Everyday Bread with Variations

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Everyday Bread
I have a Bosch, so the method would be different by hand. This recipe makes 6 8" loaves.

6 cups warm water
3 Tbsp SAF yeast
2/3 to 1 cup honey or brown sugar
2/3 to 1 cup oil
6 cups freshly ground wheat flour

Let sponge for 15-20 minutes.

2 Tbsp salt
Mix and add more flour, 1 cup at a time, up to six cups, until the dough cleans the sides of the bowl. Knead 7 minutes all together.

Turn out onto an oiled surface. Divide into 6 parts. Shape into loaves and put into lightly greased pans. Place in oven and let rise for about 20 minutes. Bake at 350 for 25-30 minutes, or until lightly browned. I bake at 325 on the convection setting for 22 minutes.

I use this recipe to make bread, rolls (freeze right after shaping for homemade rolls anytime...defrost and rise (covered)for four hours, bake at 350 for 15-18 minutes) and cinnamon bread (brush dough with softened butter, spread with brown sugar and cinnamon, then shape into loaves and bake at 350 for 25-30 minutes. You can add raisins to it as well.