Lydia’s
Favorite Bread Recipes
100%
Whole Wheat Bread
Makes
5-6 loaves
Blend
or mix for 2 minutes. (Speed 2 if using a Bosch)
·
6 cups
Warm Water
·
2/3 cup
Oil (Canola)
·
2/3 cup
Honey
·
2 TBsp.
Salt
Add:
·
2 TBsp.
SAF Instant Yeast
·
2 cups
Freshly Milled Whole Wheat Flour
Blend
and Knead:
·
Add
slowly 8-12 cups whole-wheat flour until sides of bowl are clean, mix on speed
1-2 for 8 minutes.
Shape
and Bake:
·
Shape
into loaf pans and let rise until double.
·
Bake at
350° F for approximately 26-33 minutes. Should be light golden
brown. I have glass loaf pans and bake for 26 min.
I
have made this bread by hand and it turned out amazing. I cut the recipe
in half because it was too much dough to handle by hand. Make sure you
knead on a floured counter or table top for at least 8 minutes with your hands.
White
Bread
Makes
4-5 loaves
·
5 cups
warm water
·
1 cup
sugar
·
2
TBsp. Salt
Stir
Add
and let Rise 15 minutes
·
3 TBsp.
Yeast
Mix
in
·
1 cup
oil
·
Slowly
add 10-13 cups flour (I prefer unbleached flour)
Knead
7-8 minutes
Shape
into loaves and let rise until double.
Bake
at 350° F for 25-30 minutes.
French
Bread
In
a large mixing bowl combine:
3
cups warm water
2
TBsp. Yeast
2
TBsp. Sugar
1
TBsp. Salt
2
TBsp. Oil
When
yeast is softened add 6 c. flour and mix thoroughly with wooden spoon.
Turn out onto floured surface and knead 100 times. Place in greased bowl,
cove tightly, and let rest 10 minutes. Punch down. Repeat 4 more
times. (Takes 50 minutes in all.) Divided in half and roll out on
oiled surface to 12”x 14”. Roll up tightly and place diagonally on
greased cookie sheet with seam side down. With sharp knife score four or
five times on top. Let rise 1 ½ hours (until doubled). Bake at 400°
F. for 20 minutes.
To
make soup bowls: follow above directions but divide dough into 12
pieces. Shape and place on Well Greased jar lids and arrange six on a
cookie sheet. Let rise for 1 ½ hours. Bake at 400° F. for 20
minutes.
