Larger Size Bread Formula

These recipes are for LARGER LOAF PANS 

(they hold 8c volume and need 4 c. flour per loaf)

1 Large Loaf WHEAT BREAD formula (hand) 

2 c. warm water

2 T. powdered milk (opt)

2 T. wheat gluten (for a perfect, chewy texture)

3 T. sugar

3 T. oil

2 t. yeast
2 c. wheat flour

2 t. salt

2 c. more wheat flour 

2 Large WHEAT Loaves(kitchen aid) 

4 c. warm water

1/4 c. powdered milk (opt)

1/4 c. wheat gluten (for a perfect, chewy texture)

6 T. sugar

6 T. oil

4 t. yeast

4 c. wheat flour
4 t. salt

4 c. more wheat flour 

4 Large WHEAT Loaves(bosche) 

8 c. warm water

6 T. powdered milk (opt)

6 T. wheat gluten (for a perfect, chewy texture)

3/4 c. sugar

3/4 c. oil

2 T + 2t. yeast
8 c. wheat flour

2 T + 2t. salt

8 c. more wheat flour 

2 Large Loaves WHITE BREAD:

3 c. warm water
1/4 c. sugar
1/4 c. oil
1 T. yeast
4 c. white flour
1 T. salt
3 1/2 c. white flour

Directions:

1. Beat all ingredients with beaters except the last half of wheat flour.

2. Knead in the last half of the wheat flour for 7 minutes   

(you may add 1 T. more at a time until it pulls away from the bowl or can be handled with oil on hands)

***Do NOT ADD too much flour. A stiff dough will not rise well. 

3. Put oil on your hands, on the counter, and in bread pans.

4. Divide and shape dough into loaves and place in pans.

5. Cover with towel and put on a non-heated oven to rise.

6. Rise 45-60 minutes (until 1 inch above the pans)

7. Bake at 350 for 35-40 minutes- until golden brown on top.  (180/190*)

***Do NOT OVERBAKE- it will be too dry

8. Remove from pans with a spatula and cool on racks. (Serves 12)

9.Freeze un-used loaves and defrost on counter for a couple  hours     (or microwave 2½ min)