(from Doris’s recipe box)

This is my mother’s recipe, I can’t take credit for it. It’s for use with some kind of mixer Kitchenaid or Bosch or similar that will do the kneading for you. I tried to make bread without a mixer, waiting for the yeast to foam and then kneading it myself and failed miserably. With this method, I had success on my first try and now feel like a bread-baking pro. It is utterly delicious and slices beautifully.

Source: VeryMom (from RecipeThing user happyendings) (from RecipeThing user sandie beerman) (from RecipeThing user vettes2)

Categories: baking



  1. Add the following to your mixer bowl and begin mixing on lowest setting:

  2. 5 1/2 cups of very warm water

  3. 2/3 cups oil (I use first cold press Olive Oil by Bragg’s)

  4. 2 T salt (I use Real Salt)

  5. 3 T SAF yeast

  6. While the above is mixing, add:

  7. 12 – 14 cups freshly milled Hard White Wheat (I use around 15 cups – add one cup at a time. You have enough flour when the dough pulls away from the sides and is doughy and not so sticky to the touch.)

  8. 1/4 cup Gluten or Dough Enhancer. (I left this out completely on my last batch and it may have risen a little less but the bread itself is fine)

  9. When you’ve added all the flour, put the lid on (if it’s a Bosch) and let it mix on a higher power for about two minutes. This is the kneading process.

  10. Turn the machine off, if there is a lid, twist open and let the dough rise up above bowl (will push the lid up) for about 15 – 18 minutes. With my Bosch, I wait until the dough has risen 3 – 4 inches above the rim.

  11. Dump the dough out on a floured counter and dig the dough hook out. If the dough is still a bit sticky, knead in a bit more flour. I work the dough into a nice thick rectangle, then use a big butchers knife to cut in half, then each half, I cut in half again for four equal portions. Pat and plop into greased bread pans (I use the largest available bread pans by Baker’s Choice – found at most grocery stores, Fred Meyer, Target stores, etc.)

  12. Let the four pans of dough sit in an oven on the lowest setting (my oven’s lowest setting is 170) for about 15 minutes until the dough has risen over the bread pans in a nice bread looking shape. Turn the oven up to 350 and bake for another 15 minutes or until the tops are nice and brown and done looking.

  13. Remove from the oven, brush tops with butter, and turn loaves out onto a dish towel to cool.

  14. Slice warm bread and serve with organic apple butter. YUM!

Email to a friend | Print this recipe | Back