Pantry Secrets Bread Recipe
10 1/2 cups white unbleached bread flour (You can do 1/2 wheat flour if you prefer.)
1/2 cup sugar
1 Tablespoon salt
3 rounded Tablespoons instant yeast
3 Tablespoons liquid lecithin* (see note below!!!)
4 cups hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray counter and pans with cooking spray. Shape loaves and cover with a dish towel. Let rise 25 minutes. Bake at 350* for 25 minutes.
Recipe makes 4 loaves.
Unraised loaves can be frozen for later use. My mixer only allows me to mix 2 loaves at a time, so I half the recipe when I make it.
*Squeeze or pour approximately 3 tablespoons (size of quarters to a half dollar) of lecithin directly into the bowl. Do not measure. It won't come off the spoon!
You can buy your lecithin from Pantry Secrets!
Darn! My kids are allergic to soy anything. What does the lethicin do anyway?
ReplyDeleteI use sunflower Lethicin. Works great!
DeleteHey Elizabeth,
ReplyDeleteI'm passing on an award to you :-) Check out my bog tomorrow!
~Lisa
I use sunflower Lethicin. Works great!
DeleteWhat I Did Today's question had me wondering about the lecithin so I looked it up. If she' still about and still wondering, it's an emulsifier and helps to prevent sticking. It can actually come from any plant or animal source, it's just easy for us to get it from soybean so that's what we use. I would expect you'd be able to substitute any oil if soy is a problem.
ReplyDeleteI LOVE this recipe!! I make it once a week, rise one loaf and freeze the rest and I haven't bought bread in a while!!! Yummmmmyyy. I also use olive oil instead of the soy and it tastes AMAZING!
ReplyDeleteI am so grateful for this recipe being online. I spent several years in Utah caring for my mother and was given the recipe by a friend. When I returned to Missouri, I misplaced my copy. Thanks to you, I can once again make this easy bread. Wahoooo!
ReplyDeleteHow do you thaw and cook the dough after you freeze it?
ReplyDeleteThis recipe doesn't have enough sugar. It won't work without the right amount of sugar. The ratio should be 3 (three) cups of sugar to 10 (ten) cups of flour. Thanks everyone, I hope this helps! :)
ReplyDeleteAbsolutely not!!!
DeleteIs 3 cups sugar to 10 cups flour for cakes and cookies or for bread and rolls? Where can I learn more things like this?
ReplyDeleteThe bread recipe above is correct. Since you can make yeast bread dough without any sugar if you so desire, I can only assume that Hermione meant this huge amount of sugar for cakes..For my sweet bread doughs, I never use more than 1/4 cup(30 grs) sugar to about 3-4 (360-480) cups of flour.You can add more sugar, but it will inhibit the rising times.
ReplyDeleteThe bread recipe above is correct. Since you can make yeast bread dough without any sugar if you so desire, I can only assume that Hermione meant this huge amount of sugar for cakes..For my sweet bread doughs, I never use more than 1/4 cup(30 grs) sugar to about 3-4 (360-480) cups of flour.You can add more sugar, but it will inhibit the rising times.
ReplyDeleteWhat is the recipe for making Half of this recipe.
ReplyDeleteI had one that called for 5 1/2 cups flour and made two loaves and
would like to have it if anyone has it.
Thanks,
Kay
sandlapper8@msn.com