| | Directions | | Mix first 3 ingredients. Proof 10 minutes. Add oil, vinegar,ginger, and salt. Add 1/2 of flour, and add a 1/2 cup at a time until it leaves the bowl and make a ball if you are using your mixer with a bread hook, 8-10 min.. Or, knead adding flour for ten minutes. If you add to much flour it will be dry and crumbly. I like to have big bowl and knead right in the bowl, so it is not so messy and I don't have to add as much flour. It can be slightly damp and spring back. Place in a greased bowl, (olive oil). Cover with plastic wrap and let rise until double. Punch down and divide. Roll out on lightly floured table with a rolling pin. From the narrow end, roll up like a jelly roll and tuck the ends under and place in greased loaf pan. (I use olive oil to grease the pans.) punch the top down gently. Let rise until it is about 3/4 of an inch above pan. Bake in preheated 350 oven 40 minutes. When you tap the top it should sound hollow. Remove from the pan immediately, tipping it over to gently roll out so the bread won't crack. Coat top of loaf with olive oil and let cool completely before putting in a plastic bag. Yield: 2 loaves |
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| Ingredients | | - |  | 2 1/3 cups warm water |
| - | | 1/3 cup honey |
| - | | 2 tablespoons yeast |
| - | | 1/3 cup olive oil |
| - | | 1/3 cup white vinegar |
| - | | 2 teaspoons salt |
| - | | pinch of ginger |
| - | | 7 1/3 cups whole wheat flour |
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