1-3/4 cup [15 oz] white flour
1/2 cup [4 oz] gluten (dough conditioner)
2-3/4 cup whole-wheat flour
2 teaspoons salt
1/3 cup sugar
Put 2 large eggs in a two-cup measuring cup. Pour water on top
of the eggs till you have 1 2/3 cups.
If you are going to knead the bread by hand, mix all dry ingredients now.
Put 1/2 teaspoon sugar into a cup.
Add 2 TABLESPOONS dry yeast.
Add 1/2 cup water.
Do not let it sit. Stir it 80 times.
Then set it where you can see it. Watch it.
Now oil and flour two 5 inch by 9 inch bread pans. If you use larger
pans, or if you use only one pan, don't blame me. You will have to
adjust the recipe yourself.
Watch the yeast. When it is just about to run over, pour it in with
the dry ingredients. Then add the eggs and water.
Knead well by hand or put in a bread mixer to knead. [If you live at sea
level, or if you live in a humid climate, you will have to adjust the recipe.
You might need less water in a humid climate.]
The bread dough should be about as hard as your ear lobe. Do not get
it too wet. To get the right consistency you might have to add water, or add flour.
When you finish kneading, cut the dough in two pieces with a sharp knife.
Shape it into loaves and put it in the bread pans.
Put it in a warm place to rise till you think it will be a nice loaf. DO
NOT LET IT RISE TWICE. It will not rise as far the second time. The
reason for using so much yeast to begin with is that you will get a lot of
yeast flavor without having to let it rise twice.
Bake at about 350 degrees Fahrenheit for about 30 minutes. Check it
and then let it brown till it looks good. Fahrenheit to Celsius Converter
Take it out of the pans immediately, and let it cool before you put it in
a bag or in the refrigerator.
Metric Conversion:
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters