Alaire’s Bread (Recipe given to Donetta October 08)

4 loaves : medium size: glass is best – can use other 6 cups warm water

Take ¼ cup of this water and add: 2 Tablespoons of yeast and ½ teaspoon honey. (This proofs the yeast) Let set about 10 minutes.

While this is setting add to the 5 ¾ cups of warm water:
½ cup oil (dark olive oil)
½ cup honey
1 Tablespoon of sea salt
11-13 cups flour (The amount of flour depends on the humidity level.)

Whole wheat batter should be of dough consistency, but still a little sticky. The dough should start to form a very soft ball. The batter will be a little sticky – but not too gooey.

Put in a large bowl – oil the bowl. Turn once. Let rise until double.
Knead down and let rise again.
Knead again and put into loaves. \

Let rise until about 1” over the top. Use good common sense – and according to size of loaf pan.
Bake in glass pans: 400 for 10-15 minutes (Time depends on your type of oven and sea level)
Then turn down stove to 300 and bake another 45 minutes.

Turn loaves on side on bread board until they are cool enough to pop out – this only takes a few minutes. For everyday use -wrap in towels – don’t bag. Can also let cool completely then bag and freeze.

For whole wheat breads put a small pint filled with a cup of water in back of oven. This creates enough moisture to cook the wheat. If there is more moisture in the oven – bake about 55 minutes. Top will sound hollow when baked.

Bread needs to be baked at a slower temperature for longer periods of time in order to kill the yeast, soften and cook the wheat. Baking time is one reason the store purchased breads are not good for you. They are not baked long enough and can create a yeast infection in the stomach that causes cravings and a bloated stomach over time. Homemade breads have the same danger if not baked long enough.

This bread can be mixed with an electric mixer but mixing time is not given. Use common sense. If you use tin pans – raise the baking temperature by 25 degrees and adjust baking time if necessary.