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10 loaf pans do not fit in my oven at the same time, so I make about 4 doz buns/rolls and bake them while the bread loaves
are on their last rise (rolls/buns rise faster and bake quicker than full size loaves). I use a large plastic dishpan
to mix and rise this large batch in and I use a hand mixer to beat the flour in until the dough gets too stiff, and then it
is with my hands.
Ingredients:
2 cups lukewarm water
4 tsp sugar
4 Tbsp active dry yeast
8 cups lukewarm water
4 Tbsp sugar
1 cup cooking oil
4 eggs
16 to 18 cups all-purpose flour * up to 4 cups of the flour can be whole wheat, cracked wheat, rolled oats, oat bran,
multi grains etc
Procedure:
In a medium bowl, combine 2 cups lukewarm water, 4 tsp sugar and stir. Sprinkle the yeast over the top and set aside
in a warm place away from drafts, for about 30 minutes, or until the mixture becomes foamy and frothy. Meanwhile, in
a very large bowl or dishpan, place the 8 cups lukewarm water, 4 Tbsp sugar, cooking oil, eggs and any of the whole grains
that you might be using. Mix with the hand mixer and then fold in the yeast mixture if it is proofed. If the mixture
did not get frothy and foamy, your yeast is probably too old or damaged in some way. Start over with new yeast, sugar
and lukewarm water. Once the yeast mixture has been added to the large pan or bowl, start beating in the flour, starting
with 4 cups and then adding 1 cup at a time. The dough will get quite stiff and you will have to turn it out onto a
floured surface and start kneading in the rest of the flour, about 1/2 cup at a time, with your hands. Knead for about
10 minutes, adding more flour if the dough is still sticky. About this time the dough sohould be smooth and elastic
feeling. Turn into a greased large bowl or pan, grease the top of the dough, cover lightly and set in a warm, draft
free place to rise for about 1 1/2 hours, or until double in size. Punch down, regrease and rise again for another 1
1/2 hours, or until double in size. Grease 10 loaf pans or some loaf pans and/or some pans for buns/rolls. Divide
dough into equal portions and form into loaves and/or buns. Squeeze out any large air bubbles as you are forming loaves
and buns. Set in a draft free place to rise for another 45 minutes. The buns/rolls will be ready to bake in about
15 minutes, so pop them into a 325 F oven and bake for about 25 minutes. When they are done, the loaves of bread will
be ready to go in. Bake the loaves for 45 min at 325 F and then turn up the heat to 375 F for the next 15 minutes.
Brush tops with oil or butter, if desired.
Serving Size:
10 loaves, or 6 loaves and 4 doz buns
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