FRASER ELISABETH TAN, PHD

Vaughan Bread

Classic bread made by Eric's mom, good for toast, sandwiches, everything. Deeeeelish!

V* EF

Ingredients

  • 2.5 tsp dry active yeast
  • 1/4 c warm water
  • 2 tbsp sugar
  • 2 tbsp flax seed
  • 2 cups milk
  • 1/4 c oil
  • 1 tsp salt
  • 6 cups bread flour

Directions

  1. Dissolve the yeast in the warm water in the mixing bowl of a stand mixer equipped with the dough hook and let it sit for 5 to 10 minutes until foamy.
  2. Add the flaxseed, sugar, milk, oil and salt and mix. Add the flour one cup at a time, up to 6 cups. Knead until a supple dough is formed. Turn dough out, knead once or twice to bring together.
  3. Grease a large bowl. Place the dough in the bowl, invert to coat the top, cover and let rise until doubled, roughly 45 minutes.
  4. Punch down the dough, form into two loaves and place in greased bread pans. Let rise again, roughly 30 minutes.
  5. Bake at 350° convection/375° conventional for 30 minutes. Remove from their tins and let sit on a wire rack until cool.