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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 143.7
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 200.4 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.4 g

View full nutritional breakdown of Basic Bread calories by ingredient
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Basic Bread

Submitted by: BINGHAM37

Introduction

I use it for all kinds of bread, including pizza (2 servings per person for pizza =) I use it for all kinds of bread, including pizza (2 servings per person for pizza =)
Number of Servings: 24

Ingredients

    Whole Wheat Flour, 6 cup
    Canola Oil, .33 cup
    Kosher Salt, 2 tsp
    Great Value Instant Nonfat Dry Milk Powdered, 1 cup
    active dry yeast ( 1 pk)
    Brown Sugar, .33 cup, packed
    2 cups warm water

Directions

I said it makes 24 servings, but usually if it's part of a main dish (like pizza) then I allow 2-3 "servings" per person.

Turn on the oven to "keep warm" (about 140 degrees).

I microwave a cup of water for 2 minutes, very hot, and mix it with a cup of water right out of the Brita filter. Add the sugar and let it dissolve for ~1min, add the yeast to the bowl, and set aside.

In a Kitchen Aid mixing bowl I throw in all the other ingredients except the oil. Then add the yeast mixture & start mixing on 2 (not too fast). Continue mixing for a minute or two & then add the oil & let it go for 7 minutes or so.

Lower the bowl & scrape off the hook. I put it in the oven and then turn off the oven so it doesn't get too hot. Let it rise for a few hours. Come back & divide it up however you'd like - into loaves, rolls, etc and let it rise for another few hours.**

Bake at 350 for 30-40 minutes or until it sounds hollow when you tap on it.

**If you stretch it out on a pizza pan you don't have to let it rise a second time... just top with whatever you want and bake at 400 degrees for about 15-20 minutes.

If you want to keep the dough for something else, after the first rising, just divide it however you'd like and put it in the frig. I keep a bag now in the frig with this dough so that we can have pizza or quick fresh bread more often.

The way I usually break it up is:
- 1/2 the dough to make 12 rolls
- pizza w 1/2 the remaining dough (a quarter of the original recipe)
- and then either rolls or pita for the last quarter

Note: I'm gonna try it one day without the oil, or at least reduced... but it's so good as it is that it's hard to change!

Number of Servings: 24

Recipe submitted by SparkPeople user BINGHAM37.






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