Basic Bread

Basic Bread Recipe
This recipe is setup to be done in a Bosch. It can be done in a Kitchen-aid but the recipe must be cut into about 1/2, on the short side of half.


INGREDIENTS:

7 CUPS FRESH GROUND WHEAT (I like to use white wheat, it have a lighter wheat taste my family doesn't even know they are eating all wheat!)

1/2 CUP POTATO FLOUR

1/2 CUP NON-FAT MILK FLOUR/POWDER

5 TBSP. SAF INSTANT YEAST ( I like to use SAF yeast it is very forgiving, if the temp of your water is a little high or not quite high enough it will still rise)

5 TBSP DOUGH ENHANCER (I use Blue Chip brand)

mix the ingredients together for about 1 minute to keep powdered milk from forming lumps when liquid is added.

ADD to dry ingredients:

6 CUPS WARM WATER (temp of water should be about 115 degrees)

1 CUP CANOLA OIL

2/3 CUP HONEY (if you put honey in same measuring cup as oil together they will pour out beautifully)

Mix ingredients well, but do not over mix.

This is what it should look like.

Now let it "sponge"! Now if you have never made bread you just went "What?!@*&^?"

Okay now quit swearing, and put a lid on it, I mean on your mix, and let it sit. It should sit about 10 minutes. It should about double in size.

When it is done "sponging" it should look about like this.

ADD:

5 BEATEN EGGS

2 TBSP SEA SALT

As soon as you have added your eggs and salt start adding more fresh ground wheat flour until the dough starts to pull away from the sides of the of the bowl ( depending on the moister in the air and stuff like that it usually take another 5-8 cups), but keep in mind that the dough should not totally pick up from the bottom of the bowl. Your dough should remain sticky at this point.

You "knead" to develop gluten at this point (knead ha ha do you get it), so let your machine do your kneading for you about 5-8 minutes.

With oiled hands you can grab a small piece and flatten it in your hands as you pull on it as it gets thinner if it doesn't tear that's when the gluten has developed.

To make rolls I just put some parchment paper on a cookie sheet, then I pinch small handful size balls and place them on the parchment paper. I cover them with a light cloth while they rise. Let them rise until they double in size.

Bake at 350 degree for about 15-18 minutes or until golden brown.

If you are making loafs they should be baked for about 30 minutes and the internal temp of the loaf needs to reach 200 degrees if at the end of 30 minutes the temp has not reached that it needs to be placed back in the oven and cooked for another 5 minute or more until it reaches the target temp.

Here is the end product, good luck and good eating. Enjoy!