We love our homemade bread. I bake about twice a week and we're lucky if four loaves last two days. I imagine we'll have to bake three days a week when we have a house full of teens in a couple of years.
Kristina asked about my bread recipe. I have used this one for several years. It's also my base for cinnamon rolls or pizza dough. I can mix four loaves in my Bosche mixer, it does the kneading but I like to knead it a little by hand before shaping it into loaves. (Makes me feel like Ma.)
Adapted from Sue Greggs' Whole Grain Cookbook.
Blend in mixer bowl:
5 cups hot water
4 teaspoons salt
2/3 cup olive oil
1/3 cup honey (the original recipe calls for 2/3 cup honey, but I think thats too sweet)
1/4 tsp vitamin C crystals or 2 TBSP bread dough enhancer (either works great)
4 tsp white vinegar
6 cups flour ( I have used all fresh ground whole wheat, all unbleached white or a combination, we prefer some white flour in it)
Sprinkle over top:
2 TBSP active dry yeast
Mix in remaining flour as needed to clean sides of the bowl while it's kneading:
5-7 cups flour (I haven't measured in a long time. I just go by how it looks.)
Knead about 8-10 minutes (long enough to fold a load of clean clothes)
Shape into four loaves, let rise in the bread pans in a warm place. (I turn my oven on for just a couple of minutes, not letting it heat all the way, before I start mixing.) Put the pans in the not-too-warm oven to rise. Turn the oven on to bake at 350 when the bread rises above the pans.
Bake at 350 for 35-45 minutes.