Fabulous Whole Wheat Bread

This recipe is courtesy of Judy Williams-a lovely lady I met at the cannery.  It truly is a fabulous bread recipe.

In mixer place:

2 eggs

5 c. hot water

2/3 c. raw sugar or honey (Judy regularly uses sugar)

2/3 c. oil (olive oil is recommended)

2 t. salt

2 T. SAF yeast (a little more if cold weather)

Mix thoroughly. Add 5-6 cups of freshly ground wheat flour.  Then slowly add one cup of flour at a time till dough pulls away from sides of bowl (still sticky and not stiff).  Kneed for 10 minutes.  

Preheat oven to 250° F.  

Place wax paper on counter and spray lightly with non-stick spray.  Divide dough into eight pieces.  Spray hands with non-stick spray and flatten each piece of dough on the wax paper into a pancake shape and then fold the top down to the middle, bottom to the middle and sides to the middle as well and pinch together.  Turn seam side down, lightly shape loaf and place into greased 1/2 sized loaf pan.  (Can use regular loaf pans, just divide dough into 4 pieces, but 1/2 sized loaves are recommended).  Turn off preheated oven.  Place bread in oven to raise for approx. 20 minutes or till bread is 1" above rim of pans.  Then turn oven back on to 375° F and bake 20-25 minutes until lightly browned. 

Tips:

Loaves store well in freezer bags in the freezer for a couple of weeks.  When ready to use, pull one out, place in microwave for 2 minutes (1/2 sized loaf) and you'll have warm bread just like from the oven!   

Judy also recommends using the hard white wheat instead of the hard red wheat for a smoother flavor and texture.  (Shelf life for both types of wheat are 30+ years).