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INGREDIENTS:
* 10 cups = 1550 g bread, or all purpose flour
* 1/2 cup = 75 g granulated sugar
* 1 & 1/2 tsp salt
* 4 cups room temperature water
* 1 tbsp = 8 g dry active yeast
* 1/4 tsp vanilla extract
* 1/3 cup melted butter (substitute with margarine)
* extra flour to coat loaves with.
** Bake at 350 degrees Fahrenheit or 177 degrees Celsius for 20 minutes.**
RECIPE:
Combine flour, sugar, and salt in mixing bowl, and whisk till thoroughly mixed. In separate container, combine 2 cups of the water, yeast, 1 tsp sugar, and vanilla extract, then whisk and set aside.
Combine flour mixture, yeast mixture, and melted butter and begin kneading, while adding the rest of the water in little bits, till a soft, and firm dough is formed.
Continue to knead for 12-15 minutes, and take a 5 minute break, when the gluten tightens, to allow the dough to relax. Repeat kneading till dough is soft and smooth.
Kneading for a total of 12-15 minutes, prior to sectioning the dough and forming the loaves, will help yield light and airy loaves of tea bread.
Section dough into 4 equal parts and form loaves into your desired shapes, and coat each loaf with flour. Allow to proof, or double in size in a warm environment for 1 hour.
Pre- heat your oven and bake at 350 degrees Fahrenheit for 20 minutes on the middle rack.
Useful tools
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Coconut Meat Remover : amzn.to/3ewzbO8
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Disclosures: All opinions are my own. Sponsors are acknowledged. Some links in the description are affiliate links that if you click on one of the product links, I’ll receive a commission at no additional cost to you. As an Amazon Associate I earn a small commission from qualifying purchases.