Bethel Bread Recipe

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Bethel Bread Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Bethel Bread

Ingredients

4 1/2 cup am multi blend flour
2 tbsp sea salt (optional)
2 package dry yeast
3 cup warm water
1/2 cup honey
2 tbsp am unrefined vegetable oil
2 tbsp apple cider vinegar (opt.) to...
5 cup am unbleached flour - (white or who, le wheat)

Preparation

Combine the first three ingredients. Combine liquids and add to dry
mix. Mix until creamy. Cover and set in warm place for 15 minutes.
Stir in wheat flour gradually until too thick to stir. Turn dough
onto floured surface and knead in more flour until dough is only
slightly sticky. Knead 5 minutes. Place in oiled bowl and let rise
in warm place until doubled in size. SHape into two loaves. Place in
oiled bread pans and let rise until volume increases by half. Bake
at 350 F. for 45 minutes or until nicely browned. Let cool slightly.
Remove from pans and let cool on rack.

Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias

Servings: 2