Quick & Simple Bread (Kitchen Kneads)

This recipe makes about 5 loaves with a little dough left over for a small loaf or a few rolls. It is intended for use with your wheat from your food storage so the flour ingredient listed below is freshly ground wheat flour. I grind 1/2 white and 1/2 red wheat to mix it up a little bit since our bodies are not accustomed to the whole wheat.

If you freeze a few of the loaves you won't have to bake it very often, just remember when you take a frozen loaf out of the freezer to remove it from the package or bag you froze it in, and set it out on a wire rack to thaw for 3-4 hours and it will be just like a freshly baked loaf!

4 1/2 Cups Warm Water
2 T Salt
2/3 Cups Oil
2/3 Cups Honey
2 T Dough Enhancer
2 T Instant Yeast
13 Cups of Flour

Combine first 5 ingredients and then add the yeast to your first 2 cups of flour. Add the flour 2 cups at a time until you reach 10 cups. Let that mix and knead for about 7 minutes, and then add flour one cup at a time slowly, until dough is cleaning the side of the bowl and not one large clump just stuck to the dough hook. You may not need the 13th cup of flour, you stop adding when it is of good consistency and still kneading.

Make into loaves, let raise in loaf pans and then bake at 325 for 25 - 30 minutes.

***You can buy the dough enhancer at kitchen kneads, but I have a container already that I have had for a while. (It will store for a long time) I would be glad to let you borrow 2 T for you to try it first to see if you like it. Just let me know!