Time 1h Yield 2 loaves (16 slices each). Number Of Ingredients 8 Steps:
In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.
Time 1h30m Number Of Ingredients 9 Steps:
In the bowl of a stand mixer fitted with a dough hook, mix together 3 1/2 cups white whole wheat flour, vital wheat gluten, and quick-rise yeast until well combined. Add the water and mix for one minute, scraping down bowl halfway through. Cover the bowl with a clean kitchen towel and allow to rest for 10 minutes. Uncover the bowl and add the salt, oil, honey, and lemon juice. Beat for 1 minute. Add the remaining 2 1/2 cups of flour, one cup at a time, mixing well between each cup. Knead the dough in the mixer (still using the dough hook) until the dough pulls away from the sides of the bowl and feels smooth rather than sticky. This usually takes 10 to 15 minutes, but if your dough pulls away and loses its stickiness sooner, it could take as little as 5 minutes. Grease two nonstick bread pans measuring 8 1/2" x 4 1/2" x 2 1/2" to 9" x 5" x 3" each (or grease two regular bread pans and then line them with parchment paper). Preheat the oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute. Turn the dough onto a greased surface. Evenly divide it into two loaves. Form and place the dough into the prepared bread pans, gently pressing it into the corners. Place the pans in the warm oven and allow them to rise for 20 to 40 minutes, until the dough is nicely domed above the tops of the pans. Without removing the pans from the oven, turn on the oven to 350°F and set the timer for 30 minutes. The bread is done when the tops are golden brown and the internal temperature reaches 190°F to 200°F on an instant-read thermometer. Once the loaves are baked, immediately remove the hot bread from the pans to cool on a rack.
Time 1h30m Yield 4 small loaves Number Of Ingredients 7 Steps:
Mix whole wheat flour, honey, oil, warm water, and yeast. Let set for 15 minutes, until yeast starts to rise. Add white flour and salt. (Start with 7-8 cups and up to nine may be added as you see necessary. Especially as you are kneading the dough). Knead for about 5 minutes by hand or in mixer (i.e. kitchen aide). Let rise until doubled in size. Shape into 4 loaves and rise to desired size. Bake at 350 degrees for 30 minutes. Remove from bread pan after a few minutes and allow to cool on rack. **TIP: you may want to flour bread pans so the bread comes out easier.
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 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 1h20m Yield 15 Number Of Ingredients 9 Steps:
In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.
Time 3h50m Yield 12 Number Of Ingredients 6 Steps:
Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes. Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes. Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes. Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough. Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan. Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.
Yield 12 servings Number Of Ingredients 7 Steps:
In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed. NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread. Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers. NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides. On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball. Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour. Allow the dough to proof until it has doubled in size. Save the plastic wrap or towel as you’ll be using it again. Transfer the proofed dough to a lightly floured surface and press the dough - don’t stretch - into a 7x7-inch (18x18 cm) square. Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough. Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan. Transfer the dough to a greased loaf pan and cover with with the same plastic wrap or towel used before. Let the dough rise for 1 hour, until it has poofed over the edge of the loaf pan about 1½ inches (4 cm). Preheat the oven to 375°F (190°C). Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust. Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing. Store in an airtight container or bag. The bread can be stored in freezer up to 6 months. Enjoy!
Time 4h5m Yield 16 Number Of Ingredients 8 Steps:
Combine water and butter in a bread machine pan. Add, respectively, the whole wheat flour, bread flour, salt, sugar, and potato flakes; top with yeast, assuring yeast and salt do not mix. Select Whole Wheat cycle; press Start. Remove loaf from pan to a wire rack to cool.
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).
