Sunday, March 1, 2009
Yummy Bread Recipe
I have been getting a lot of requests for this recipe, so I thought I would share it on this weeks recipe exchange on the Grocery Cart Challenge. I hope you enjoy this recipe, it is very easy, for homemade bread, and it also makes a lot. Make sure you have lots of pans ready to go. It makes 4 loaves, I usually also take some of the dough and make dinner rolls or Cinnamon rolls. Enjoy!
Best Whole Wheat Bread
5 c. hot tap water 1 Tbs. salt
¼ c. vegetable oil* ¾ c honey
2 Tbs. Saf-instant yeast
2 Tbs. gluten flour - or – 1 Tbs. dough enhancer**
10 – 12 c. whole wheat flour – or – ½ white & ½ wheat
Using a bread mixer (not a bread machine): add the water, salt, **gluten flour, oil, honey and half the flour. Mix until blended, then add the yeast and the rest of the flour just until the dough cleans the sides of the bowl. The dough will be sticky. Be careful not to add too much flour, it will dry out the bread. Cover and let the machine knead for 5 minutes. Remove dough hook, cover and let rise for 10 – 15 minutes. Oil your cutting board and lightly oil your hands. Turn the dough out onto the board and divide into loaves. Do not over-work the dough. Let raise once more for 10 – 15 minutes. For standard size loaves bake at 350 degrees F. for 30 minutes, and small loaves for 22 minutes. Makes five 1 lb. loaves.
(Note from Alysa: I grease & flour the pans, cut into 4 loaves and cook for 22 minutes until lightly golden on top. This might vary for you because I am in Utah)
*Add more if using hard red wheat
**The gluten or dough enhancer contributes in the bread making process by aiding the development of gluten in the dough which is vital to the elasticity and smooth texture; especially when using older wheat or varieties with less moisture.