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1
Mix water at 115F with the yeast and sweetener and make sure it bubbles.
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This will take a minute or so.
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It is important to not go over 115F as it will kill the yeast but too cool will slow down the process.
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We also do not put the salt and oil in at this time as they will inhibit yeast growth.
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Stir in 5 cups of flour until there are no lumps.
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Let stand for 30 minutes or until double in size.
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By only using the flour water yeast and sweetener we can optimize the environment for the yeast to grow.
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The metabolism of the yeast creates carbon dioxide which gets trapped in the strands of gluten formed by the wheat dough.
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9
Stir in the salt and oil and gradually add another 3 cups of flour.
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10
When the dough develops into a stiff ball, we are ready to knead.
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Turn out the dough onto a floured counter top and begin kneading.
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12
This is where technique and practice make a difference.
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The objective here is to slightly stretch the dough against the counter as the section furthest away from you is pressed back into the center of the ball.
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You will use about another half cup of flour to finish the kneading.
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The flour will be added very slowly.
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When the dough no longer sticks to the counter after a few kneads, you are finished.
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This will take between 10 and 20 minutes.
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Patience with your dough is important.
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Overkneading and tearing the dough will cause it not to rise well.
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20
This process develops that gas holding property of the bread even further.
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Oil the mixing bowl, put the dough in, oil the top and cover.
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Put on to rise for 45-60 minutes or double in size.
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23
If the room is cold, you may want to put into a warm (110 degree) oven.
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After the dough has doubled in size, you will punch it down to degas it.
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25
Lightly oil your bread pans.
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26
Cut the dough into two pieces.
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27
You can weigh for more uniform loaves.
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Form loaves by making a ball, pulling the sides into an oblong shape and then pinch the seams along the bottom and sides.
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Place in the pans, lightly oil the tops and set aside to rise for 30-40 minutes or double in size.
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Do not let rise for too long as that may cause the bread to fall or the top crust to separate.
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Bake at 350 for 45 minutes or golden brown.
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When the bread is finished baking, take out of the oven, let cool for 5-15 minutes and remove from the pan.
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Place on a cooling rack or the top of the pan.
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Your bread will keep for several days at room temperature, a week to 10 days in the fridge or a couple months in the freezer.
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Additional Tips Flour varies in volume so weight is more reliable.
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However using the absorption characteristic of the dough to determine completion is the most reliable way to have consistent results.
