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1.
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Combine warm water, yeast and sugar in a glass bowl.
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Stir and let sit 5 minutes.
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This allows the yeast to proof and shortens the rising time.
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2.
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In a large bowl or plastic bag, combine dry ingredients.
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Mix well and set aside.
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3.
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In a separate bowl, using a heavy-duty mixer with a paddle attachment or dough hook, combine remaining ingredients until well blended.
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Add water/yeast mixture and combine.
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4.
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With the mixer on lowest speed, slowly add dry ingredients until combined.
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Scrape the bottom and sides of the bowl with a rubber spatula.
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With the mixer on medium speed, beat for 4 minutes.
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5.
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Spoon into a prepared bread pan or mini-loaf pans.
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Let rise, uncovered, in a warm, draft-free place for 30-40 minutes, or until dough has risen to the top of the pan.
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6.
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Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 45 minutes or until loaf sounds hollow when tapped on the bottom of a single loaf.
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7.
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Slice and wrap while still warm in airtight individual sandwich bags, then place these in a larger freezer bag.
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Freeze up to 6 weeks.
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Note: I love the new electric knife we got as a gift, it makes such wonderful, even slices.
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Perfect!
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Nutritional value per serving based on 16 slices per loaf : 131 calories, 4g fat, 19g carbs, 3g protein and 1.5g fiber.
