Ok, here's a bread which will not crumble when it's sliced......I got this from the Amish newspaper, Botschaft in 1998..called "Our Daily Bread" You will need a HUGE bowl for mixing this.....I use an old dough bowl from the 1800s..it's 18 inches across and 10 inches deep.

Ingredients:Thgis makes 4 full sized loaves

3 and 1/2 cups of warm water 1/3 cup of oil (I use all veggie oil) 1/3 cup of honey 2 TBSPS Lecithin (I buy the capsules and use 2 of them squished up) 12 cups of flour (I use 8 cups white and 4 cups whole wheat) 2 TBSPS of yeast 1 egg (I also always use room-temperature eggs) 1 TBSP salt

Pour warm water into mixing bowl-pour in oil, then honey and lecithin. Mix well but don't let the water get cool. Add four cups of flour until mixture looks like pancake batter. Mix in yeast and set aside for 12 minutes. Mixture should begin to bubble. Add egg and salt. Add more flour until the dough pulls away from the sides of the bowl. Knead for 10 minutes (a FULL 10 minutes here friends..I sing alot..it passes the time). Set aside in a warm place for 20 minutes for first rise (I cover my bowl with plastic wrap). Coat hands and table with oil (I love this part) and re-knead for 10 minutes (using more oil as the dough gets sticky). Shape into 4 loaves and put into bread pans (this recipe does not call for oiled pans but I do anyway). Place pans inside plastic bags on top of warm stove (I don't do that either,,I just put the pans on top of the oven and cover them with dishtowels). Let rise for 45 minutes. Place in oven at 325 for 30 minutes (5 minutes longer for a crisper crust). Remove loaves from pans immediately, placing them on their sides to cool. Bag and freeze the bread. This bread is soooooo yummy..I fool around with it, using different amounts of white and whole wheat flour..once I used soy flour instead and the chickens enjoyed eating those loaves alot (I would not recommend you do that)..Enjoy!

-- lesley (martchas@bellsouth.net), November 06, 2001

Answers

Lesley, I don't like to knead bread. Do you think I could make this bread using dough hook on KitchenAid mixer to do the kneading?

-- gibson girl (bobtravous@email.com), November 06, 2001.

Why Lecithin? This sounds like a vitamin or something? Does it help the bread or the eater?

-- Ann Markson (tngreenacres@hotmail.com), November 06, 2001.

Lecithin in dough which has been made from whole wheat keeps the bread from becoming like a fireplace brick. I hated making whole wheat bread until I started adding lecithin..it really does the job!

as far as kneading with a dough hook..why not????????? Kneading is something I enjoy (most of the time), but if I did not, I would run for the nearest automated equipment...God bless.

-- lesley (martchas@bellsouth.net), November 06, 2001.

Wow! My ww bread always feels like a brick. Thanks for the tip!

-- Ann Markson (tngreenacres@hotmail.com), November 07, 2001.

You can get lecithin at the King Arthur Flour site and also at some health food stores.

-- Jo (andyjo913@chartermi.net), September 20, 2002.