Light wheat bread from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 181) by Peter Reinhart

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 4.5-5 hours to prepare. Can substitute unbleached bread flour for high-gluten flour.

  • anya_sf on July 08, 2021

    The dough took longer to knead and pass the windowpane test. It was only slightly tacky and didn't need an oil slick to shape. I think the wrong pan size is called for. I used a 9"x5" pan and the loaf already reached the top of the pan before proofing. The bread was just as described: tasty, soft, with a mild wheat flavor.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.