Kristin's 4 Loaf Basic Bread Recipe

Name: Kristin's 4 Loaf Basic Bread Recipe
Prep time: 73 min
Cook time: 30 min
Total time: 103 min
Yield: 4 servings
Ingredients: 4 cup Warm water; 1 1/3 cup Olive oil; 1 cup Honey; 3 tsp Lemon juice; 5 tsp Salt; 13-14 cup Freshly milled hard wheat flour; 3 tbsp Instant yeast

Makes 4 loaves

Prep

1h 13m

Cook

30m

Total

1h 43m

Kristin's 4 Loaf Basic Bread Recipe

Makes 4 loaves

Prep

1h 13m

Cook

30m

Total

1h 43m

Ingredients

Method

Turn cooking mode on

Step 1

Combine wet ingredients and the salt in the mixer (water, salt, oil, lemon juice and honey).

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For

cup

Warm water

1 1/3

cup

Olive oil

cup

Honey

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Freshly Milled Recipes,

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Comments

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Jossely H

a month ago

Hello! If using cups instead of grams, since the recipe method has them in cups, do we use the standard flour measurement of spooning flour into a cup one by one?

Jossely H

a month ago

Nvm I see it converts it to metric as well. But curious if you still think we should measure cups by the spoonfuls and then scrape off the top.

Kristin

25 days ago

You can do it that way, but I don't. I just scoop up the flour and never have any issues

Danielle H

a month ago

Amazing! Simple. Everyone loves it.

Amanda G

2 months ago

What happens if you only use hard white? Don’t have hard red, not usually the biggest fan of that flavor. I saw I can sub 30% ancient grain but the recipe I use now if that. And it’s super crumbly.

Kristin

2 months ago

And you can definitely use all hard white

Kristin

2 months ago

9x5"

Amanda G

2 months ago

Also what size loaf pans are used for this recipe

Kristin

a month ago

9x4

Amanda G

a month ago

The rolls have turned out perfectly each time. But when I make the cinnamon raisin bread it always deflates :/ too long raising in the pan? They never really double in size in the pan. 🤷🏻‍♀️

Kristin

a month ago

Because of the heaviness of the raisins it's very hard to get a big rise from them. If it deflates then you let it rise too high, don't go for double with the cinnamon raisin - though the bread will be a little more dense, it's still really yummy

Amanda G

a month ago

Totally makes sense! Thank you!

Rachel R

2 months ago

In your 5 loaf bread recipe/youtube course that recipe includes sunflower lecithin and vital wheat gluten, I’m curious what is the purpose of those ingredients vs in this recipe? What is the difference in the final bread??

Kristin

2 months ago

I have switched to using lemon juice in place of those two ingredients. The results are basically the same, but I got tired of keeping those two extra ingredients on hand so I did some research and discovered that lemon juice helps with softening the bran among other things. So both ways, you will have a nice, soft loaf. The recipe with the lecithin and gluten are not bad, I've just changed my ways over the years.

Rachel R

2 months ago

Thank you! I was looking at the price of the lecithin and wondering if I really needed it😂

Wendy A

2 months ago

If I have sprouted my berries will this affect the final product of my bread if I’m using this recipe?

Kristin

2 months ago

That's a good question, I don't *think* so, but I've actually never made anything with sprouted grains

Wendy A

2 months ago

I will try and let you know how it goes. Thanks 🙏🏻

Stephanie P

5 months ago

So delicious. Used 50/50 as recommended. Will definitely make again!

Jon Lewis

6 months ago

Great recipe. Super soft and really delicious. We ate half the loaf taking pictures. (That's my story at least). The Bosch mixer made quick work of the dough which was the first time I've pushed the mixer with that much flour.

Kristin

6 months ago

Love this and it looks amazing!

Lynda S

6 months ago

I don’t think my mixer will be able to handle a 4 loaf recipe. Can I simply half it and it still work?

Kristin

6 months ago

It would be better to use my basic bread recipe that is already portioned for 2 loaves and most smaller mixers :)

MissChem

a month ago

We can change it to 2 loaves on this recipe in the app - that is the same Kristin right?

Kristin

a month ago

I don't think it will be exactly the same, no

MissChem

a month ago

Ah ok thank you

Lynda S

6 months ago

Thank you!

Lupe S

6 months ago

I noticed the proportions are different than the basic bread recipe in the everyday whole grains. It’s been a favorite of mine. Is this an updated recipe? How do the new proportions affect the results? Thanks!

Kristin

6 months ago

That's because this is a 4 loaf recipe

Lupe S

6 months ago

If I double the basic recipe in the cookbook, it’s not the same as this recipe and I was curious as to why?

Kristin

6 months ago

It's just how I formulated it - it took a lot of trial and error to get this recipe right. It's not as simple as doubling the recipe always.

Lupe S

6 months ago

Thank you so much for your reply! I’m fairly new to baking so I’m learning so much. Good to know!

Kristin

6 months ago

You're welcome!

Kristin

6 months ago

That's because this is a 4 loaf recipe

Diane W

7 months ago

What do you use to store your bread in the freezer? I’m trying to get away from plastic bags but not sure what would best. Thanks for your help and advice.

Kristin

7 months ago

Plastic is the only thing i've found to freeze the bread, I wish there was a better alternative

Emilee T

7 months ago

Could I use milk in place of the water? I have a bunch that needs used up

Kristin

7 months ago

I think so - though I haven't tried that

Amanda P

7 months ago

My family doesn’t love the way hard red tastes, can I use 100% hard white? Or even some einkorn or Kamut?

Kristin

7 months ago

Yes you can absolutely use all hard white. and adding in some ancient grains is fine too, but don't go above 30% ancient grains to make sure there's enough protein to create the proper structure :)

Sarah L

7 months ago

I didnt know you had a different bread recipe so im making this one with organic flour So im hoping it still turns out ! Because I already did the first 2 steps so I cant try the other recipe

Kristin

7 months ago

Yes I have all purpose and fresh milled recipes for some basics like sandwich bread

Gabby Duke

7 months ago

Can I use instant yeast instead of active?

Gabby Duke

7 months ago

Gosh,sorry I meant active instead of instant!

Kristin

7 months ago

You can but you will need to activate your yeast first

Tara H

7 months ago

If I don’t have my own freshly milled flour- what would be the best option to use in that place ? And then would I omit the lemon juice ?

Kristin

7 months ago

Hi! It would best best to just double my all purpose flour sandwich bread recipe that is also inside the app if you search for it :)

Jamey

7 months ago

This recipe is great! I made 2 sandwich loafs, 9 hamburger buns and 12 cinnamon rolls. My family loved all of it.

Kristin

7 months ago

Wonderful! Love hearing that!

Madison Alaine

7 months ago

What purpose does the lemon juice serve? Is is apple cider vinegar work in its place?

Kristin

7 months ago

It's acidity to soften the bran. I wouldn't put ACV in it's place, I would worry about the flavor

Madison Alaine

7 months ago

I can't remember whixh recipe it was, but when it called for lemon juice, we utilized ACV. There was no off flavor at all. I am glad to know the why behind it, though!

Madison Alaine

7 months ago

Will* not is is lol