Bread Recipe

Here are two recipes - one from me and one from Kathryn (I am assuming she doesn't mind sharing). Kathryn says hers is a no-fail. I believe the key to mine is you can never knead long enough. I let it knead on high for good 5-7 minutes.

Christy's
1 1/2 c. hot tap water
1 T. yeast
1/4 c. sugar

-Mix together and let it sit for approx. 5 minutes or until bubbles.

Then add,
2 T. oil (I use olive)
1/2 T. salt
3-4 c. flour (I do half white and half wheat, but you can do whatever) - add one cup at a time.
*I have been mixing vital wheat gluten to the flour before I put it in, but if you don't have it - don't worry, my mom never made it with it and it turned out fine.

Mix until smooth and just barely sticky to the touch (so you might have to add more flour) and knead well.

Let rise until double.

Make into loaves and put in 2 greased loaf pans. Let rise until double. Bake in oven @ 350 for 20-25 mins. To check doneness, thump and listen for hollow sound. Let cool and dig in!

Kathryn's:

Mix wet ingredients first

1/3 C oil

1/3 C Honey

1/3 C molasses

5 C Hot tap water

1 Tbl salt

3 Tbl yeast

½ C gluten Flour

10 cups of Flour (stop and mix)

Add flour until tacky consistency (wheat less, white up to 14 cups) But average is 12 cups total.

Let rise until double in size

Oil hands to roll and put in pans let rise to lip of pan

Should make 4 loafs

325 degrees for 35 mins