@Aria I think your bread bucket will be fine with the bit of discoloration.
I did find a recipe for you:
Bucket bread
1 cup lukewarm water
2 tsp. sugar
3 Tbsp. active dry yeast
6 cups warm water
½ cup honey
½ cup vegetable oil
1 cup oat bran or multi-grained cereal, such as Sunny Boy, Red River
2 Tbsp. salt
7 cups whole-wheat flour
10 cups (approximately) all-purpose flour
Put one cup lukewarm water in bottom of the bread bucket, stir in sugar, then sprinkle yeast over top. Allow the yeast to puff for 10 minutes.
Add the wet ingredients to the yeast in the bucket: water, honey, and vegetable oil.
Dump two cups of the whole-wheat, one cup of the cereal or oat bran, and salt on top of the liquid ingredients. Attach dough hook to bucket and turn handle to combine ingredients. Continue adding whole-wheat flour until all seven cups are used. Continue to add flour from the 10 cups of all-purpose flour until the dough is the right consistency. Depending on the temperature and humidity, you may or may not need all of the 10 cups. Turn handle for three minutes until the dough is well-formed, place lid on top of the bucket, (if yours doesn’t have a lid, put a clean tea towel over top), and set in a warm place to let rise until doubled (about 1½ hours).
After rising, turn the handle a few times to punch down dough, and turn out onto a floured surface. Cover with a tea towel and let rest for 20 minutes. Punch down and divide into four or five pieces (depending on the size of your bread pans). Place in greased bread pans. Cover and let rise again until almost doubled (about 1 hour). Bake at 375° F for 45 minutes (check near the end of baking time). Remove from pans and cool on wire racks.
I usually use oat bran. Sometimes I’ll substitute two cups of the water with two cups of sourdough starter and then continue on with the recipe. An egg or two makes for a nice rich bread.
My bread bucket is one of my favorite things in my kitchen. And remains well-worth my initial investment.
I did find a recipe for you:
Bucket bread
1 cup lukewarm water
2 tsp. sugar
3 Tbsp. active dry yeast
6 cups warm water
½ cup honey
½ cup vegetable oil
1 cup oat bran or multi-grained cereal, such as Sunny Boy, Red River
2 Tbsp. salt
7 cups whole-wheat flour
10 cups (approximately) all-purpose flour
Put one cup lukewarm water in bottom of the bread bucket, stir in sugar, then sprinkle yeast over top. Allow the yeast to puff for 10 minutes.
Add the wet ingredients to the yeast in the bucket: water, honey, and vegetable oil.
Dump two cups of the whole-wheat, one cup of the cereal or oat bran, and salt on top of the liquid ingredients. Attach dough hook to bucket and turn handle to combine ingredients. Continue adding whole-wheat flour until all seven cups are used. Continue to add flour from the 10 cups of all-purpose flour until the dough is the right consistency. Depending on the temperature and humidity, you may or may not need all of the 10 cups. Turn handle for three minutes until the dough is well-formed, place lid on top of the bucket, (if yours doesn’t have a lid, put a clean tea towel over top), and set in a warm place to let rise until doubled (about 1½ hours).
After rising, turn the handle a few times to punch down dough, and turn out onto a floured surface. Cover with a tea towel and let rest for 20 minutes. Punch down and divide into four or five pieces (depending on the size of your bread pans). Place in greased bread pans. Cover and let rise again until almost doubled (about 1 hour). Bake at 375° F for 45 minutes (check near the end of baking time). Remove from pans and cool on wire racks.
I usually use oat bran. Sometimes I’ll substitute two cups of the water with two cups of sourdough starter and then continue on with the recipe. An egg or two makes for a nice rich bread.
My bread bucket is one of my favorite things in my kitchen. And remains well-worth my initial investment.
)
Yep a lot to be thankful for, Thanks for pointing that out.
