"Best Bread I Ever Had"

Do you want to make a friend, cheer someone up, feed a family in distress or wish someone a happy day? The perfect way is with a delicous loaf of fresh warm bread right from your oven. Last year I made some of this bread for a church fuction as a refreshment. Fresh bread and jam for desert. People always say "That is the best bread I ever had". It was such a smash hit that I have made this bread for several dinners and it has been fun. I also love to take it to families at Christmas. It is great to take along to give out when you are Christmas caroling. There are some secrets to making great bread. Here is my recipe and some tips. Follow them and you may become "The Bread Lady" like me. At first I thought it was almost silly how everyone was raving about this bread but someone convinced me to just accept the praise. It still seems a little strange but it gives great pleasure to me to share it and people do love recieving it.

Best Wheat Bread Recipe-3 Loaves
2 1/4 cups luke warm water
2 TBls. yeast
Sprinkle a little sugar or abt. 1 tsp. honey on it in a bowl.
Let it set until the yeast bubbles and add
1/4 cup vegetable oil
1/3 cup sugar or honey
3/4 Tblsp. salt
Mix and add
3 cups whole wheat flour
( I grind my own or you can buy it or you can choose to use all white flour.)
beat it about 5 minutes if you have a bread mixer or mix by hand until well mixed.
add 1 TBLSP. Dough enhancer
(helps it raise up light)
2-4 TBLSP. gluten flour
( makes bread soft and sticking together)the amount depends on how much whole wheat
flour you are using and it's texture.

Add about 4 cups of white flour
while running the bread mixer or as you mix by hand. (I have made this bread many times by hand and it is just as good it just takes more energy from you. It is good excersize though and good to release your frustrations!)
Keep adding flour until the side starts to come clean on the sides of the bread mixer bowl or until you have a very soft dough that holds together. It should still be a little sticky.
Knead it in mixer 5 to 8 minutes or until it is soft and smooth.
Let it raise until it is double (in a warm room this may take 20 to 30 minutes and longer if it is not warm. If it is a fairly hot day I sometimes set it in the garage or outside covered and it takes about 15 minutes)
Punch it down and then raise it again. This helps develop the gluten and doesn't take as long the second time.
Punch down and divide into two or three equal portions.Depending on the size of your pans. If you want them exactly the same you can weigh the dough on a kitchen scale.
roll each ball of dough flat with a rolling pin or pat it down and slap it had to get all the bubbles out. Roll it in a rectangle with the short end being the length of your pan. Roll the dough up and pinch the edges closed at the ends and along the side. If you want to get fancy you can sprinkle cinnamon sugar on it before you roll it up and add an icing glaze it when you are done. You could even spread butter and garlic salt on a loaf and roll it up for a great garlic bread. Be creative. Put it in greased bread pans.
Turn your oven on to 350 degrees Farenheit and let the oven warm up while the bread raises in a warm spot. It will usually take about 20 to 30 minutes. It should raise up 75 percent and be above the top of the pan an inch or more. It will finish raising in the oven.
Put the bread in the oven and pour about 1/4 cup cool water on the bottom of the oven. The steam keeps the bread from cracking on the side and helps you have beautiful loaves.
this recipe makes 2 large 1 3/4 lb. loaves or 3 of the 1 1/4 lb loaves in the regular size pans. This weight may not be exact but very close.