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Recipe Summary

prep:
20 mins
rise:
1 hr 15 mins
bake:
25 mins
total:
2 hrs
Servings:
36
Yield:
3 loaves (12 slices per loaf)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yeast, 1 cup of the warm water and the sugar in a large bowl; stir until the yeast is dissolved. Let stand until mixture is foamy, about 10 minutes.

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  • Stir remaining warm water, the oil and salt into yeast mixture.

  • Whisk together 7 cups of the all-purpose flour and the whole-wheat flour in a large bowl until combined.

  • Make a well in the center of the flour mixture. Add half of the yeast liquid to the well; stir into the flour mixture to blend. Stir in the remaining yeast liquid until a rough mass is formed.

  • Turn dough out on floured surface; this is a very soft dough. Knead until smooth and elastic, about 5 minutes, adding as much of the remaining 1/4 cup all-purpose flour as needed to prevent sticking.

  • Place dough in lightly oiled bowl; turn dough in bowl so all sides are coated. Cover bowl with towel or lightly greased waxed paper. Let rise in a warm place, away from drafts, for 45 to 50 minutes or until dough doubles in volume.

  • Grease three 9 x 5 x 3-inch loaf pans.

  • Punch dough down. Turn out the dough onto a lightly floured surface. Knead lightly. Divide into thirds. Place one portion in each of the prepared pans. Cover with a damp towel or lightly greased waxed paper. Let rise in warm place, away from drafts, until doubled in volume, for 30 to 45 minutes.

  • To bake, heat oven to 400°F. Bake bread for 25 minutes or until hollow sounding when lightly tapped. Turn loaves out onto wire racks and let cool completely.

Nutrition Facts

150 calories; fat 2g; carbohydrates 29g; protein 4g; sodium 238mg.
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