Bethel Bread

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Title: Bethel Bread
Yield: 2 Loaves
Categories: Bread


4 1/2 c AM Multi Blend Flour
2 tb Sea salt (optional)
2 pk Dry yeast
3 c Warm water
1/2 c Honey
2 tb AM Unrefined Vegetable Oil
2 tb Apple cider vinegar (opt.)
4 c -to...
5 c AM Unbleached Flour
-- (White or Whole Wheat)

Combine the first three ingredients. Combine liquids and add to dry mix.
Mix until creamy. Cover and set in warm place for 15 minutes. Stir in
wheat flour gradually until too thick to stir. Turn dough onto floured
surface and knead in more flour until dough is only slightly sticky.
Knead 5 minutes. Place in oiled bowl and let rise in warm place until
doubled in size. SHape into two loaves. Place in oiled bread pans and
let rise until volume increases by half. Bake at 350 F. for 45 minutes or
until nicely browned. Let cool slightly. Remove from pans and let cool
on rack.

Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias