What you see is the lovely result of several years worth of tweaking. I make this recipe at least once a week. Although it is whole wheat, it is light and fluffy. I’ve shared this recipe with countless people who have all loved it. Hmm…I am craving some right now!
- 4 ½ C. Very Warm Water
- 2 Eggs
- 2 tbsp. Instant Dry Yeast
- ⅔ C. Potato Flakes
- ⅔ C. Oil
- ⅔ C. Powdered Milk
- ⅔ C. Vital Wheat Gluten
- ⅔ C. Sugar
- 9-11 C. Wheat Flour
- 1½ tbsp Salt
- Mix water, oil, sugar, salt, eggs, powdered milk, potato flakes, vital wheat gluten, yeast and 5 C. wheat flour.
- Add in remaining flour a little at a time. Knead for 8 min. (mixer).
- Place dough in a greased bowl, spray dough with ‘pam’ and cover with plastic wrap.
- Let rise until double.
- Punch down and fold in sides. Form into loaves.
- Place in greased pans, cover with plastic wrap and let raise until double.
- Brush tops with milk and bake at 325 degrees for 32-36 min.
- Brush tops with butter and cool on a cooling rack (this helps prevent soggy bottoms)
- Wrap loaves tightly when cool. Bread slices best when it is cool. Yield: 4 loaves.
I have used different methods for forming my loaves. Most of the time I divide my dough into 4 “equal” balls. I roll each one out into a rectangle and roll it up jelly-roll style. I tend to have fewer air bubbles in the finished product this way.
Brushing the tops of the unbaked loaves with milk helps create a softer crust.
I often mix up a second batch of bread as soon as the first batch is raising in the greased bowl. This adds a total of about 30 minutes to my overall bread making time and I end up with 8 loaves. My husband takes a loaf to work and we usually share another 1 or 2 loaves. I make the kids’ lunches each day. We generally go through 6 loaves a week. This bread also freezes quite well. Just wrap the unsliced loaf tightly with several layers of plastic wrap and freeze.