AT HOME IN THE BAKING BUSINESS

(Page 5 of 5)

January/February 1983
 
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1/2 cup of honey
1/2 cup of light molasses
2-1/2 cups of dry milk
1/2 cup of oil
3 scant tablespoons of salt
2 cups of rolled oats
2 quarts of water
1/4 cup of active dry yeast
8 eggs
12 cups of whole wheat flour
10 cups of unbleached flour

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In a large bowl, combine the first six ingredients. Then stir in 1 quart of boiling water, followed by 1 quart of cold water. When the mixture has cooled to wrist warmth, blend in the yeast and allow it to bubble. Now, break in the eggs and beat the batter vigorously.

With that done, add the whole wheat flour — two cups at a time — and stir the dough until it pulls away from the sides of the bowl in elastic strands. Next, work in the unbleached flour, kneading in the last of it before you turn the dough out onto a lightly floured board and knead it smooth. Then oil a clean bowl, put the dough in, and let it rise — in a warm spot — to twice its original bulk (that'll take approximately 50 minutes).

After it has risen, turn the dough out and cut it into eight equal lumps. Shape each one into a loaf and bake them in greased pans, at 325 °F, for 30 to 40 minutes . . . or until they're well browned and sound hollow when tapped. [EDITOR'S NOTE: In the course of our taste test — which, incidentally, resulted in contented comments and some busy breakfasting around the office — MOTHER's baker found that the dough produced higher loaves, with a somewhat lighter texture, when it was allowed to rise a second time in the pan before being baked.]

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  • Cookingwithdenay 9/26/2009 11:13:32 AM

    In Michigan, Rep. John Proos (R-St. Joseph) is sponsoring (Bill)HR 5280 to ease Michigan’s tough food safety laws to allow for this small-scale food production. So if you have a great recipe from Grandma that you want to test market without investing a fortune, call your state representative to urge support for cottage laws.
    http://www.sustainablefarmer.com/bblog/?p=174

  • terri 11/25/2007 1:47:35 PM

    I truly enjoyed your article on baking from home,my children know i
    love to bake,and my daughter suggested to give my goods a try in
    her hair salon to give it a test run,just place some goods out ,let
    them make a offer to see whats sells ,but im wandering if it's a
    smart idea,you know in her shop and all.very busy place as far as
    reaching out and stuff,but ok if everything go'es good for a couple
    weeks ,do you think it wise for me to ask a bakery to share the
    profits to allow me to bake in thier shop so that i dont have to
    bake in my own home thats truly to small a space,i know i could
    sell my goods everyone loves them and say go for it,but i don't
    have the resources to start this venture on my own,is this a common
    practice,thankyou for your advice, Terri H in n.h.

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