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Originally posted by karen61057
reply to post by eriktheawful
Lower humidity. Bread dries out without molding. Where do you think those cylinders of bread crumbs come from? They stay in your pantry for months without going moldy because the moisture has been removed. Its just simple physics. Less humidity in the air, bread dries out instead of molding.
I bet it was during the winter that you discovered this yes? When the heat was on and the air was drier. If you're not air conditioned bread will mold pretty quickly in the summer.
Originally posted by eriktheawful
reply to post by iLoGiCViZiOnS
Here is a wheat recipe that I use:
1 cup warm water
1 tablespoon milk, 2%
2 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 package of active dry yeast
1. Combine first 5 ingredients in a large mixing bowl.
2. Add flours and yeast, and knead until dough is smooth and elastic. Put dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth.
edit on 10-7-2012 by eriktheawful because: (no reason given)
Originally posted by Infi8nity
All ways look at ingredients and NEVER trust big corporations they put all kinds of crap in their food to save money.
Google agenda 21 and you will see the reason for this poison.