@troyer, here you go sir:
Do you have a Kitchen Aid mixer? Never mind, I will give you my KA recipe, and you can adapt it as needed.
In big KA mixing bowl, mix together:
2 c. Whole wheat flour
3 c. All-purpose flour
2 c. Bread flour
2 tsp kosher salt
2 Tbsp. Sugar
(I use a whisk)
In a pint jar, combine:
1/2 c warm water
2 tsp sugar
2 Tbsp active dry yeast
In a med bowl, combine:
4 eggs, beaten
6 Tbsp olive oil (¼ c + 2 Tbsp.)
1 c warm water
Add the bubbling yeast mixture and the egg, oil and water mixture to the flour mixture. Turn mixer on low and let it combine all the ingredients until a soft dough forms and starts tto pull away from the bowl. Depending on humidity you may have to add another Tbsp of flour.
Remove dough from bowl, let it rest a few minutes. Form into a ball, place in large oiled bowl, cover with plastic, let rise in warm place till doubled, about an hour.
Grease loaf pans with solid shortening, not oil. Makes 3 loaves about 14 oz. Or about two 1.5# ea. Let rise about 30 min. About 15 minutes into the rise, turn oven on to 375°F. Brush tops with egg wash (raw egg beaten with 1 tsp cold water. I remove goopy whites). Bake about 20 to 25 min depending on size of loaves, until nicely golden brown. Meanwhile melt a Tbsp of butter.
Remove from oven and brush tops with melted butter. Let stand in pans about 10 minutes. Remove from pans and LET COOL at least 30 min before cutting - while hot they are still cooking!!! I do not slice till next day, then freeze.
Freezing bread before eating changes the simple sugars into resistant starches which are much better for you. For best flavor, toast and enjoy! Remember as you eat, Who is the Bread of Life, and give Him thanks!
Do you have a Kitchen Aid mixer? Never mind, I will give you my KA recipe, and you can adapt it as needed.
In big KA mixing bowl, mix together:
2 c. Whole wheat flour
3 c. All-purpose flour
2 c. Bread flour
2 tsp kosher salt
2 Tbsp. Sugar
(I use a whisk)
In a pint jar, combine:
1/2 c warm water
2 tsp sugar
2 Tbsp active dry yeast
In a med bowl, combine:
4 eggs, beaten
6 Tbsp olive oil (¼ c + 2 Tbsp.)
1 c warm water
Add the bubbling yeast mixture and the egg, oil and water mixture to the flour mixture. Turn mixer on low and let it combine all the ingredients until a soft dough forms and starts tto pull away from the bowl. Depending on humidity you may have to add another Tbsp of flour.
Remove dough from bowl, let it rest a few minutes. Form into a ball, place in large oiled bowl, cover with plastic, let rise in warm place till doubled, about an hour.
Grease loaf pans with solid shortening, not oil. Makes 3 loaves about 14 oz. Or about two 1.5# ea. Let rise about 30 min. About 15 minutes into the rise, turn oven on to 375°F. Brush tops with egg wash (raw egg beaten with 1 tsp cold water. I remove goopy whites). Bake about 20 to 25 min depending on size of loaves, until nicely golden brown. Meanwhile melt a Tbsp of butter.
Remove from oven and brush tops with melted butter. Let stand in pans about 10 minutes. Remove from pans and LET COOL at least 30 min before cutting - while hot they are still cooking!!! I do not slice till next day, then freeze.
Freezing bread before eating changes the simple sugars into resistant starches which are much better for you. For best flavor, toast and enjoy! Remember as you eat, Who is the Bread of Life, and give Him thanks!
You have to know your limits. We can't do the things we used to do. Better to supervise and let the kiddos do it. It's their turn to have the fun anyway.
