My famous fabulous delicious Bread

Feel privileged that I am sharing this. I never buy bread from the store anymore. I make bread at least once a week if not twice. I also use this dough to make hoagies, buns, and rolls.

Amy’s Homemade Bread (4 loaves)

Measure out 6 level cups of hard white wheat, and finely grind it. (Appx. 10 cups wheat flour)

In your Bosch:

Freshly ground wheat flour

2 heaping T Saf instant yeast (has to be Saf brand)

5 C luke warm water (105-108 degrees)

½ C honey

½ C olive oil, not extra virgin

Mix for about 20 seconds until it is mixed through and then let sponge until it doubles in size, 20 minutes.

In a mixing bowl combine:

4 tsp sea salt

 ¼ C vital gluten powder

4 C white bread flour (baker’s high gluten flour unbleached)

Mix together and add to the dough.

Beat the dough for 10 minutes then pour it out onto a clean oiled counter.

Divide into 4 equal portions, appx. 1.8 pounds each.  Knead dough to get out all the bubbles and form into loaves.  Place into greased loaf pans, cover with oiled plastic wrap or damp bread cloth, and let them rise. (Dough is up to the edge on all 4 sides and top is nicely rounded on top).

Preheat oven to 425 degrees.  When all the sides of the loaves have reached the top of the sides of the pan, put the loaves in the oven.

Bake at 425 degrees for 13 minutes.  Do not open the oven.

Reduce the heat to 350 degrees and bake for another 22 minutes or until dough easily reaches 180 degrees or more.

Remove loaves from the oven and take them out of the pans.  Place them on cooling racks.  Just for fun, lightly butter the tops of the loaves.  It makes them pretty!

Let the bread cool for about 10 minutes before cutting into it.

Let the bread completely cool before placing in bags. Store in a cool place.

 (Convection oven: Conv. Bake, 425, Conv. Convert, Timer 12 min., then Conv. Bake, 350, Conv. Convert, Timer 22 min.)