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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

My Current FavoriteWhole Wheat Bread Recipe Recipe

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This recipe for My Current FavoriteWhole Wheat Bread Recipe is from The Haynie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 C warm water
2 tbs sea salt
2/3 C Canola Oil
2/3 C honey
3 tbs dough enhancer
2 C high gluten bread flour or 1/3 C wheat gluten
3 tbs instant yeast
6-8 C wheat flour to start
Directions:
Directions:
Add all ingredients and jog mixer to combine. Continue on low adding flour until dough pulls away from the sides of the bowl. When the dough comes clean from the sides and the bottom, you have enough flour. Continue on low for 8-10 minutes. Oil hands to remove dough onto a slightly greased counter. Divide into 5-6 loaves of medium size. Dough should not fill up more than about half the loaf pan. Shape loaves and place in a well sprayed loaf pans. Cover and let rise until double. (30 to 60 minutes depending on room temperature. Bake at 350º for 30 to 35 minutes or until thermometer inserted in the bottom of the loaf reads 200º. This is done after the cook time. Remove the loaf and insert the thermometer. If not 200º, return to the pan and continue cooking a few more minutes. Cool on rack.
Personal Notes:
Personal Notes:
Another of Deon's primo recipes.

 

 

 

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