Melissa Morgan’s Bread

The directions for this bread are a little vague sometimes, but the bread is amazing!

Ingredients 

3 C Warm Water 205-215 degrees F

3 C Warm Apple Juice 205-215 degrees F*

2 TBsp Yeast (slightly rounded)

2 TBsp Brown Sugar (rounded)

3 TBsp High Gluten Flour (heaping)

1 Container 6oz Orange Yoplait Yogurt**

10 C Whole Wheat Flour

4 C White Flour

1 C Honey

2 TBsp Salt

2-3 TBsp Dough Enhancer 

Method:

Pour warm apple juice and warm water into a large mixing bowl (Bosch). Add yeast, sugar, high gluten flour, yogurt, and whole wheat flour and mix for about 15 seconds. Let it sit (to sponge or proof) until it reaches the top of the bowl. 

Add white flour, honey and salt, begin a 13 minute knead. At six minute mark add dough enhancer. *** At the end of the kneading dough should pull from sides and be moist and silky. 

Place dough on an oiled surface (Olive oil works). Using a food scale divide the dough into 5 separate loaves. Mostly my loaves end up weighing 1 lb 11 oz.

Press them or roll them into a rectangle, then roll up the rectangle, fairly tightly and shaping the ends, then place loaf in bread pan. Spray the tops with Pam, water or something similar, then cover with a cloth and put them somewhere warm to proof or rise until doubled in size. 

Once loaves have doubled in size, place them in a preheated oven at 325 degrees for 30 minutes. 

Turn out the first loaf, if the bottom is a rich brown color take the other loaves out. Let bread ‘rest’ in the pans for 3-5 minutes then take them out and let them cool completely on a cooling rack. Let cool 20 minutes before slicing, for best results. 

I would read the image at the end if you want all of the notes that she/ or rather her Dad has. I haven’t ever done the water in the oven trick. 

Notes:

*Melissa makes her own apple juice, I just find one that says ‘not from concentrate’

** I think it can be any flavor, I don’t notice a difference between vanilla, orange, or peach, really whatever I have on hand, Melissa said she has even used sour cream before

*** If dough is really sticky I add more white bread flour at this point, a few tablespoons at a time