Waste Less Cooking: Barley Mash Country White Bread

Instructions

In a small bowl, dissolve yeast in warm water.  Once the yeast has bloomed (about 5 minutes) place in stand mixer bowl sugar, salt, eggs, oil and 3 cups flour; using dough hook, set at low speed for 1 minute.

On speed 2, feed in enough remaining flour to form a soft dough ball. Continue to beat dough for 5-7 minutes.

Place dough in an oiled bowl and cover with plastic wrap. Let dough proof in a warm, draft free area for 1 hour.

Punch down dough. Fold in spent barley grain and knead for 3 minutes. Divide in half and shape into loaves.

Place in two very well oiled loaf pans. Cover with clean towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375*.

Brush top of loaves with egg wash.  Bake until golden brown, 25-30 minutes, or the internal temperature is 195*. Remove from pans to wire racks to cool for at least 30 minutes before cutting.