These are some general numbers. You get a little more extraction with hard white wheat, compared to hard red wheat. -45 pounds = 158 cups of ground flour -1 pound (or approx. 3 cups) = approx. 4 cups flour -a rough approximation - a scant 2/3 c. wheat berries = 1 cup flour -60-pounds = 90 one-pound loaves (fits in a 7-1/2x3-1/2-inch loaf pan) -Grainlady Here is a link that might be useful: Wheat Foods Council - Wheat Facts

It's really difficult to start up a home business--you have to be properly registered, you have to keep impeccable records, charge and pay the appropriate taxes. And when you decide to do something in the food line? Multiply the red tape by ten. You'd probably better start with the health department. In many jurisdictions, it's not legal to bake/cook food in a home kitchen for sale--if that's true where you live, you'll need to find an approved commercial kitchen to rent--and that's going to cut into your profits. Look, I hate to be a wet blanket, but I've done the home business thing--many years ago, and it didn't involve food. It turned into a nightmare. You have to do every little tiny thing by the book. Perhaps check in with the agency that promotes small businesses in your area. Or what about contacting a restaurant or two, to see if they might be interested in paying you to come to THEIR locations to bake your bread for their use--you might have to do that in the middle of the night, when they aren't preparing meals, but it might be an interesting solution. Pack up some samples of your best wares and visit some of the local independents. Good luck, but please be sure to do all your research before jumping into something that could end up costing you more than you'll make. And hey, if you're good at creating recipes? I'd highly recommend considering recipe contesting. That costs you next to nothing, and can bring in truly big bucks (I've made up to $25,000 for a single recipe, some contests pay even more).

I believe this is pretty much like my old recipe. MONKEY BREAD INGREDIENTS: # 1 cup whole Milk, Half & Half, or Whipping Cream, scalded # 3 pkgs. Dry Yeast - Rapid Rise Fleischmann's is good # 4 tablespoons Sugar # 1 teaspoon Salt # 1 Egg, beaten lightly # 2 sticks of Butter, melted # About 5 cups All-Purposed Flour, sifted once # 1 tablespoon Vegetable Oil Making the Bread: 1. Grease very lightly, a Bundt pan, sides up to the top and center up to the top with two (2) teaspoons of the vegetable oil. 2. Pour milk, half & half or whipping cream into a small saucepan. (Use whichever you prefer, depending on the richness of the bread you want, all are good). 3. Heat at medium high, watch closely as small bubbles form at the sides of the pan. Boil a little longer and remove from heat and pour into the bowl. (Don't let the cream rise to the top of the pan) . 4. Allow to cool slightly to a temperature between 115 and 120°. (no more, no less) 5. Having opened the three (3) yeast packages, sprinkle them on top of the warm liquid. Allow to sit for about 5 to 7 minutes then stir a bit. You want to see the yeast foam slightly before going to the next step. 6. When you see the yeast foaming, add the sugar, salt, beaten egg, and one 1 stick of the melted butter. Stir to mix well. 7. Using a measuring cup, start to add flour one (1) cup at a time. Stir each cup in to blend well. Continue adding the flour until a soft dough (ball) is formed. Leaving dough in the same bowl, pour the remaining one (1) teaspoon of vegetable oil on top and spread over the dough with your hand. Cover with a clean cloth and allow to rise, about 45 minutes to 1 hour. 8. Melt the remaining stick of butter in a medium sized shallow bowl. Put aside. Place the dough onto a floured surface and sprinkle a wee bit of flour on top so that the rolling pin won't stick to the dough. Roll out to about 1/2" thickness. Cut dough into 2" diamond shapes. 9. Holding your Bundt pan close to your dough, dip each piece in the melted butter and begin layering the dough into the pan, using smallest pieces on the bottom. All of the butter will be used. Cover the pan with the clean cloth (I use the cover of my Dough Rising Bowl) and allow dough to rise to top of pan. About 30 minutes. Monkey Bread Preheat the oven 400° F., while the dough is rising this last time. Bake the bread for about 25 minutes. The top and sides should be nice medium dark color. (A little over golden brown) Monkey Bread Remove from oven and let rest for about 5 or 10 minutes. Take a dinner plate and place on top of pan and invert the pan. Bread will fall onto plate. Gently lift pan away. Then take another serving plate and place on the bread and invert. You are now ready to serve your bread warm or allow to cool. Serve by pulling pieces apart. Sue

Thanks for all the answers, folks: I'm glad to hear from other bakers! Of all the breads I hear about here, plllog's are the ones that speak to me most. But, although, if I really set about it with determination and a decent financial investment, I might be able to get the tools and supplies necessary to make bread as I see described here, I'm not willing to do that. I live in the country in Italy, and 98% of my groceries come from our small local supermarket. There is no Costco. No Whole Foods. I have no store that offers rye flour, grain berries, molasses, bran, wheat germ, reasonably priced oatmeal, or a host of other ingredients for baking standard in the U.S. I don't like to drive, I don't like to run around, I'm reluctant to add to our terrible air pollution, and gas costs about $7 a gallon. Add to this the absolutely horrible dis-service offered by our post office-affiliated package delivery company, which, after my last traumatic experience, caused me to swear that I would never again order by mail anything that would have to be delivered through them (there are other couriers, if one has a choice). So I work with what I have. This suits me, from a philosophical and practical standpoint, and while it's likely possible to make better bread, mine makes me happy. I've gotten used to the fresh yeast, which is reliable, and I have a fair variety of recipes I've worked out. The last one was potato and buckwheat (I was able to find buckwheat flour again, thank goodness!) and it turned out really tasty. That one was majority whole grain, simply because I had run out of white, and that improved it. Plllog's comments make me think, again, about how much I could learn about bread baking. The "soaker" is new to me. Who knows, this may stimulate me to some modest experimentation. Like Annie, if I want substantial nourishing bread, I have to make it myself. The Italian bread is good with a bowl of beans and broth but it just doesn't work as standalone food. Add to this that Italians don't really eat breakfast, so there's not much of an offering of sturdy food for the start of the day. I think my tolerance of grain-based foods has diminished as I've grown older, and it may be that baking with a sponge, and adding a variety of ingredients improves the digestibility of my breads. My diet is relatively low in cereals--I eat them regularly, but in much smaller amounts than when I was younger--and I mostly eat bread as the centerpiece of breakfast. It powers me up! in the most satisfactory way. Today is the potato and buckwheat bread--we're on our last loaf; I'll have to make more. There's a non-sweet almond bread in the freezer, made with milk, olive oil, and lots of almonds. If it gets cold enough I might even want to try a sweet bread. I made one last year with raisins, fennel, and orange juice and peel that I remember as being good. The basic dough of that one was similar to that of the almond bread, made with milk and oil. The loaves made with fats don't need butter. All my breads are part whole-grain, usually one third, though I may try upping that in some cases.