Tuesday, October 7, 2014

Homemade Bread

The recipe book refers to this as Very Good Bread. My family and I have to agree.

Once you start making bread, be careful. It's hard to go back to store bought bread once you've made this one. The natives get restless without homemade bread and will stage a coup if batches are produced too far apart. 

6 cups of bread flour* (AP works, but not as well)
2 1/4 cups of whole wheat flour
2 cups of hot water
1 cup of cool water
3/4 cup of oil
2 T fast acting yeast
2 t salt
1/3 cup brown sugar

Put the two flours, salt, yeast, and brown sugar in big bowl. Mix well. Add in the water and oil. Knead until very soft and pliable- about 10-15 minutes.

**If you have a Kitchen Aid mixer, the directions go like this: Put flours, salt, sugar, and yeast into mixing bowl. Turn on mixer with bread hook. SLOWLY pour in the water and oil. Keep mixer on low speed for about 5-7 minutes.

Turn out into a large, greased bowl and spray with oil. Cover and let rise until double in size. Punch down, separate into 4 equal piles. Form into loaf shape and put into greased bread pans. Poke holes in top with fork. Let rise again until double in size.

Bake in heated 400* oven 18-22 minutes or until golden brown and hollow when thumped.

My Amish friend takes her butter wrappers and wipes them over her loaves of bread when they come out of the oven but that is purely optional. 

Immediately turn out onto wire racks to cool.

*Bread flour is a high-gluten flour that produces the most tender bread ever. If you can't get your hands on it, don't worry, your bread will still be better than anything from the store!

If you ever have stale, leftover bread, try this recipe for homemade bread crumbs. 

No comments:

Post a Comment