Village Bread Recipe
While below is the actual recipe we use at the Village bakery, it yields around 100 to 110 loaves of bread.
5 pails (12 litres) of water
1 pound of dry yeast
2 cups of salt
1 pound of sugar
150 pounds of flour (Superfine –white, or E.N.T. - whole wheat)
This recipe may be reduced to the following approximate quantities to make at home.
- 2 cups of water
- 2 teaspoons of yeast
- 3/4 teaspoons of salt
- 2 teaspoons of sugar
- 4 cups (1 ¼ lbs.) of flour
- Dissolve the yeast in 2 tablespoons of warm water (not too hot).
- Add the sugar and stir.
- Let this mixture sit for 5 minutes.
- Mix together the salt and flour, then add the yeast mixture and the remaining water.
- Knead and let rise between ½ and ¾ of an hour in a warm location.
- Punch down the dough and then let it rise another ½ hour.
- Cut and place the dough in a pan.
- Cook in a preheated oven at 325-350 degrees Fahrenheit for 40 minutes.
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