Wheat Bread Recipe

As promised, here is a bread recipe that you can freeze the loaves and when you take them out of the freezer and thaw them, they are just like fresh backed bread.

4 cups lukewarm water
3 tsp yeast (1 packet)
1/4 cup butter
3/4 bottle Aunt Jemima syrup
15# bag flour (7 to 9 cups)
2 tsp glutten
1 tsp salt
1 egg
The instructions given to me: mix everything together with enough flour to make mixture soupy - let set 20 minutes for yeast to activate. Add remaining flour. Lightly spray the top and let raise. Flour table and knead. Let raise again.  Knead and seperate into rolls or loaves. Bake rolls 350 degrees about 20 minutes bread 35-40 minutes or until golden brown.

Mix together water, Yeast and butter in a VERY LARGE bowl.

(I put this on the stovetop so you could see the size.)

Add 3/4 bottle of Aunt Jemima Syrup then begin adding the dry ingredients.



Don't forget to add the egg! Add it while the mixure is soupy before adding the last of the flour.



This is what it looks like when you are done kneading the bread.

It raises to the full size of the bowl
(I always cover the raising bread with a clean towel.)

If you are going to make rolls spray a cupcake pan down with non-stick spray

Pinch very small balls (1/3 the size of a cupcake)

Brush butter over the top (if desired)

Let raise. Then bake.

I was cooking in Dale's oven and the bottoms started
to burn before the top was golden brown. But the full size
loaves of bread turned out just fine!

Don't they look delicious!  I've never added gluten before. 
But I've been told it's a needed whith wheat flour.