St. Martin’s Table Bread
Emily Marlow
Ingredients
3 1/2 cups of water
3/4 cup honey
3/4 cup canola oil
2 TB dry yeast
2 TB salt
2 cups unbleached white flour
8-10 cups whole-wheat flour
Directions
Gently heat water until lukewarm. Turn off heat and add canola oil, honey, and yeast. Let stand 4-5 minutes until yeast is dissolved and mixture is frothy.
When yeast mixture is frothy, add salt and white flour. Mix together until white flour is incorporated well. Let rest for 2 minutes.
Add additional flour by cupfuls (the dough will be slightly sticky).
Knead until smooth and elastic (at least 10 minutes), and form into a ball. Place in a large, greased bow; cover and leave in a warm, draft-free place until doubled in size. Punch down. Form into two loaves, place in greased pans and again leave covered in a warm place until doubled in size.
Bake in 350 degree oven for 40-45 minutes.
I miss St. Martin’s Table terribly! This is from their recipe book and my husband has modified it over the years, but it’s the base of the bread we eat (almost) every day. Give it a try and maybe you’ll win a best overall award too!
Emily Marlow is from Facilities & Operations Management.