Recipe by sadiya79
www.thebarmybaker.blogspot.com. On my list of recipes to try.
Top Review by darkmelody
I tried this recipe, by hand, since I don't have a mixer or a bread machine. It works out perfectly! I just wish I had a rel oven, instead of a convectional oven. I think in a real oven it would come even better. Thanks for sharing!
- 2 cups lukewarm water
- 1 tablespoon active dry yeast
- 1⁄4 cup sugar
- 6 cups unbleached bread flour
- 1 1⁄2 teaspoons salt
- 1⁄4 cup olive oil
- 4 tablespoons wheat germ (optional)
Directions See How It's Made
- n a large bowl (or in the bowl of an electric mixer) whisk together the water, yeast and sugar. Let stand for 10 minutes, or until the yeast looks creamy.
- Add the remaining ingredients and mix until well blended (or on low for about 2 minutes with a dough hook).
- Turn the dough out onto a lightly floured board, and knead, adding more flour if you need, for 10 to 12 minutes, or until the dough is elastic and smooth (or mix on medium for about 8 minutes, until the dough has the same appearance).
- Shape the dough into a smooth ball and place in an oiled bowl that allows enough room for the dough to grow. Cover the bowl tightly with film wrap or a damp towel, and set aside to rise for about one hour, or until the dough doubles in size.
- Turn the dough out onto a lightly floured board, gently flatten the dough, and cut into two equal portions. Shape each portion into a log (I just roll the dough up somewhat tightly) and seal the seam by pressing on it. Place each piece of dough into a greased 9x5" loaf pan, seam side down,.
- lightly spray the tops with pan spray, and cover again with film wrap or a damp towel. Allow the loaves to rise about an hour to an hour and a half, until they are about doubled. Preheat the oven to 350f while the dough is rising.
- Bake the loaves for 30 to 45 minutes, or until they are a deep golden brown, and sound hollow when the bottoms are thumped (you'll have to tip them out of their pans to test this). I did gently brush the tops of the loaves with egg whites for shine before I baked them.
- Allow the bread to cool about 30 minutes or longer.