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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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I feed six people, so this recipe barely makes it through the week. Feel free to use half and make three larger loaves instead. Ingredients:
5 cups warm water or milk (115 to 120 degrees farenheit) |
1/2 cup white sugar |
2 tbsp instant yeast |
2/3 cup butter or oil or melted shortening |
1tbsp salt |
7 cups each whole wheat and all-purpose flour |
Directions:
1. Put the warm water or milk into a large bowl that holds 15 to 20 cups.
2. Stir the sugar into the water.
3. Sprinkle the yeast on top and let it sit until foamy (about 5 to 10 minutes).
4. Using a handheld electric mixer, add HALF the flour one cup at a time until the batter crawls up the beaters.
5. Add the oil and salt.
6. Using a wooden spoon, continue adding flour one cup at a time until the dough pulls away from the bowl as it is stirred.
7. Lightly dust work area with flour and dump the dough onto the floured area.
8. Knead 10 minutes then throw the dough down onto your work area 100 times.
9. Measure dough into 1.5 pound balls using a kitchen scale.
10. Shape each ball into a loaf.
11. Place into a well greased loaf pan, slitting the top of the loaf with a knife.
12. Cover with oiled plastic wrap and let rise until doubled.
13. Remove wrap and bake in preheated 425 degree oven for 10 minutes.
14. Reduce heat to 375 degrees and continue cooking until bread reads 190 degrees on ainstant read thermometer.
15. Cool completely before cutting.
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