Sharon Nicholson, I finally got the bread recipe posted for you! hope it works --No knead White Bread: Makes 2 loaves: water 3 cups veg. oil (I used olive oil) 2 Tbsp. white flour 6 1/2 c. salt 1 Tbsp. honey 3 Tbsp. (or sugar-3 Tbsp. Active dry yeast 4 1/2 tsp. 2 Tbsp. Lecithin granules (didnt call for it but I use now to make bread softer) (If u keep flour in fridge or freezer like I, bring to room temp.(or microwave)Dont use cold ingredients) Measure lukewarm water, mix in honey(I use) and sprinkle on yeast & let sit until bubbly while doing other. In large mixer bowl, combine 3 1/2 c.flour, lecithin & salt. Mix a little with whisk. Add water mixture & oil to 1/2 of flour mixture & mix with whisk, add more till thickens, then stir in rest with long spoon.( will be sort of stiff) Place bowl in large plastic bag & tie. (or if bowl has a lid, just lay on top, dont fasten. Sometime plastic bag gets stuck to dough) Let rise in warm place until doubled. (It said 30 min. but, may take longer. Stir down dough batter with large spoon. Divide dough evenly for 2 greased bread pans, 8 x 5. Cover each pan. I used to use plastic bags, but now use plastic storage containers upside down over each loaf pan. Let rise again in warm place until batter reaches tops of pans, approx. 30 - 40 min. Place in preheated oven 350* (mine was 350) for 35-40 min. or until golden brown. Remove from pans immediately, place on rack. Brush with butter. Cool before cutting. *Note: I like a soft crust, so I use the plastic cont. again upside down over each loaf which holds moisture while its cooling & causes a soft crust. An airtight loaf keeper or aluminum foil works good too. When cool, an electric knife works great! This bread rises good, so you may want to raise your top oven rack like I did. I cut the recipe in half for first try just in case it wasnt good:) I usually make bread 2 loaves at a time. We dont use a lot of bread,so after I slice it I put a piece of parchment paper between slices & freeze in gallon freezer bag and take out as needed.
Posted on: Wed, 20 Nov 2013 19:25:36 +0000
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