homemade bread

my awesome friend Suzanne makes bread for her family every week.  this is the bread that they eat for sandwiches, french toast, you name it.  i asked her to teach my girls how to make it, as this is something that they need to learn how to do, and then she gave us a loaf to take home, and it is SO GOOD!!!!!  so, now, i make this same bread for my family, and they love it.  it's amazing how long it stays fresh, too.  we continue to eat it fresh out of the bag without having to toast it or anything, for 5 days!  its still pretty good as far as a week out, which is amazing for homemade bread.

here's the recipe:

Whole Wheat Bread

4 C warm water (85-100 degrees) 1 T salt 1/3 C oil 1 C honey 1 ½ T dough enhancer

2 T yeast (active dry) ½ C wheat gluten 7 C whole wheat kernels (approx. 9 C ground)   * I prefer white wheat.  I usually mix red      & white together

Place water, salt, oil, honey, dough enhancer, wheat gluten and yeast in electric mixing bowl with dough hook (I use a Bosch mixer).  Mix until blended.  Add 9 C of freshly ground flour.  Mix. Add just enough extra flour so that the dough does not stick to the edges.  Allow mixer to knead the dough for 12 minutes on low speed.  Remove kneaded dough from mixer and place on buttered surface.  Separate into 4 equal parts.  Shape dough and place in greased bread pans and cover with lint free cloth.  Let rise for at least 1 hour until doubled.  Bake for 35-36 minutes @ 325.  Remove immediately from bread pans and cool on cooling rack. Enjoy!

Dough enhancer- keeps bread from crumbling

Gluten flour- gives bread a chewy texture

*If using a Kitchen Aid you may need to ½ the recipe.

i have also adjusted the recipe to make 6 loaves (i have lots of big kids) and it still works pretty well. -L