Bread recipes!!!

Ok, so I may have a new endeavour- an organic farm has been in talks with me yesterday and today about baking bread for them weekly to sell at their farm for people who come in, and to put in their cooperative baskets they give to their "CSA" members (will put a link to what a CSA is later). ANYWAY, I love baking bread- have a couple tried and true recipes I am going to give a whirl to today and let the family decide what I am going to sell this weekend. As honey said "this could be something, or this could be nothing" because after the farm ends this november, maybe people will be calling and asking me to make for them on the side? maybe the start of a business? As honey said "wouldn't it be cool....you would have a job you love, AND make some money at the same time!" Yes, granted right now the money from the farm isn't TONS, but eventually.....

So, here's one of my recipes..... For white bread....

Dough ingredients
2 (1/4 ounce) packages active dry yeast or 2 tablespoons active dry yeast
1 1/2 cups water
1/4 cup sugar
1/4 cup oil
1 teaspoon salt
5 cups flour


Heat water between 105-115°F.
I use water out of the tap, and let it run until I just can't keep my hand under any longer!
Dissolve yeast in water in a large mixing bowl.
Stir in sugar, oil and salt.
Stir in 2 cups flour until smooth.
Cover with a dish cloth and set in a warm place to rise for 15 min or until double in size.
Stir down.
Add 2 1/2 cups flour, and stir to combine.
Place 1/2 cup flour on your clean dry kneading surface.
Turn dough onto surface and knead until most of the flour is worked in, or to a nice smooth consistency, 3-8 minutes.
Cut in half and form into 2 loaves.
Place in loaf pans sprayed with oil.
Allow to rise, covered, for 20 min or until doubled in size.
Bake at 425°F, or until it is lightly browned and sounds hollow when tapped on top.
Take out of pans immediately and allow to cool.

English Muffin Bread


5 cups all-purpose flour, divided
2 packages active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups skim milk, warmed
1/2 cup water
cornmeal
In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda.
Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally.
Beat on high for 3 minutes.
Stir in remaining flour (batter will be stiff.) DO NOT KNEAD.
Spray with cooking spray two 8 1/2 x 4 1/2 x 2 1/2" loaf pans.
Sprinkle pans with cornmeal.
Spoon batter into the pans and sprinkle cornmeal on top.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375 for 35 minutes or until golden brown.
Remove from pans immediately and cool on wire racks.
Slice and toast.
NOTES : If desired wrap 1 loaf in foil and freeze.