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Shar's Nutritious White Bread

  • 5 lbs (approx) Arrowhead unbleached flour
  • 1 cup buttermilk powder or powdered milk
  • ½ cup potato flour
  • 2 cups high gluten flour
  • 6 tbsp. Saf instant yeast
  • 2 tbsp. sea salt
  • 5 cups warm water (approx. 115 degrees)
  • 2/3 cup canola oil
  • 2/3 cup raw honey
  • 6 eggs
In the Bosch Universal with dough hook:
6 cups arrowhead unbleached flour
1 cup buttermilk powder or powdered milk
½ cup potato flour
2 cups high gluten flour
6 tbsp. saf instant yeast
2 tbsp. sea salt

Mix the powdered buttermilk with the other dry ingredients to avoid lumps in your dough on speed one for about 1 minute.

add:
5 cups warm water (approx. 115 degrees)
2/3 cup canola oil
2/3 cup raw honey
6 eggs

Knead on speed one, and continue adding more arrowhead unbleached white flour. It will probably take about 5 pounds of flour to make this batch, possibley more depending on the climate. Add flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. Dough will be sticky. Keep dough very soft if recipe is being made into dinner rolls or cinnamon rolls, a stiff dough is needed for your bread. Knead for about 5 minutes.

Prepare a large 13 quart stainless steel by slightly oiling the inside and place dough in to rise double. Cover with plastic wrap to avoid the air from forming a slight crust on top.
With your dough divider, separate dough into 6 loaves, with oiled hands shape loaves and place in bread pans that have been sprayed with pam. Cover with dry towels and allow to rise until dough is a good 2 inches above the rim of the pan. The pan size we use is 10 x 4 ½ , you’ll get more loaves if a smaller pan size is used. Fill each loaf pan about ½ full. Approx. 2 pounds of dough.

Bake in pre-heated oven at 350 degrees for 30-35 minutes, or until the internal temperature is 180 degrees. An instant read thermometer is very useful in telling if your bread is done.

Cool on cooling racks before putting into bread bags. The bread can be frozen for up to 30 days without freezer burn. This dough is excellent for dinner rolls or cinnamon rolls, just keep the dough much softer, and only bake for 15-20 minutes.

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Comments

  1. jenniJune 6, 2011 at 4:18 PM

    I am so excited you started this blog! Kirsten was beside herself! Where do you get potato flour?
    jpshirley@ymail.com

    ReplyDelete
  2. UnknownNovember 15, 2018 at 3:00 PM

    Shar said you could substitute potato flakes

    ReplyDelete

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