Categories: Bread

Ingredients

• oil (a few drops)
• 1/4 C. honey
• 2 1/2 C water
• 1/2 - 1 Tbsp yeast
• 4-6 C fresh ground wheat flour
• 1/2 - 1 Tbsp Salt

Directions

1. Oil the inside of honey measurer, then measure honey- it bloops right out (into a kitchen aid)! Add 1 1/2 C hot (not boiling) water. Mix. Adjust temp of remaining cup so mixture is 90 – 105 degrees.

2. Add yeast to water and honey. Watch it BLOOM!

3. Start with 4 cups of flour. Mix salt into flour first, then add to honey/yeast mix.

4. MIXING: Give it a quick stir with a spoon, then use dough hook on a fairly low speed for 5 min. Take a look. It should be no thicker than cooked oatmeal. Add about 1/2 c flour, mix again for 5 min. Repeat checking every 5 minutes, until dough resembles “workout skin,” smooth and sweaty.

5. Risings: Round the dough, put it back into the bowl (no need to grease), cover with a dinner plate. Check after 2-3 hours. Does a finger indentation stay put? If so, gently remove the dough with a scraper. Fold it over a few times to gently squeeze the air out. Round it, and replace it in the bowl. Cover again with a plate.

6. Check again after 1/2 of the 1st rise time. When finger indentation stays, it is ready to shape.

7. SHAPING: Divide dough into pieces: 2 for loaves, 3 for pizza crusts, or 1/4 – 1/3 C pieces for rolls (approx. 20 -25 per batch).

8. Cover pieces with plastic; let them soften for 10 min while you grease the pans. Shape as desired, place in pans to rise. Check for softness and increased size.

9. Approximate rising times:

10. rolls: 15 min- 1 hour
11. pizza crust: 1/2 – 1 hour
12. bread loaves: 45 min – 1 1/2 hours

13. BAKE: at 350 degrees until bread makes a hollow sound when tapped with finger tips.

14. Approximate baking times:

15. Rolls: 15 – 20 min
16. bread rounds: 20 – 40 min
17. bread loaves: 30 – 55 min

18. Cool on racks for at least 10 min. Cut with a serrated knife and DIG IN!

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