There is nothing like the aroma of fresh bread coming out of the oven. This recipe is for two loaves. You can also add flax, sunflower seed, oats or chia seeds to this recipe.
White or Whole Wheat Bread – 2 sandwich sized loaves.
Ingredients:
1 tsp sugar
1/4 cup lukewarm water (110 degrees)
1 package yeast (or 1 Tablespoon)
1 cup milk
1 cup water
¼ cup sugar
2 tsp salt
¼ cup shortening or oil of your choice. (I use either butter, olive oil or coconut oil.)
6 cups of flour approximately
Method:
Soften yeast in warm water in which 1 tsp sugar has been dissolved. Let stand 10 minutes; stir. Scald milk. In a large mixing bowl, combine scalded milk, cold water, sugar, salt and shortening; stir until sugar is dissolved. Cool until lukewarm and stir in
yeast. Stir in half of flour and beat vigorously with a wooden spoon until mixture is smooth and elastic. Add enough flour to obtain a soft dough that does not stick to bowl. Turn out on a lightly – floured board and knead until smooth and satiny, 8 to10 minutes. Place in a large greased bowl, turn to grease top. Cover with greased waxed paper. (or you can use plastic wrap). Let rise in a warm and humid place until double in bulk, about 1 hour. Punch down. Cut dough into two equal pieces. Shape into loaves. Place into greased loaf pans. (8 ½” x 4 ½”) Grease top of loaves. Cover with waxed paper or plastic wrap. Let rise until doubled. (45 minutes to 1 hour). Preheat oven to 200 degrees C (400 degrees F). Bake loaves about 35 minutes. Remove from pans and cool on racks. Brush tops with butter or margarine, if desired. Cool completely before wrapping.
Notes & Tips:
This recipe makes 2 sandwich sized loaves. To make 4 double the ingredients.
You can use all white flour, all whole wheat or a combination of both.
In place of sugar molasses or honey can be used.
Weighing the dough will help to get two perfect size loaves.
Feel free to customize your bread with flax, sunflower seeds, pumpkin seeds, oats, chia seeds, or hemp hearts. The possibilities are endless.
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