Yield: 5 loaves
Time: 1 1/2 hours
Recipe adapted from Deborah Bracken
6 C hot water
2/3 C sugar (or honey)
2 T salt
2/3 C oil
2 T dough enhancer
5 heaping T vital wheat gluten (wheat gluten and dough enhancer can be purchased at most Walmart stores. It's usually found on their new Food Storage Isle)
3 heaping T yeast (I use active dry if you use instant yeast you only need 3 T)
12-15 C freshly ground wheat flour (approx. 10 C wheat kernels)
1. Grind up your wheat.
2. While the wheat is grinding away put the first six ingredients into your mixer. Make sure the water is hot.
Dough enhancer and wheat gluten used to be difficult to find, but now most grocery stores carry them. I have even found them at Walmart recently on their food storage isle. If you are not planning to go through them very quickly I would store them in the freezer.
3. After the wheat is ground add 3 cups of the ground flour into your mixer and let it mix on low for 1 minute.
4. Add the yeast.
5. Keep adding the flour one cup at a time until the dough scrapes the edges of the mixer clean.
6. Mix on high for 10 minutes.
7. Let the dough rest in the bowl for 5 minutes.
8. Spray 5 medium sized loaf pans with cooking spray.
9. Separate the dough into 5 equal parts and place in the pan. Pick each loaf up and smack it to get the air bubbles out. My twin boys always come a runnin during this part saying "Hey I want to spank that bread too!"
10. Round each loaf into a ball and place it back in the pan.
11. Put in a warm 170 degree oven and let rise for about 20 minutes, or until the dough has risen 1 inch above the edge of the pans.
12. Turn oven up to 350 degrees, leave the loaves in while the oven temperature rises. Bake for 25 minutes. (The 25 minutes includes the time it it takes for the temperature to rise)
13. Let the loaves cool on a wire rack. After about 5 minutes you can slice into a loaf for that first wonderful slice of hot bread from the oven. There's nothing like it! Delicious. I store the remaining loaves in freezer.