Baking, Baking and More Baking…My Favorite Bread Recipe

So, I’ve been busy putting my new Bosch mixer to the test. I’ve tried Dayna’s favorite bread recipe (which is delish and I hope she’ll share it here with everyone!) and a few others in search of a good standby recipe.

I came across this recipe and made a few changes. It is really, really good. The bread is light and soft…great texture and not too dense.

Best Bread

• 1/2 c warm water

• 3 pkgs or 1.5 T active dry yeast

• 1/4 c unbleached, all-purpose flour

• 1 T white sugar

• 4.5 c warm water

• 1 c old-fashioned oats

• 1 c wheat bran

• 1/2 c flax

• 2 c whole wheat flour

• 1.5 T salt

• 2/3 c brown sugar

• 1/3 c olive oil

• 1/3 c melted butter, cooled

• 1/2 c vital wheat gluten

• 9.5 c unbleached all-purpose flour

• In the bowl of your mixer, add together first four ingredients. Mix on lowest setting until combined. Let sit 5 minutes to allow yeast to grow. Meanwhile, in a blender, blend together oats and flax seed until very coarsely ground.

• Add to mixing bowl: water, oat/flax mixture, bran, wheat flour, salt, brown sugar, olive oil, butter and gluten. Mix on low speed 1 to 2 minutes. Increase speed. Add 1/2 to 1 cup of flour at a time until dough pulls away from side of bowl. Amount of flour will depend upon humidity. Dough may be sticky.

• Place dough in oiled bowl and turn to coat surface. Cover with a damp cloth and place in a warm spot or on an oven mitt in a 150-degree oven. Allow to rise until the dough doubles in size or about an hour.

• Divide the dough into 6 small sections (8“ pans) or 4 large sections (9” pans). Slap each section on the table to remove air pockets and form into loaves.

• Place the loaves in greased bread pans and allow to rise another hour or until the dough is about an inch above the rim of the pans. Bake in a 350-degree oven for 35 minutes or until brown. Cool in the pan on a wire rack for 10 minutes, then turn loaves out of pans onto rack until cooled.

Enjoy! Let me know what you think! Happy baking!