White Bread - LaFawn Smith
Dissolve together: 2 nicely rounded TB yeast
5 1/2 C. very wazrm water
1/3 C. sugar
Add:
1 Tbsp. Salt
1/3 C. oil
12-14 C. flour
Knead until smooth and not sticky, but also not too stiff. Dough should be "stretch" with elastic body in it. Let raise in bowl until double, punch down and form loaves. Put into greased pan. Raise again and bake at 375 for 20-25 minutes. Makes 5-6 loaves of bread.
Aunt Loretta's Brown Bread
1 1/2 tsp. salt
2 Tbsp. yeast
3 Tbsp. gluten (dough enhancer)
2/3 C. Oil
2/3 C. honey
5 1/2 C. hot tap water
9 C. wheat kernels, ground into flour
Dissolve yeast with warm water, add rest of ingredients, mix well, let raise until double. You can do this more than once to make your wheat bread "lighter". Punch down, put in greased pans and bake at 375 for 25-30 minutes. Makes 5 loaves.
