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Wow, reminded me of my childhood when my mom made bread and sold it at the school craft fairs! It was very easy to make, made 2 loafs and lasts a long time!
Saw this recipe on
one of my favorite sites and knew i had to just try it.
I didn’t think i needed 2 loafs, but decided to freeze one for “that time” when you just need bread, but don’t have time to make it or go out and get it!
Ready to turn into dough
The dough rising
At altitude i did not get the rise indicated, but they came out amazing!
Original recipe courtesy of An Oregon Cottage
6 to 6½ cups white flour (recipe suggests whole wheat flour)
2½ cups warm water between 105-110 degrees
1½ tablespoons instant active dry yeast OR regular active dry yeast
1/3 cup honey
1/3 cup oil (recipe suggests sunflower, which i happened to have on hand)
2½ teaspoons salt
Combine water, yeast and 2 cups of the flour in a mixing bowl.
Set aside to sponge for 15-20 minutes, until risen and bubbly (warmer weather takes 15 min, cooler temps usually needs 20).
Add honey, oil, salt and 4 cups of flour.
Mix until dough starts to clean sides of bowl.
Change to dough hook (or turn out to knead by hand), and knead 6 to 7 minutes (10 by hand).
Add only a few tablespoons of flour at a time if dough sticks to sides, being careful not to add too much. (took almost 1/2 cup for me at mile high)
Form into two loaves and place in greased 9×5 pans
Allow to rise in a warm place for about 60 minutes, until 1/2 to 1-inch above pans Preheat oven to 350 degrees ten minutes before rising time is done.
Bake for 30 minutes, rotating halfway through if needed.
Immediately remove from pans to cool on a rack.
Allow to completely cool before slicing.
My loafs did not rise or look like the wonderful work done on An Oregon Cottage, but the result was fantastic. I made it before a stay away vacation, and we made the most amazing grilled cheese! Matched with
Tomato Tortellini Soup (which can be made on the stovetop if you end up somewhere without a crockpot)!
I also white flour vs whole wheat, but anticipate some experimentation with wet spent grain in the dough, or possibly using a set of mini loaf pans… i’ll keep you posted
If you try this let me know what you think!