Miracle Bread

7 Dec

I love this sandwich bread recipe!  I can enter my kitchen at 8 AM and have two freshly baked loaves ready by 9 AM.  That’s right, 60 minutes from start to finish.  It’s nothing short of…well, a miracle.

**Note: if you are making this in a KitchenAid, halve the recipe and make 2 loaves of bread.**

Miracle Bread
10 1/2 c. white bread flour
1/2 c. sugar
1 T. salt
3 rounded tablespoons instant yeast
3 T. liquid lecithin (I didn’t have lecithin, so I used 1/3 c. oil)
4 c. hot tap water

Mix dry ingredients. Add lecithin (or oil) and water. Mix for 1 minute and check consistency. If dough is too dry, add a little more water. Dough should be very sticky. Mix for 5 minutes. (Do not add flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves, place in pans and cover with a dish towel. Let rise 25 minutes. Bake at 350 degrees for 25 minutes.

Makes 4 loaves.

For whole wheat bread (which I actually prefer in taste to the white, especially if you use King Arthur’s White Whole Wheat Flour), use the same recipe only with whole wheat flour; replace one cup of the hot water with warm applesauce, and add 1 additional tablespoon lecithin. Mix for ten minutes.

I usually have to add up to 1/3 cup more water (for a half recipe) when I combine the ingredients, which may be due to the specific type of whole wheat flour I use.  When the dough is kneading, it should only cling to the bowl a little in the very bottom.  The sides should be clean as it mixes.

Source: Hannah/Michelle Olivier

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