I don’t have a picture of this delicious bread, but it is super easy and YUMMY.
This recipe works perfectly at lower elevations (in Oregon, for example.) I have had to modify the recipe a bit for the higher elevation of Utah and haven’t come up with a perfect recipe yet, but I’ll share once I do. We tried to do more water and less sugar, but that didn’t work so well.
Does anyone have any suggestions about how to change bread recipes for higher elevation? Please share!
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Bread Recipe #2: Grandpa Winship’s Wheat Bread
12 cups Hard White Wheat finely ground and set aside. Makes about 14-15 cups of flour.
½ cup of oil
½ cup of honey or sugar
2 Tbsp. salt
6 cups hot water
2 heaping Tbsp. “saf-instant” yeast (fast rising yeast)
1. Warm honey and oil in the microwave for 1 minute (full power). If using sugar heat oil for 40 seconds.
2. Pour into mixing bowl: 6 cups hot water—as hot as you can get it from the tap.
3. Add the honey (sugar), oil, and salt to the water. Mix together.
4. Add about 6-8 cups of flour and mix on medium to high until lumps are gone.
5. Continue mixing while you sprinkle the yeast into the mixture.
6. Continue to add more flour while mixing on medium and then high speed.
7. Keep adding flour until the dough pulls away from the bowl and is not sticky to touch. The total amount of flour is usually around 12 to 13 cups.
8. Mix on medium to high for 7-10 minutes.
9. Pour a bit of oil onto a jelly roll pan. Place dough in oil and and knead briefly to form large soft ball.
10. Divide into 4 equal parts. Form into 4 loaves and put into WELL-greased medium loaf pans. Note: don’t forget to grease all sides, corners and rims of the pan.
11. Heat oven to 100° and put all 4 loaves inside and then turn off the oven. Let the bread rise for 30-40 minutes in warm oven until double in size.
12. After rising, turn the oven on to 300° and bake for 30 minutes. DO NOT remove the bread while it is warming to 300°. Just begin timing when you turn the oven on to 300°.
13. After 30 minutes of cooking, remove bread from the oven and put loaf pans on theirsides and in a few minutes you can just shake the pans and the loaf should come right out.
14. After completely cooled, or just barely warm, put in plastic wrapper. This bread needs to be refrigerated if not eaten in a couple of days because it has no preservatives.
{recipe from my sister’s neighbor in Seattle, WA}
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