Friday, August 17, 2012

Yummy Homemade Bread

I found this from Food Storage Made Easy newsletter.  I love their website!  They found it from the Deals to Meal's blog.  I decided to try out the recipe and it's the best homemade bread I've ever had!  Here's the recipe:

Emilie's Whole Wheat Bread

Makes 4 8/4 inch loaves.

7 c. whole wheat flour (grind your own if you have a wheat grinder)
2/3 c. vital wheat gluten
2 1/2 T. instant yeast

5 c. hot water (120-130 F)

2 T. salt
2/3 c. oil
2/3 c. honey or 1 c. sugar (I like honey the best!)
2 1/2 T. bottled lemon juice

5 c. whole wheat flour

Mix together the first three ingredients in your mixer with a dough hook. (I don't have an electric mixer so I just used a regular wooden spoon and a bowl for the entire process and it turned out just fine) Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top (I usually skip this step because I don't really see the point); divide, shape into loaves place in oiled bread pans. I also sprinkle cornmeal into the pans because just oiling alone wasn't enough to keep the bread from sticking. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe can be halved to make 2 loaves.

Our bread pans are slightly larger so we make 3 large loaves.  This bread comes out so moist and it stays moist!  It's definitely worth a try!

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