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Weekly Potluck Bread Thursday, March 26, 2026, 08:12 PM

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DAD’S WEEKLY POTLUCK BREAD

Yeast mixture:
1/2 cup very hot water 
1 tbsp sugar
1 tbsp yeast 

Mix  very hot water,  yeast, and sugar in a cup.  Yes, this is a lot of yeast, but it works!  It should start foaming up nicely. 

Dough:
3 cups flour (I use 2 of all-purpose and one of whole wheat or dark rye)
1 tbsp salt  (yes, tablespoon)
2-3 tbsp sugar
3 heaping tbsp vital wheat gluten
1 jumbo egg

In the processor (or a bowl), add flour, salt, sugar, and  vital wheat gluten.  Process to blend.   Add egg.  Process to blend and keep running while slowly drizzling in the yeast mixture (it should be all nice and bubbly).  Mix for a bit.  

Final moistening mixture:

1/8 cup oil
1/2 cup water 

Mix together in the yeast cup (cleans the last bits of yeast off) and add in a slow drizzle to the processor.   It should form a good dough after a few minutes.   If not, add flour or water depending on what it needs.   Keep processing until the dough is elastic or the processor stops due to heat build-up.  

Rise and bake:

Let rise in an oiled bowl or container.  Cover or put a towel over.  Let rise till double (about 1.5-2 hours). Punch down and roll out the loaf.   Put it in an oiled pan.   Let rise till really nice and puffy (1/2-3/4 hour).  I top with egg white and bagel seasoning but use whatever makes you drool.  

Bake at 350° for about 30-35 minutes.   It should be golden brown and sound hollow when thumped on the bottom.   Remove from the pan and let cool before slicing to retain moisture.