| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread maili, Breads | 1 | Servings | ||
INGREDIENTS
| 15 | c | Whole wheat flour; (to 16 cups) |
| 5 | c | Hot water; (95-105F) |
| 1/2 | c | Honey |
| 2 | tb | Yeast; Fermipan |
| (if using another brand 2 1/2 – 3T) | ||
| 1/3 | c | Oil |
| 1 | tb | Salt |
INSTRUCTIONS
This is really a very basic recipe - and since I have made ww bread for so many years using many different dough enhancers, etc., I can only conclude that what makes this recipe so consistently great, is the particular wheat and perhaps the brand of yeast. I grind my own wheat which is Hard White Spring Wheat from Montana and I use Fermipan Yeast. When I got this recipe from an acquaintance last year I asked her what her brands she used of everything in the recipe and this is exactly what I am sharing with you. It is a lighter colored wheat bread and has a wonderful flavor that does not leave a bitter sort of aftertaste that I have experienced with my previous brand. I grind up 15-16 cups of flour first. Then I pour into my Kitchen Aid mixing bowl: 5 cups hot (95-105 degrees) water 1/2 cup honey (any brand will work) 2 Tblsp Fermipan Yeast (If using another brand, you might try 2 1/2 - 3 Tblsp) Let this sit for a few minutes to "proof" - it will begin to "grow" and will look bubbly and foamy. Add.....5 cups of the whole wheat flour and mix for 1 minute. Add.....1/3 cup oil (any good vegetable oil) 1 Tblsp salt Mix together another 1 minute Add.....7-9 cups of flour, until dough pulls away from sides of bowl. Knead and rise as usualy for any basic bread dough. This will make 3 very large loaves or 4-5 smaller pan size loaves or it is fun to make 12 of the very small loaves (maybe 2 1/2 x 3" pans) >From: Pat Hewitt <hewitt@sequent.com> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Bon Appetit!
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