Time 40m Yield 3 loaves, 48 serving(s) Number Of Ingredients 9 Steps:
In a medium-sized bowl, put 4 cups of the flour, the yeast, the dough enhancer, the vital wheat gluten, and the salt. In the mixer bowl (I mix mine in a Bosch mixer), put water, oil, honey, and lecithin. Add the dry ingredients from the bowl to the liquid in the mixer bowl. Beat with wire attachment until it forms a smooth batter. (About 3 minutes.) Place the dough hook on the mixer. Gradually add more flour and mix until it forms a soft dough. Continue mixing for about 10 minutes to knead the dough. Remove the dough from the bowl and form it into 3 loaves. Place in PAM-sprayed bread pans and spray the top of the loaves with PAM and allow to rise for about one hour. Preheat your oven to 350* and Bake for 20-25 minutes or until golden brown. ** If you don’t use all white-wheat flour, cut down on the baking time as it will brown more quickly. **You can use red wheat flour, but it is slightly heavier. I prefer using all white wheat flour or 1/2 white wheat and 1/2 red wheat flour, but any flour will work.
Time 50m Yield 2 loaves (12 slices each). Number Of Ingredients 7 Steps:
In a large bowl, combine 2-1/2 cups all-purpose flour, whole wheat flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to the dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 20 minutes., Divide dough in half; shape into loaves. Place in two greased 8x4-in. loaf pans. Cover and refrigerate for up to 12 hours. , Remove from the refrigerator; let stand in a warm place for 30 minutes. , Bake at 400° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Time 2h30m Yield 1 loaf, 12 serving(s) Number Of Ingredients 10 Steps:
Add yeast and sugar to 1/3 cup warm water. Set aside and allow to proof for 5-10 minutes. Place bread flour, whole wheat flour, salt and 4 1/2 teaspoons of oil in food processor. Process for approximately 10 seconds to combine. Add the egg and the 2/3 cup cold water to the yeast mixture and mix well. With the processor running, add the yeast mixture through the feed tube in a slow steady stream as fast as the flour will absorb it. When the liquid is absorbed and mixture has formed a ball of dough that has cleaned the sides of the work bowl, process for 45-60 seconds longer to knead. Place the 1 tablespoon of vegetable oil in a large bowl. Using your fingers/hands, coat the sides of the bowl. Rub your hands with the oil to make handling the dough easier. Remove the dough from the workbowl and place in oiled bowl. Flip dough over so it is oiled on all sides. Lay plastic wrap on top of dough to keep it from drying while rising (you should have enough oil on the top of your dough so the plastic won’t cling to it). Place dough in a warm, draft free area and allow to rise until double in bulk. I warm my oven slightly (2 minutes) and allow the dough to rise there. It is quicker. The dough has risen enough when you poke it with your finger and the indentation stays. Once dough has risen, remove it from the bowl and punch it down. Reshape it to fit in a greased bread pan. Re-place plastic wrap (being sure you put the oiled side down) and allow to rise a second time, once again until doubled. Preheat oven to 375`. Bake for 20-30 minutes or until your loaf is brown on top and sounds hollow when you tap it.
Time 3h5m Yield 10 Number Of Ingredients 7 Steps:
Add ingredients according to the manufacturer’s directions to your bread machine. Use the wheat bread cycle and light color setting.
Time 3h Yield 36 Number Of Ingredients 9 Steps:
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.
Time 3h5m Yield 1 loaf (1-1/2 pounds). Number Of Ingredients 9 Steps:
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
