Ingredients: |
Ingredients: Part 1:
3 heaping tbsp. Fermipan traditional yeast
1 tsp white sugar
1 ½ c. warm water
Part 2:
4 c. warm water
½ c. honey or white sugar
½ c. oil, avocado is my favourite
2 tbsp. salt
12-14 c. flour, 100% whole wheat or all-purpose, or a mix of both
¼ c. butter, softened
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Directions: |
Directions:1. Mix first three ingredients in a bowl or mason jar until smooth. Let sit for 5 minutes until yeast is activated - liquid will start to bubble and foam.
2. Add 5 c. of flour and 4 c. warm water to a kitchen mixer with the dough hook attachment, or go old-school and add to a large bowl. Mix for one minute. Add oil, honey/sugar, salt and activated yeast mixture and mix again.
3. Leave the mixer turned on and begin adding flour one cup at a time, until the dough begins to clean the sides of the mixer bowl. When you poke the dough your finger should leave a small imprint, but it should still be slightly sticky. If you add too much flour it will become too firm and will not rise well. Allow the mixer to knead for 5 minutes, or knead by hand for 10 minutes (pull dough from edge into middle, push down, and repeat over and over).
4. Soften butter in microwave for 15 seconds. Rub butter on your hands and the counter. Turn dough onto counter and knead into a big ball. Place into large buttered bowl, cover with a kitchen towel, and let rise until nearly doubled, about 30 minutes.
5. Preheat oven to 350 degrees F. Punch down the dough to pop the bubbles. Turn dough onto counter and divide into four equal parts. Knead the dough and form into four loaves (roughly 3x8 inches). Place loaves in four buttered loaf pans and cover with kitchen towel, let rise until nearly doubled, about 30 minutes. Bake at 350 degrees F for 25-30 minutes until golden brown.
6. Remove from oven and turn upside down to shake out loaf onto a cooling rack. Cool for at least 5 minutes, then cut in and slather some butter on a hot piece of fresh bread. YUM! Once completely cooled, you can plastic wrap the other loaves and store in the freezer or give a loaf away to brighten someones day. |
Personal
Notes: |
Personal
Notes: Store your yeast in the freezer to keep it fresh.
Use butter to grease your hands and pans. Other types of oil may burn your bread.
You can skip the first bread rise and immediately form loaves, let rise 30 minutes, then bake. This can shorted your time in the kitchen, but the rising power of the yeast increases with each rising session, so you generally get fluffier bread if you let it rise two times.
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This recipe for Granny Glosli's Bread is from