Bethel Bread
By: Anonymous
Published: Thursday, February 11, 2010 - 5:33am

Ingredients




cup AM Multi Blend Flour
2 tablespoons Sea salt (optional)
2 pkts Dry yeast
3 cups Warm water
cup Honey
2 tablespoons AM Unrefined Vegetable Oil
2 tablespoons Apple cider vinegar (opt.)
4 cups -to
5 cups AM Unbleached Flour (White or Whole 
Preparation

1 Combine the first three ingredients. Combine liquids and add to dry mix. 2 Mix until creamy. Cover and set in warm place for 15 minutes. Stir in wheat flour gradually until too thick to stir. Turn dough onto floured surface and knead in more flour until dough is only slightly sticky. 3 Knead 5 minutes. Place in oiled bowl and let rise in warm place until doubled in size. SHape into two loaves. Place in oiled bread pans and let rise until volume increases by half. Bake at 350 F. for 45 minutes or until nicely browned. Let cool slightly. Remove from pans and let cool on rack. 


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Tags:

breads 


Yield:




4.0 servings





Added:

    Thursday, February 11, 2010 - 5:33am  


Creator: 

Anonymous 










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Preparation

 1  Combine the first three ingredients. Combine liquids and add to dry mix.  2  Mix until creamy. Cover and set in warm place for 15 minutes. Stir in wheat flour gradually until too thick to stir. Turn dough onto floured surface and knead in more flour until dough is only slightly sticky.  3  Knead 5 minutes. Place in oiled bowl and let rise in warm place until doubled in size. SHape into two loaves. Place in oiled bread pans and let rise until volume increases by half. Bake at 350 F. for 45 minutes or until nicely browned. Let cool slightly. Remove from pans and let cool on rack.