Half Leavened Bread

American Bread Recipes

6-10 c. bread flour 2 tsp. salt 5 tsp. yeast 4 c. water 1/3 c. cooking oil 1/4 c. sugar or honey 1 1/2 c. Kellogg's All Bran Cereal

This is the bread we use for Communion Sunday at our church, an almost-leavened bread recipe adapted from a recipe by Marvenia Shoemaker. Yield: 5-7 small round loaves In a large bowl, place 6 c. flour, salt, and yeast. Stir to combine. In a separate microwave-safe bowl, place 4 c. water, oil, and honey or sugar. Heat to a temperature of about 100°F, about body temperature. Mix All Bran Cereal into the water-sugar mixture. Let it get all mushy. Slowly add this to the flour-yeast mixture. Start adding half-cupfuls of flour to the mixture, continue to work the flour until the dough comes together. Keep adding flour and it will change from "chewing gum" to smooth and elastic. Let dough rest only 10 minutes. Flatten dough to a thickness of about 2 inches. (If you don't feel like pulling out a ruler, roll it out until it's about as thick as your thumb is long.) Cut into six-inch circles. Place on a baking sheet, with a little elbow room, and allow to rise about 45 min. Bake at 390°F for 13-14 min., or until golden brown on top.

Submitted by Gretchen Grant
Contributed on: Tuesday January 11th, 2011 and modified on Tuesday May 3rd, 2011