<\/p>\n
1-1\/2 cups hot water
\n1 cup cold milk
\n(The resulting temperature will be lukewarm so as not to kill the yeast)
\n1\/3 cup oil
\n1\/3 cup honey
\n3 eggs<\/p>\n
4-1\/2 tsp. instant yeast
\n6 to 7 1\/4 cups freshly milled flour
\n1 Tbs. salt<\/p>\n
Combine water, milk, oil, honey and eggs in the bowl of the Electrolux Assistent.\u00a0 Add yeast and about 5 cups of the flour.\u00a0 Mix on medium speed until well blended. Add the salt. Continue to mix adding the flour 1\/2 cup at a time.\u00a0 Bring the Assistent’s\u00a0 arm into the center and out a few times between each addition of four.\u00a0 When the dough pulls away from the side of the bowl enough flour has been added.\u00a0 Lock the roller about 1\/2″ from the side of the bowl (or more if you double or triple the recipe).\u00a0 Turn the speed to high and allow to knead 8-10 minutes, or until the dough, forms a smooth ball .\u00a0 Let rise until double.\u00a0 With a single or double batch, you may let the dough rise in the bowl. With a triple recipe, turn the dough out onto a floured surface to let rise.<\/p>\n
After rising, form into loaves or other shapes using any of the variations that follow.<\/p>\n
I like to braid my loaves.\u00a0 To braid, divide the dough for one loaf into three pieces and roll into ropes.\u00a0 Braid, tucking the ends under. Place in greased loaf pan.\u00a0 Let rise until at least double in size.\u00a0 Bake loaves at 350o for 25-30 minutes.\u00a0 Recipe makes 3 medium size loaves or about 30 dinner rolls.<\/p>\n
*Note: One package of yeast is about 2-1\/2 tsp. of yeast.\u00a0 With instant yeast you do not need to sprinkle the yeast over the liquids. You may add it with the flour.<\/p>\n
This variation came from experimenting with moist wheat that was low in gluten.<\/p>\n
2-1\/2 cups hot water
\n3 eggs
\n1\/3 cup oil
\n1\/3 cup honey<\/p>\n
4-1\/2 tsp. instant yeast
\n7 to7-1\/4 cups flour
\n1 Tbs. salt
\n1 Tbs. lecithin
\n2 Tbs. gluten<\/p>\n
Combine liquid ingredients.\u00a0 Add yeast and rest of the ingredients as in the original recipe above.<\/p>\n
The addition of lecithin and gluten make a softer and lighter textured bread and may be added to the original recipe as well.\u00a0 A combination of milk and hot water may be used as in the original recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"
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