Mary Anne’s Healthy Homemade Bread

Mary Anne’s Healthy Homemade Bread     I lay claim to this recipe. Homemade bread is my favorite. I was trying to find a way to make it so it wouldn’t be fattening; decided to check out the calories in the shortening to see if I could replace it with applesauce for the moisture. Turns out the shortening was 1800 calories against 100 calories of the same amount of applesauce. EUREKA! All I needed to find out was how it would taste. It tastes WONDERFUL. There is no flavor of applesauce, just really good homemade bread. This recipe makes 7-8 loaves. 7 would be the best but you could make each loaf a bit smaller and come up with 8. I freeze mine. Hope you take the time to try it. It takes the better part of a day to make a batch of bread, but you’ll feel so good about yourself, it will be well worth the effort. (The compliments are nice too.)

1/4 cup yeast, 2 TBLSP sugar, 2 1/2 cups very warm (not hot) water. Mix it well. Let stand for at least ten minutes to get the yeast working. It will be just fine when you get ready to add it even if it’s more than 10 minutes

2 1/2 cups scalded milk (put the pan over low burner until slight skim forms on top) Use regular milk or evaporated. Let the milk cool to warm. (Sometimes I place the pan in a larger pan with a couple of inches of cold water in the bottom to get the milk cooled down.)

1 cup UNSWEETENED applesauce, 1 cup white sugar, 1 1/2 TBLSP salt..mix well

Add milk and yeast mixture to applesauce and sugar and salt

Mix thoroughly with large mixer – I use a large Kitchen Aid Mixer..I’ve had my mixer since 1983 and I’ve never had a bit of trouble with it. Don’t know if they make equipment to last that long anymore.

7 eggs beaten (add to liquid last)..mix well

Add 5 lb flour, mixing slowly, but well, after each addition. I prefer King Arthur Bread Flour.

Roll out dough on WELL floured board or counter. My mixer isn’t large enough to completely mix the amount of flour needed. The remainder will be added as you knead the dough. You may need to use a bit more regular flour. You’ll know the texture.

First rising 1 1/2 -2 hours

Place in greased pan…you’ll need a large one. Let rise until doubled in bulk. About 1 1/2 to 2 hours. (Cover dough with clean cloth as it rises. I let mine sit on top of my stove and turn the oven on to about 200 to make a warm place.)

Punch down and let it rest for 10 minutes

Form the dough into a long round piece and cut the 7 or 8 sections for the loaves. (You’ll figure it out.)

Rising in pans

You’ll need bread pans according to your number. (Of course) I’ve found that using Parchment paper is the best lining for the dough. It keeps the sides from sticking and pops right off when the bread is finished. I use a spray can with shortening to put a little on the tops of the loaves before I bake them. Sometimes it makes the tops look wrinkly when they’re done. It’s up to you. Do it..or don’t do it. The bread will be good. (Again, I lay a cloth over the loaves as they raise.)

Let the loaves raise for 1 1/2 hours or until doubled in bulk.

Bake at 395 deg. for 25-30 minutes. When they look right, you’ll know it.

Ready to eat or freeze

I use 2 gallon freezer bags for one loaf. There isn’t enough room for 2 loaves and a 1 gallon freezer bag isn’t large enough. Oh well.

Ready for the freezer..

copyright@2019

Photos by Mary Anne Whitchurch Tuck

http://www.thatremindsme.net

 

 

Author: maryannetuck

The future is right ahead of me and new projects seem to beckon... Friends and memories of times past remain with me today. I love to share my stories along with comments and opinions (of course) of today's challenges. Photography is my hobby and opportunities to capture the scenes before me are mine for the taking. Born and raised in Michigan, the peaceful woods and wildlife trails have always attracted me. Graduating from high school in the early fifties, college was of no interest to me. I have learned one important fact about life; whover decided when a person becomes "old"...didn't know what they were talking about...My theory is; you're as old as you think you are....(I'm thinking about it..haven't decided yet.)

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