Okie dokie
This is the recipe my family says is the best
i have it memorized so here it goes:
350 degrees - cold oven start
2 loaf batch
2 cups hot water
5-7 cups fresh milled flour
1/3 cup olive oil*
1/3 cup honey**
1 Tbl dough enhancer
1/3 cup vital wheat gluten *
1 Tbl SAF instant yeast*
2 tsp kosher salt
In your mixer, pour in the 2 cups hot water, 3 cups of flour, oil, honey, gluten, dough enhancer and yeast. Mix for one minute until all is incorportated and it looks like a batter. Cover with plastic wrap (or your Bosch mixer plastic covers) and let it sponge for 20-30 minutes. Mix for a few seconds and add in the salt and a cup of flour at a time until it cleans the sides of the bowl. I personally wait at least 1 minute in between adding in the flour once i have reached the 5 cup mark, because the dough will be sticky and wet looking, but after it kneads a little bit, it will become perfect! that fresh milled dough really can soak up the liquid, so it is better to have a stickier dough than a tough dough. Knead for 10 minutes in the Bosch or 20 minutes in a Kitchen Aid or until you can achieve the window pane test. If using a Bosch, at this point, shape and form your loaves and let rise for 30 minutes or until double. If using a kitchen, cover and let rise until double, punch down, shape into loaves and let rise a second time, then bake.
How i let my dough rise, is while the dough is kneading, i get a sauce pan filled halfway with water and get it boiling. when its time for the rise, i stick the loaf pans in the oven, the pan of boiling water in the bottom of the oven, and quickly shut the door. This creates a moist atmosphere and no need to cover your loaves. Once risen, take out pan of water, turn on oven to 350 and bake 30 minutes or until done.
The sponging time in this recipe, i think, is critical. i can really tell the difference in the dough when i don't sponge...... also, DON'T forget to add in the salt with the remaining addition of flour....i have and it's not good
i usually just set my salt and measuring spoon smack dab infront of my Bosch so i can't forget
The reason behind adding the salt after the sponging process is because the salt can hinder the yeast.
* - these items i get through my food co-op
www.clnf.org which i LOVE and i would check it out
** i use local raw honey
When i am wanting the nuttier flavor i use Montana Wheat Bronze Chief, a red hard spring wheat berry. When i want a more mild flavor, i use Prairie Gold, a white hard spring wheat berry. When trying to convert your family over, i used the white spring wheat. Now, we are to the point, i use whatever i feel like
except for cinnamon rolls, etc, i do use the white wheat, sometimes i use 1/2 and 1/2 for the bread
My friend adds in a cup of flax seed and she says it gives great flavor!
Another thing to remember is (and it goes against ALL bread recipes) is to NOT turn onto lightly floured surface to knead and/or shape loaves....turn it out onto an lightly OILED surface....you don't want to keep working in more flour to a loaf that doesn't need it, that results in dry crumbly HEAVY bread.
This dough recipe also makes GREAT cinnamon rolls. I sometimes make cinnamon raisin bread with this dough also...just add in 2 cups of raisins at the end of the kneading process and knead just enough to get them incorporacted into the dough. then roll out as for cinnmaon rolls (check your width, no longer than your bread pan) and spread sucanat and cinnamon over, roll up and shape loaf. Don't spread butter on it, just over the dough, do the sucanat and cinnamon.
Dough enhancer (single batch)
1 C dry milk - helps with texture
2 C wheat gluten - helps with texture
2 tsp powdered ginger
4 T pectin (used in making jam or jelly can be found in the canning section at your grocery store, in small boxes. Dont use the type for freezer jam.)
4 T gelatin (plain gelatin is available in small packets)
4 T lecithin (can be found at most health food/vitamin stores)
1 T ascorbic acid crystals (health food store) - preservative
Mix ingredients thoroughly and store in an airtight container. ( i keep mine in a quart mason jar with a plastic screw on lid in the fridge) To use, mix 1 T per 2 loaves of bread or use what the recipe calls for.
I'm flattered that your first post is here! Please do post your recipes and instructions. I used to be able to get SAF yeast in a one pound brick for $3 at my local grocery store in Maine.....20 years ago when people still baked at home. I used to buy white flour 
