I have never posted so I guess it's time. I use this recipe
weekly. I grind my own wheat and use my Kitchenaid to mix. The
vital gluten makes it rise better and makes a lighter loaf. The
crust is really good when toasted.
Chris Snyder
Bread Recipe
2 Tbsp active dry yeast
3 Cups Water
3 Tbsp Oil
3 egg
3 tsp salt
9 Cups Flour (I use fresh ground whole wheat.)
1.5 cups Splenda or sugar
1 cup vital gluten
1. Dissolve yeast in warm water.
2. Mix oil, eggs, salt, and sugar into yeast mixture. Then mix in the
vital gluten well.
3. Add flour a little bit at a time. Knead for 25 minutes or as long
as your mixer can knead it. You want the dough to be firm but still
to stick slightly to your fingers a little when you pinch it.
4. Allow to raise in a draft free place for 60 minutes or until
doubled. Punch down and raise for a second time 25 minutes. or until
doubled or is level with the top of the loaf pan.
5. Shape into 3 loaf pans. I prefer glass or stoneware. Allow to
raise a third time for 25 minutes or till the bread is level with the
top of the loaf pan.
6. Bake at 350F for 40-45 minutes. A tray of water needs to be in
the oven to make the crust right.
7. Remove from oven and turn from pans.
8.. Coat with oil. I use olive oil. Can be sliced after about 10
minutes. Can be frozen.
9. If I want cracked wheat, I crack the wheat or just get cracked
wheat and use 3 Cups soaked in 2 cups of boiling water for 30
minutes. Add just before the flour.
Servings: 48
Yield: 3 Loaves
Oven Temperature: 350F