Marta D's White Bread

This is so magnificent I had to post a photo.  Marta hauled her bread machine to my house and demonstrated how she makes white bread and 68% whole wheat bread.  The whole wheat version didn't rise to this extent and so it didn't warrant a photo.

Here's the recipe which Marta makes in a bread machine.  She got the machine from KSL.com for $10--She also has a gorgeous red Kitchaid mixer.  Marta does not cook the dough in the machine.  She only uses the machine to knead the dough.  It has a "dough" setting which kneads the dough for about 20 minutes and then proofs the dough before you shape it and put in 81/4 by 4 1/2 inch bread pans. OK--the above photo pictures bread the was baked in 5 X 9 inch bread pans.  So, if you want ex-large loaves use two 5 x 9'ers, otherwise use three 4 x 8'ers.  It all depends on who you want to impress.

White Bread
Combine the following ingredients in the bucket of a bread machine:
4 T. melted butter
3 T. honey (heaping)
1 tsp. salt
2 eggs
1/2 C. greek yogurt or homemade yogurt 2% milkfat
1 1/2 C. hot water from sink
1 T. heaping, Instant yeast (SAF)
8 C. white bread flour
Process:
Use a wooden spoon to help the dough come together as the machine kneads. During the first 8 minutes of kneading assess the moisture level of the dough.  Marta makes a very stiff dough.  It is not sticky or even "tacky."  Sprinkle extra flour on the dough ball to create a stiff dough. (I was surprised how stiff this dough is, but how well it rose.)  The machine's dough cycle finishes after a total of 1 1/2 hours kneading and proofing.  The dough is lifting the machine's lid by this time.

Marta removes the dough from the bucket and rolls three rectangles with a rolling pin about the width of her bread pan and 3/4 inch thick.  She rolls up the rectangle and places the loaf seam side down in the pan.  Spray dough with oil and cover loosely with plastic wrap.  The dough will need room to expand.  It rises quickly, so check the loaf after 45 -60 minutes.  When a knuckle-indent does not bounce back quickly it is ready to bake at 350 for about 30 minutes.  I used a convection oven for this dough.  The dough was 200-205 F on the interior when I removed it from the oven.

68% Whole Wheat Bread
Marta uses the above recipe but substitutes 5 C. of whole wheat flour for for 5 C. of white flour. She also adds 1 T. of canola oil.