While I was at my mom’s last week she made this bread a few times. It’s a recipe she made up to suit their tastes. Since she began using natural yeast last year, she has been trying to find a recipe that my dad would love and eat that tasted like her “old” bread. My mom has made bread forever. She knows bread. So when she started using natural yeast, it was a learning curve. Now she makes beautifully light and tasty bread with it so I asked her if I could share her recipe! On a side note, I just bought these cast iron bread pans a couple of weeks ago and this was my first time using them – I’M IN LOVE. They are wonderful. I highly recommend. I am slowly trying to transition to all cast iron cookware, and I am glad I invested in two of these. I will use them forever.
- 1 c natural yeast starter
- 2 c water
- 2 tsp salt
- 1 egg
- ¼ c honey
- ¼ c molasses
- ¼ c avocado or olive oil
- 1 tsp apple cider vinegar
- 6-7 c flour
- In your stand mixer combine: starter, water, salt, egg, honey, molasses, oil, and vinegar. While mixing on low speed add your flour, 1 cup at a time, until the dough resembles a shaggy mass (about 5 c of flour).
- Turn off the mixer and let it sit for 20-30 minutes. This allows the flour to soak up liquid so that you don't add too much flour, resulting in a denser loaf. After 20 minutes or so, turn the mixer back on and add more flour until the dough leaves the sides of the mixer.
- Knead for about 10 minutes on medium speed, or until the dough is smooth and elastic (stretches well without tearing). Remove the dough into a greased bowl and cover with a damp kitchen towel. Leave in a warm place to proof for 6-12 hours.
- After the dough has proofed, turn it out onto a lightly greased surface (I use a little bit of water on my counter top). Cut into two pieces. Grease 2 loaf pans.
- Shape dough into a basic sandwich loaf:
- Place loaves into greased pans.
- Cover and let rise another 2- 2½ hours.
- Preheat oven to 350 degrees. Bake bread for 35 minutes or until a thermometer inserted into the bottom of the loaf reads 180 degrees.
These loaves were BEAUTIFUL. They rose higher than many of my other recipes. I broke my own rule of not cutting into the bread while it is warm, and slathered huckleberry honey onto a thick slice. I had to gift a loaf to my in-laws next door so that I wouldn’t eat too much!