90 minute bread recipes. Yes, start to finish, 90 minutes!

I have two of these recipes. One is the original, with conversion to an ABM included. The other is my tweaks to it - I use less sugar and salt than the original. Actually, I changed the sugar to honey and also used less than the original honey/sugar conversion would have been.

90 Minute Bread recipe
	4 cups warm water .....................................ABM 1 1/3 cups water 4 packages yeast ..................................... 1 1/2 tsp yeast 4 tsp salt ............................................................3/4 tsp salt 8 Tbs granulated sugar .......................................4 tsp sugar 4 Tbs vegetable oil .............................................4 tsp oil 7 to 8 cups flour..........................................................2 2/3 cups flour 1 Dissolve yeast in 1 cup of warm water. Mix in remaining ingredients until dough is soft, but not sticky. Use all whole wheat flour, all white, or mixture as desired. Whole-wheat pastry flour is the most silky and desirable for all baking purposes. When dough is soft and leaves sides of bowl, cut into 4 pieces. Let stand 15 minutes. 2 Pound each piece of dough for 1 minute (use your fists). Form into loaves and put into 4 greased loaf pans. Let stand 30 minutes or until doubled in size. 3 Bake for 20 to 30 minutes at 350 degrees F. Cool rack before removing loaves from pans. If using ABM above, it's already been adjusted to my corrections to the recipe and divided out for the machine. Cooking Tips These are the changes that I use with this recipe. To me there is too much salt and sugar in the original recipe. So I reduce salt and sugar to: 2 tsp salt 4 Tbs sugar I use known good yeast. (I buy the 2lb bags from Sam's and store in freezer the minute I bring them home. I keep it in the mylar bag and just put the mylar bag into a ziplock bag and seal the whole thing.) Make SURE your yeast isn't near the expiration date. If you're not sure, then "proof" the yeast as above. I mix the yeast into the flour and use water that I heat to 120 degrees in the microwave (I use my probe. Remember, my yeast has been in the freezer.) I have used whole wheat, white and half and half with good results. Remember that if you use all whole wheat, it won't rise as high. If you let it get to where "double" is for white bread, it will collapse. You don't need to knead it. Just pound each piece with the sides of your fist. (kneading will make it toughen. I don't know why it makes it tough just that I tried it and had tough bread.)
	90 Minute Bread 8 cups flour (white, whole wheat 1/2 and 1/2 or 5 cups white, 1 cup bran and 2 cups wheat germ) 2 tbs Vital gluten (opt for whole wheat - makes bread foldable) 4 Tbs Yeast. Stir in the yeast BEFORE adding the salt. Salt inhibits the yeast. 2 tsp salt 4 cups very warm water 4 Tbs oil 4 Tbs Honey 1 Mix together 4 cups flour, dry ingredients and the wet ingredients. Stir it well. Add enough of the other 4 cups of flour to make a soft dough. Make 2 or 3 balls out of it., cover and let rest 15 minutes. 2 Punch down and let rest 15 minutes more. 3 Beat each piece for 1 minute (with your fists). Do not knead, it makes it tough. 4 Shape into a loaf shape, place in a pan and let rise for 35 minutes or until doubled. 5 Bake @ 350 or 30 mins. 6 Makes 2 large or 3 med. loaves. Cooking Tips I had a temperature probe for my microwave and would set the temp to 120 degrees. This did not kill the yeast BECAUSE yeast, flour, and gluten came straight from the freezer. If not using STRAIGHT from freezer, only use 105-110 degree water!