S.C.A. Trail Bread Recipe
- 1/3 cup honey
- 3 (.25 ounce) packages active dry yeast
- 2 tablespoons vegetable oil
- 3 cups warm water (110 degrees F/45 degrees C)
- 2 tablespoons salt
- 9 cups bread flour
step 1: In a large mixing bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.
step 2: Stir in oil, salt and 4 cups of flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 15 minutes. The dough should be soft like a baby's butt and it should not stick to your hands. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
step 3: Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
step 4: Bake in preheated oven for 45 to 60 minutes, until loaves sound hollow when on the bottom. Serve hot out of the oven or let cool and store for later.