140.com/bread4hg.