For the Love of Scones!: Graham Bread

Source: The Bread Bible: 300 Favorite Bread Recipes by Beth Hensperger

Ingredients:

4 1/2 cups warm water (105-115ºF)
2 tbsp yeast
1 cup brown sugar
1 2/3 cups instant nonfat milk powder
8 tbsp butter, melted
3/4 cup molasses
1 tbsp plus 1 tsp salt
4 large eggs, room temperature and lightly beaten
3 cups graham flour
9-10 cups all-purpose or bread flour
egg glaze

Time:
Prep and Kneading-approximately 30 minutes
Rising-approximately 3 hours
Baking-40-45 minutes

Instructions:
1. Pour 1/2 cup of the hot water into a small bowl, along with the yeast and a pinch of brown sugar. Allow to sit for about 10 minutes, or until foamy.

2. In your Kitchen-Aid mixer, using the paddle attachment, combine the remaining 4 cups water, dried milk, brown sugar, butter, molasses, and salt. Add the yeast mixture and the eggs. Beat to combine. Add the graham flour one cup at a time, and beat until smooth. Add the flour, one cup at a time, until the dough becomes shaggy and just pulls away from the sides of the mixer bowl.

3. Switch to a dough hook and knead until the dough is soft and springy (8-9 minutes, or 10 minutes by hand). Do not make your dough too firm, or it will be stiff and difficult to work with.

4. Place the dough in a large, greased container and cover with plastic wrap. Allow to rise for 1.5 hours, or until doubled. Gently punch dough down and allow to rise for another 45 minutes.

5. Gently deflate the dough and turn out onto a lightly floured surface. Grease your 9-by-5 inch pans (4) or line your baking sheets with parchment paper. Divide the dough into 4 equal portions and shape as desired. Cover with plastic wrap and allow to rise until the dough rises 1 inch over the edge of the pan, or roughly doubled in size (about 30 minutes).

6. Preheat the oven to 350ºF at least 20 minutes before baking. Brush the tops of the loaves with the egg glaze. Bake 40-45 minutes or until golden. If baked in a pan, cool for 5 minutes in the pan and then transfer to a cooling rack, laying each loaf on its side to cool. Cool completely before slicing.

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