Ingredients:
7 Cups: Flour
1 Cup: Flour
2 1/2 Cups: Water (110 degrees)
2 Packets: Active Dry Yeast (2 TBSP)
3 TBSP: Sugar
2 TBSP: Salt
1/2 Cup: Coconut Oil (Or whatever kind of oil you prefer)
4 TSP: Melted Butter
Directions:
Preheat oven to 400 degrees.
Mix Water, yeast and sugar together. Set aside for 8 minutes.
In a large bowl, mix 7 cups of flour and salt. Stir with whisk to evenly distribute salt and break up any lumps. Add oil. Check to be sure water has thickened and is bubbly. Mix into flour. Make sure to scrape sides of bowls. When it is well mixed and a ball has formed, place dough on a lightly floured surface. Knead for about five minutes. Add extra flour a little at a time, as needed until dough is no longer sticky. You may not use the full cup.
Roll back into a ball and place in bowl. Cover with a towel and let rise about 30 minutes.
Remove dough and punch down. Divide into 2. Get creative with your loaves. I usually make one traditionally shaped loaf and one for slicing.
I have also broken it up into small round balls and make rolls.
Generously grease your pans with coconut oil. I prefer coconut oil because it lightly browns the bread without burning or darkening it. Place the dough on/in the pans. Brush the top with melted butter. Leave uncovered and let dough rise again for 30 minutes.
Bake at 400 degrees for 25 minutes. Remove from oven and place on cooling rack. If you use a loaf pan, wait about 5 minutes before removing. Let loaf cool thoroughly before slicing. Store bread in plastic bags.
Great for toast, garlic bread, sandwich bread or snacking.
