1/4 cup sugar
1-1/2 tsp salt
1 TBS + 1-1/2 tsp SAF instant yeast
1 TBS vital wheat gluten
1 TBS + 1-1/2 tsp liquid lecithin
2 cups hot tap water
1/4 tsp liquid "C" (ascorbic acid) - if using wheat flour
Mix together dry ingredients, including yeast. Place dry ingredients in the bowl of a stand mixer. Mix together hot water and "C". Add liquid lecithin and HOT water to dry ingredients. Mix for 1 minute and check consistency. Dough should be VERY sticky... If too dry, add a little water; if too wet, add a little flour. NEVER add water or flour after bread is mixed.
If using all white flour, mix for 5 minutes; 10 minutes for whole wheat or 50/50.
When making white/wheat mixed loaves, allow dough to rest in the mixer for 10 minutes before knocking it down to shape loaves.
Spray counter top and loaf pans with cooking spray. DO NOT sprinkle counter top with flour! Divide dough in half, shape loaves, and place in sprayed pans. Cover and allow to rise 20 - 25 minutes. Bake at 350 for 25 minutes. Makes 2 loaves.
Additional information:
Making 4 loaves of bread once a week for a year will require 6 25- lb. bags of regular flour, 6 1-lb bags of SAF yeast, and 4 32-oz bottles of liquid lecithin.
Always keep yeast in the freezer.
Liquid lecithin stores indefinitely, but should be rotated. It can be purchased at many health food stores (such as Clark's in Loma Linda). It is VERY sticky, but using a baby wet wipe is a miracle clean-up!
Ascorbic acid or liquid C will assist the wheat flour in rising so that it will light like white loaves. It can be purchased from a health food store also.
An electric knife is essential for cutting this bread - it's "sandwich bread" soft!
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