|BATCH SIZE||HOT TAP WATER(115'F)||STEP A PORTION OF FLOUR||OIL||HONEY||YEAST||STEP B PORTION OF FLOUR||SALT(HEAPING MEASURE)||MAX. TOTAL FLOUR REQ.|
|FULL:||6 CUPS||8 CUPS||¾ CUP||½ CUP||4 TBSP.||4 CUPS||2 TBSP.||15-17 CUPS|
|MED:||4 CUPS||6 CUPS||2/3 CUPS||1/3 CUPS||3 TBSP||2 CUPS||1 TBSP||8-11 CUPS|
|SMALL:||2-1/2 CUPS||4 CUPS||¼ CUPS||¼ CUPS||2 TBSP||1 CUP||1 TBSP||6-8 CUPS|
Med. batch=4 loaves
small batch=2 loaves
With dough hook in bosch bowl, pour in hot water. Add the "step A" quantity of flour. (this can be any combination of whole wheat flour, white flour, cracked wheat, oatmeal, hot cereal like malt-o-meal or Ralston, etc.) then add the oil, honey, and yeast. With splash ring installed, jog switch to "pulse" several times to prevent splashing, then mix well on speed 1. Stop and add the "step B" quantity of flour (again, any combination) add the salt on top. Turn on to speed 1 and within 1 minute, gradually sprinkle in more flour until the sides of the bowl come clean enough to see bottom of bowl. This final amount of flour depends on the humidity of the air and the protein content of the wheat.
After bowl sides come clean, knead on speed 1 until gluten is developed, generally 8-10 minutes(if using white flour, kneading time for gluten development may be much shorter)
Shape the loaves by hand or by rolling out. To roll out, use a greased rolling pin on a greased surface and roll to 8"x16". Then starting at the far end, roll up tightly in a spiral like you would a cinnamon roll. Tuck each end under and slam dough down hard on the counter a couple of times to get rid of air bubbles between layers of dough.
Put in greased pans.(I use a metal pin pan, to get nice round loaves.)
Cover and let rise in a warm, draft-free place until doubles(about 30 minutes)
Bake in preheated oven 350' F for about 25-30 minutes
Remove from pans, cool on racks.