Directions: |
Directions:Heat 5 c. water. It should be very warm, but not hot. When you put your finger in the water, it should feel like a hot tub, but not burning hot (about 105 degrees). Pour the water into a large mixing bowl (A Bosch mixer with a dough hook works well. The Kitchen Aid mixer is a little smaller and can only fit half of this recipe). Sprinkle the 2 T. yeast on the water. Add the salt, sugar and oil. Mix on medium speed until combined, about 10 seconds. Gradually stir in flour. The dough should be thick enough to pull away from the bowl slightly, but should still be a little sticky. The amount of flour you will need to achieve this consistency may vary between 10-12 cups. Knead on medium speed for 5-7 minutes. If you do not have an electric mixer, turn the dough onto a heavily floured board and knead by hand for 10-15 minutes. Cover the dough and let rise until doubled in size (about 45 minutes). The dough will rise faster in a warm place. Stir the dough down. Divide into 4 loaves (get your hands wet first to make the dough easier to handle). Place the dough into 4x8 bread pans (many bread pans for sale are larger than this, but I prefer this size because it makes bread slices that fit easily into a toaster and plastic baggies). Let the loaves rise again (about 45 minutes) until slightly above the top of the pans. Bake in a 350 degree oven for 30 minutes. Loaves should sound hollow when tapped and be nicely browned. Remove immediately from pans with a spatula and cool on racks. Slice with a sharp knife when bread has cooled at least 15 minutes. Eat within a day or two (the most likely outcome!) or freeze (the bread has no preservatives, so it goes bad quickly). |
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Notes: |
Personal
Notes: This recipe makes 4 loaves. When I make it, I usually have one loaf to eat that night with dinner, put one loaf in the freezer for later and take the other two loaves to people who I think might like it. I've never had someone refuse a warm loaf of homemade bread!
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This recipe for Wheat Bread is from