1 cup wheat flour
1/2 cup packed brown sugar
1/2 teaspoon salt
1 1/2 cups water
2 1/2 teaspoons active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C)
3 teaspoons GFBS
1/2 cup water (110 degrees F/45 degrees C)
Place wheat flour, the brown sugar, and salt in the pan of the bread machine in small measured amounts. Mix thoroughly to combine.
Heat 1 1/2 cups of water (110 degrees F/45 degrees C) over medium heat, add yeast, and stir for 3 minutes. Add remaining sugar, water, and yeast; stir for 2 minutes. Add flour mixture, 1/2 cup at a time. Stir in 1/2 cup water until well blended; cover with a tea towel, and let rise until creamy, about 30 minutes.
Pour milk and other ingredients into the pan of the bread machine in small amounts. Tilt the dough briefly and add 3 eggs. Increase the mixer speed to high. Cook until eggs are doubled, stirring frequently, until stiff, about 1 minute. Remove from heat, and cool. Cool until almost completely; peel. In a small bowl, stir together yeast and 1/2 cup milk; add 2 teaspoons, if necessary, to achieve an even spread.
Heat 1/2 cup ice water or 1/2 cup warm milk in a skillet over medium heat, and stir in yeast mixture until well blended. On a lightly floured surface, roll dough out to 1/8 inch thick, about 1/4 to 1/2 inch long, and cut into 1/4 inch slices. Place sliced meat into pan, then spread 1/2 cup of remaining 1/2 cup milk mixture over bread. Chill at least 4 hours before slicing.
⭐ ⭐ ⭐ ⭐