This is a very versatile bread recipe. It can be made lactose free and diabetic friendly (step 2) It is very tasty and has great texture. Best of all, it is homemade and the slices can be as thick as you want them to be.
Ingredients: (makes 1 loaf in a 5 inch X 10 inch wide bottom pan)
1 1/2 cups warm water
2 envelopes active dry yeast
4 tablespoons honey
1 cup milk
1/2 cup skim milk powder
5 tablespoons olive oil
2 teaspoons kosher salt
6 cups general purpose flour
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Preheat Oven
Preheat oven to 350 degrees F ( 178 degrees C) Liberally grease the inside of a bread pan.
Place 3/4 cup warm water in a large bowl. Sprinkle in yeast and stir until dissolved. Add the honey and stir until well mixed.
Pre-warm all the ingredients to at least room temperature. The yeast really appreciates it.
I use fast acting yeast.
Step 2: Mix Other Ingredients
In a separate bowl, combine eggs, oil, milk, skim milk powder and salt. Let stand.
For lactose free bread, use 1 cup in total of soy milk and or liquid soy coffee creamer and no dairy milk or skim milk powder.
For diabetic friendly bread, use 4 tablespoons of 100 percent pure Maple Syrup and no honey or other added sweeteners. Be sure to consult your doctor as each diabetic situation is different.
Step 3: Add the Flour
Add remaining 3/4 cup of warm water to water, yeast, honey mixture in first bowl and stir.
Add 1 cup of flour to this yeast, honey mixture and stir until it is lump free.
Add the eggs, milk, salt mixture to this mixture and stir well.
Continue adding more flour to the batter 1 cup at a time and stir it in well. Adjust the amount of flour according to how stiff the batter is getting.
For brown bread, use 2 or 3 cups of whole wheat flour instead of all white flour.
For rye bread, use 2 cups of rye flour.
Rev up your bread by adding raisons or chopped fruit or chopped nuts to the mix after the second cup of flour is mixed in.
Step 4: Resting
Cover and let rest in a warm draft free place until batter is about double in size.
When the oven is pre- heated, the stove top is a very good warm draft free place.
Step 5: Bread in the Pan
Stir batter down and fold out into a well greased bread pan. Cover and let rest in a warm draft free place until the batter is nicely domed above the top of the pan.
Do not worry if the batter is not all the way out to the corners of the pan. The yeast will push it out during this rest.
Step 6: Bread in the Oven
Place the bread in the oven and bake until it is done.
Baking time is about 1 hour more or less depending on how stiff the batter is.
Remove from the oven.
Take the bread loaf out of the pan and cool on a wire rack.
In our house, this cooling time is usually equal to the time it takes to grab a bread knife and launch into the fresh baked bread.
Participated in the