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Monday, April 26, 2010

Ruth's bread

This recipe is from my friend Ruth. My kids love this bread. They literally demolish it the day it is made. The recipe says this makes 6 loaves but I have large pans so it only makes 4 for me. We give one away, freeze one, eat one for dinner and one for breakfast!  I again will make a few variations on this, see the bottom.

Ruth's bread - Makes 4-6 loaves depending on time

6 c warm water
2/3 c oil - olive or canola or a mix
2/3 c honey
2 Tbsp sugar
2 TB salt
4 TB dough enhancer
1/3 c vital wheat gluten
3 TB instant SAF yeast
8 c wheat flour
1 c oats
1 c 8 grain cereal or 1/2 c 8 grain cereal and 1/2 c flax seed
2 Tbsp lecithin
4-5 c white flour

Mix the water, sugar and yeast and let sit for 10 minutes. I will usually let it sit while we grind our wheat for the recipe.
Add oil, salt, honey, dough enhancer, gluten, oats, cereal and lecithin and wheat flour. Mix till smooth 5 minutes.
Add white flour till it pulls away from side of mixer. 5-10 minutes. I usually have to pull it out of my mixer, dump the last cup of flour on the counter and knead it smooth for the last bit. The dough just gets too big for my mixer to handle near the end.
Form into loaves and place in greased bread pans. Cover and let rise for up to 1 hour in a warm place.
Cook for 25 - 30 minutes at 350 degrees.
Cool for 5 minutes, dump out of pan and rub butter on top.

Often I roll out each loaf into a 9 x 9 shape, sprinkle some cinnamon/nutmeg/sugar mix on and then roll it into a loaf and put it into the pan.  Or I have sprinkled on cinnamon and cinnamon chips (they are wonderful!).  Or I have sprinkled on garlic salt and Parmesan cheese.  The combinations are endless.