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   CHRISTINE'S FAMILY GRAIN MILL SYSTEM – BREAD RECIPE

        4 c. warm water
2 packages SAF Gourmet Yeast or 4 ½  teaspoons yeast
4  cups fresh milled flour (I use hard white)

1.       In a large bowl, combine the yeast, water and flour and mix well.  This will create your sponge mixture.
2.       Cover and place in a warm place until  the mixture has doubled in size.

Add to the sponge mixture the following:

4 cups fresh milled flour
1/3 cup honey- Use less honey & more oil for a less sweet taste
1/3 cup oil
2 teaspoons salt
½ cup of Gluten

3.  Slowly add 1 cup to 2 cups more flour, until the dough clear the sides, but the dough is sticky.  Knead for 3- 5  minutes. Transfer to a lightly oiled bowl and let rise until double (30-45 minutes or until doubled in size.).   Add more flour as you need to make a firm, but  smooth dough.   

4.  Punch down, divide dough into 4 (1.5 lb.) and shape into loaves. Put in lightly oiled pans and let rise 30 minutes or so, until just coming over top of pan.      

5.  Bake at 350 for about 30-40 minutes, or until nicely browned.   

To check to see if the bread is done, turn the bread upside down and tap on the bottom.  It should have a nice hollow .  If not, do not put the bread back in the pan, but place loaves back in the oven for another 5-10 minutes or until you are able to hear the hollow sound when taping on the bottom of the bread.

Cutting the gluten amount down will create a heavier bread.