What kind of bread is it? Is it dense and good for sandwiches of is it rutstic and great with jams and butter.?

I've taught all kinds of bread classes over the years, and judged breads at County and State Fairs for 20+years (that is until I went gluten-free almost 3-years ago), and I'm always amazed when I see a bread recipe that seemingly breaks all the bread-making "rules", as this one does. It shows the "experts" don't know everything (LOL). There is a lot of yeast for the amount of flour used in the recipe, which may be part of the "secret".

What size pans do you use? Unfortunately the recipe doesn't say. If there is one place where a mistake is often made when making bread, it's using the wrong size pan for the amount of dough being placed in it. It can result in over- or under-proofing the dough. I have to scale the dough (weigh it) and go by the weight amounts before choosing pans. I would also bake it to a standard finished temperature, not "thumping" the bottom, checking the temperature with an instant read thermometer. Thumping the bottom is an inaccurate measure while temperature is an accurate indication of doneness. An under-baked loaf will thump as well as an over-done loaf.

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Pan size - approx. amounts of flour in a recipe - weight of the dough for the pan size.

Jumbo Pan - 10x3-1/2" pan - 4-5 cups flour - 2+ pounds of dough

Quick Bread Pan - 9x5" pan - 4 cups flour - 2 pounds of dough

Standard Pan - 8-1/2x4-1/2" pan - 3 cups flour - 1-1/2 pounds of dough

Medium Pan - 7-1/2x3-1/2" pan - 2-1/2 c. flour - 1 pound of dough

Small Pan - 5-3/4x3-3/4" pan - 1-1/2 c. flour - 8 oz. dough

Miniature Pan - 4-1/2x2-1/2" pan - 3/4 c. flour - 6 oz. dough

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Temperature for doneness - between 195-210°F.

Sweet - egg-rich breads - 180-190°F.

Soft sandwich breads - 195°F.

-Grainlady

This is a white bread, fairly dense. If you are looking for the texture of store bought white bread, this is not the recipe you want. I have gotten to the point of not liking the taste of store bought bread.

I use the standard bread pans bought in any kitchen department. I will try to remember to measure them when I make a batch this afternoon. If I make 2 loaves, as the recipe says, the loaves get very tall. It may not be a recipe to suit everyone, but we like it, and I can make it easily. As I hate to cook, and bake anymore, this works great for me. I make it in my Kitchen Aid mixer. My Cuisinart bread machine just sits on the counter, unused.

Thank you for the recipe. And thank you grainlady for the information on pans. That's helpful .

Grainlady, you just took 'easy' out of the recipe. Now we have to weigh the dough and use a thermometer. That must be the teacher coming out :-)

Thank you for posting this! I've been cooking with my 5 year old grandson and he said he wanted to make bread. I only have him for a few hours at a time, so this might be possible time wise. We'll try it.

You all are welcome for the recipe. I looked at my pans and promptly forgot what the measurements are. They are the pyrex clear glass ones, 11 or 13 cm long? I also have metal pans, but I don't like using those as well. I also have one slightly smaller Polish Pottery loaf pan, and that is usually what the 3rd loaf goes in. It takes me about 3 hours, start to finish. Olychick, if you have all ingredients ready measured, except the hot water, you can probably do a batch start to finish with your grandson in the few hours you have him. Sometimes I weigh the dough when I separate it, sometimes I don't. If I am making rolls, most times I make one loaf, and the rest into rolls/buns. Those work good for breakfast sandwiches!

How hot is "hot water"? Like hot out of the tap?

Another question: Where are you coming up with 5 to 7 cups of flour? I see "add 2 cups of flour"...I don't see any other indication in the recipe of any reserve flour. I'm confused on that instruction, where is the "rest of the flour" coming from?

The "teacher" always comes out.... Especially with yeast bread because it's the most humbling food we make. There are also those who come to these message boards wanting to know WHY something happens after they try recipes without complete information! Why does it crack or explode out the side of the loaf? Why is the texture coarse/crumbly and dry, lopsided, flat top, rollercoaster crust, didn't rise.... and so forth and so on.

Olychick - You and your grandson may also like to make "Bread In A Bag", where the dough is placed in a large zip-lock freezer bag and you knead the dough in the bag. I've taught that class umpteen hundred times - to all ages.

"Easy Yeast Breads In A Bag" Utah State University Extension:

http://extension.usu.edu/files/publications/publication/FN_Bread_2006-01.pdf

Arkansas_girl, Hot to me is hot to the touch, but not burning, is the best way I can describe it. I "think" if you use a thermometer in it, it should read about 109°F. Grainlady can tell you for sure. I have always just done it by touch. Too hot will kill the yeast, too cool and the yeast won't work.

Here it says 5-7 cups: Right after step 4

4. Add 2 c of flour & mix together with a spoon

*If you are using a mixer, add the rest of the flour (the total amt.
of flour added should be 5-7c. Not including the flour used in step 2)

OH OK, that's not real clear. Probably should say: 5 to 7 cups of flour total adding 2 cups at a time, mix together with a spoon. Is that how you mean? I'd like to make this and wanted to make sure I had it right.

Grainlady, thanks for those recipes. You're right, he'd probably love it. I might try the pretzels with him, or the bread sticks.

grainlady_ks, thank you for those recipes! Wow, I would love to have more like this. How large a plastic bag is 'large'? Thanks for your help!

love, her directions call for a one gallon ziplock bag. It's mentioned at the beginning of each recipe.

Yep, gallon size bag. And try to use the freezer style bags because they are much heavier plastic than the regular storage bags. When you are ready to remove the dough from the bag, just push it to one side and turn the bag inside out. If you oil your hands, it will be easier to handle the dough. I put dough on a Silpat, so no bench flour necessary. BTW - This is one bag you won't want to recycle. Tough to clean.