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.
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.)
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.
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.
Photos by Mary Anne Whitchurch Tuck
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