With all the cooking that has been going on around here there is one thing that is a constant in my kitchen. No matter what else I’m cooking, I bake bread twice a week, rain, shine, or otherwise. And although I experiment with different types of artisan breads my sandwich bread recipe has remained fairly constant for decades now. It makes 6 loaves or in my case 3 loaves and two pans of raisin sticky buns!
Into my Bosch bread mixer (can also be done by hand which I did for years)
5 1/2 cups warm Water
2/3 Cups organic Canola Oil
3/4 Cup Honey
Mix slightly then add…
3 TBSP Yeast
Let the yeast proof for about 10 minutes (till it gets puffy and foamy)
While yeast is proofing mix...
2 TBSP Salt (slightly less if using sea salt)
1/2 Cup Vital Wheat Gluten
1 Cup of Flour (here is my flour mix recipe…you can also use 100% whole wheat but it will be slightly more crumbly)
Add this to the yeast mixture and mix.
12 – 13 Cups Flour (knowing exactly how much comes with practice. Some will depend on the exact amount of water you put in, the moisture content of the flour, the humidity of the kitchen…but this will get you close.)
Mix thoroughly then knead for 10 minutes.
When it is kneaded put it in a large bowl (or in my case a large pot with lid) cover and let rise until doubled.
Punch down and make into loaves, sticky buns, rolls or whatever you are craving at the time.
Let rise again until the bread is 1 1/2 to 2 inches above the rim of the loaf pan.
Bake in oven preheated to 350 degrees. Here is where I’m a bit of a dork…I’m not sure how long to bake it. I have never set a timer (although I will try to next time so I can report back) but I’m guessing about 25 minutes. I can tell by the color and the sound when I thump it if it is done (it will sound hollow)…sorry for not being more precise.
Remove from oven, cool on wire rack. I always put butter on the top crust when it is hot.
Eat and Enjoy!