Easy Yeast Bread

This recipe is a modification of the 40 year-old government bread recipe using bleached bread flour.  THese days your choices of artisan bread flours are far ranging.  Carriage House Farm offers several locally milled (and in some cases very locally grown) whole grains to supplement the flour in the recipe to add a much more robust flavor and better nutrition.

Recipe for Yeast Bread (fine crumb)

Makes 2 loaves in 5X9 loaf pans at 400 degrees.

Unsifted Bread Flour            5 to 5 ½ cups
Sugar (Honey)                   ¼ cup
Yeast,  active dry                      1 pkg.
Salt                                            2 tsp.
Milk                                            2 cups
Shortening                              ¼ cup

Mix 2 cups of the flour with the sugar, yeast and salt.

Heat milk and shortening together over low heat until butter (if using) is melted and temperature is no more than 125 degrees.

Stir warm milk mixture into the flour mixture and add a T. of milled flax seed and 4 tsp of vital wheat gluten.

Mix in enough of the remaining flour, substituting 1 cup of bread flour with Carriage Hosue Farm Soft Whole Wheat Flour whole wheat, to make a soft dough that leaves the sides of the bowl.

Turn out dough onto a floured surface and knead for about 10 minutes, adding more flour as necessary to keep dough from sticking.

Place in a prepared, greased large bowl and turn over once to ensure top surface is greased.  Cover and allow to rise in a warm place until doubled.

(Grease two 9X5 pans well.)

When dough has risen, punch down and divide in half.  Shape each half into a rectangle 9X12 and tightly roll each into a loaf, place in greased pans, cover and allow to rise again until doubled

Bake in preheated 400 degree oven for 20 minutes.  Remove from pans and cool on a wire rack.

Try substituting sugar with honey to increase it's both the nutritional value as well as the ability to source locally and lard from pastor raised pigs in place of shortening (see our post on making lard).

Our flour can be found a Cincinnati area Whole Foods Market and Picnic and Pantry and Hyde Park Farmers' Market, Northside Farmers' Market, and Wyoming Farmers' Market.

(Note: Bolded items are ingredients available locally)

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