This bread recipe can be made with or without a bread maker. I use the bread maker with the dough cycle so I do not have to manually knead the dough. Then I put the dough into bread pans to bake in conventional oven. Look to the bottom of the recipe for the traditional method.
Bread maker method (yield 1 pound plus 1/2 pound loaf):
Ingredients:
- 1 C warm water
- ½ C oil
- 1 egg (slightly beat)
- 1/3 C sugar
- 2 teaspoons salt
Put above ingredients into the bread maker
Sift together the following ingredients into a large bowl:
- 2 C plus ¼ C White flour (this for altitude 6,000 feet and above, hold off on the extra 1/4 cup flour if lower altitude and add it later if you need it)
- 1 C Whole Wheat flour
- ¾ C 5 Grain mix
- ¼ C wheat bran
- 1 Tablespoon wheat gluten
Put above ingredients into bread maker.
Sprinkle 2 1/4 teaspoons of active dry yeast (one package) over top of the ingredients in the bread maker.
Turn the bread maker on and set it to “dough cycle”. Let dough mix, knead and rise in bread maker.
Remove dough to floured counter. Punch dough down and divide into large and slightly smaller portions. Allow dough to rest for 5 minutes on counter.
Grease large and smaller bread pans.
Flatten dough and then roll up into loaf. Pinch all ends so that there are no gaps. Place into greased loaf pans (creased side down). Or you may make rolls by forming dough into balls that are about 2 inches large. Rub olive oil on top of loaves or rolls. Place waxed paper and then a clean towel over loaves or rolls. Allow to rise for 1 ½ hours.
Preheat oven to 400 degrees and let dough continue to rise as oven preheats. Remove covering from bread. Place bread pans on a baking sheet and bake uncovered for 17 – 20 minutes until loaves are golden brown. Remove from oven and let sit on cooling rack in pans for 5 minutes. Remove from pans to cooling rack.
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Traditional method:
Use the same ingredients as above. Take 1/2 cup of the warm water and add the yeast to it in a small bowl and allow to proof for 10 minutes. The yeast and water will look foamy when done proofing.
Put all liquid ingredients into a small bowl, including the yeast mixture and mix together.
Sift together the dry ingredients into a large bowl. Make a well in the dry ingredients and add the liquid ingredients to the dry ingredients well slowly, incorporating the dry into the liquid. Mix until well blended. Remove from bowl onto floured counter and knead dough for 10-15 minutes until smooth. Let dough rest on counter for 5 minutes.
Place dough into a large, oiled bowl. Brush with olive oil and place wax paper and then a clean towel over bowl. Allow dough to rise for 1 hour. Punch down dough and allow to rise for another 1 hour. Preheat oven to 400 degrees. Grease one large and one smaller bread pans. Separate dough into 1 large and 1 smaller portion. Roll dough out flat and then roll up into a loaf, pinching together sides and seam. Place into greased bread pan, seam side down. Brush with olive oil and put bread pans onto baking sheet. Bake uncovered for about 17 – 20 minutes, until the loaves are golden brown. Remove from oven and let sit on cooling rack in pans for 5 minutes. Remove from pans to cooling rack.
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