Recipe(tried): Judy's Favorite Bread

This makes 3 loaves. The original recipe calls for each item to be in a category so that there are really choices for each ingredient. I got the recipe when I took a Breadmaking course with Janice Gill, a Cookbook Author and Cooking Teacher. Don't be afraid to use your imagination! An elderly friend used Strawberry Jam as the sweetener and it was really great. The bread never fails! (At least it hasn't that I know of.) I can post that one if anyone wishes. This is what I make all the time for Family, Friends and Church Events.

Judy's Favorite Bread

1/2 cup Lukewarm Water
1 teaspoon Sugar
2 Tablespoons Bread Yeast
1 cup "All-Bran Cereal" (I use Kellogs)
1/2 cup Maple Syrup
2 cups Boiling Potato Water (saved from boiling potatoes)
1/3 cup Vegetable Oil
1 Tablespoon Salt
2 cups Wholewheat Flour
4 cups All-purpose or Bread Flour

Pour water in small bowl and mix in sugar. Sprinkle yeast on top and let sit until yeast has proofed. Mix together the cereal, maple syrup, vegetable oil and salt in a very large mixing bowl. Pour boiling Potato water over the mixture. Cool to lukewarm. Mix in proofed yeast. Stir in 2 cups of the flour and beat very well. Add remainder of flour as needed. Knead with hands on a floured surface until dough is very elastic, about 10 minutes. Dough will be a little sticky. Place dough in a large greased bowl, cover with greased wax paper or plastic wrap and a light tea towel on top of that. Let rise in a warm place until doubled, about an hour.

Punch down, turn out and divide into 3 portions. Shape into loaves and place in 3 greased 9x5" loaf pans. Cover as before and let rise until doubled, about 1/2 to 3/4 of an hour. Bake at 375F for 40 minutes. They should sound hollow when you knocked on them. Turn out of pans and cool on racks. Tops may be brushed with soft butter while still warm to keep crust soft. Cool completely. Wrap and store if you can.

My family eats a whole loaf immediately! Enjoy!