2 : Loaves Frozen white Bread;
0: Add first 4 ingredients to pan in the order listed
1: Add flour on top of liquid and rap sharply on the countertop to level the flour
2: Place yeast, on top, in the center of the flour - do not mix
3: Place pan in machine, pin facing front, seat pan securely
4: Set machine to dough setting
5: Push Start
6: In 1 hour 30 minutes: remove pan and pin, shake dough pan vigorously to dump dough onto lightly floured marble slab
7: Cover dough and let rest 5 minutes
8: Preheat oven to 425° Punch dough down flat and cut into 2 equal pieces
9: Karete chop center of 1 piece of dough with the edge of hand, fold toward you and pinch edges together
10: Roll and shape loaf -- don't over work! Place loaf in French pan that has been sprayed with cooking spray
11: Repeat with second loaf
12: Cover Loaves with light towel and let rise in closet about 45 minutes, or until doubled
13: This allows for a nice "oven spring" during baking Score risen loaves 3 strokes with sharp knife and bake 20-22 minutes
14: Spray frequently for 10 minutes
15: Check loaves after 10 more minutes - instant thermometer should read 190° t0 200° Remove and place on rack
16: Reheat in 300° oven for 5 -10 minutes to recrisp before serving
17: Notes: Revised from Zorjirushi recipe Note This bread freezes very well
18: Wrap tightly in plastic film, freeze
19: To use, remove film, heat bread at 300° F for 5 minutes before serving
20: Posted to EAT-L Digest 01 Mar 97 by Ed Reinhardt <edr@GATE
21: NET> on Mar 1, 1997
22: