This was a recipe from a Boy Scout Camp baker in the Saskatoon Star-Phoenix many years ago.

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Name: Laurie's Bread Recipe
Prep time: 25 min
Cook time: 2 h 35 min
Total time: 3 h
Yield: 5
Cuisine: Canadian
Ingredients: 9 1/3 cups all-purpose flour; 1 Tbsp salt; 2/3 cup sugar; 2 Tbsp Instant yeast; 2 large eggs; 5 1/3 cup2 very warm water, but not hot; 2/3 cup mild oil; 2 Tbsp mild oil

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INGREDIENTS

9 1/3 cups all-purpose flour
1 Tbsp salt
2/3 cup sugar
2 Tbsp Instant yeast
2 large eggs
5 1/3 cup2 very warm water, but not hot
2/3 cup mild oil
2 Tbsp mild oil

Servings

INSTRUCTIONS

In large measuring cup or medium bowl, mix together eggs, oil and the warm water.

In large bowl (steel, large bowl is great) mix together:

5 cups flour the sugar and salt. DO NOT LOWER THE SALT CONTENT. Whisk or stir together. Make a well in the centre and add in the water/oil/egg mixture. Stir or whisk quickly to ensure everything is wet and the salt can dissolve. Add in the yeast and mix in until blended. Beat with heavy beaters or knead for at least 10 minutes, no more than 15 minutes, adding in more flour as you go. You can add in 2 cups, then 1 cup at a time until the dough is smooth and elastic. If using a heavy machine to mix, beat for 2 minutes ONLY, adding the extra flour 1 cup at a time until it is processed. 2 minutes total time is usually enough, do not go over 3 minutes total.

Oil the large bowl lightly; alternatively, place the 2 tbsp oil in the bottom of the bowl and knead the dough into it, swirling the dough to cover the sides. Ensure all sides of the dough and bowl are oiled. Cover bowl with plastic wrap if desired (not if you put in the oven to rise, though), then cover with a large towel.

To let the dough rise, when you start the bread, turn your oven on to 200 deg F for five minutes. TURN THE OVEN OFF! Turn on the oven light, place the metal bowl in the oven, close the oven door and let rise for 45-60 minutes, until the dough has doubled in size. IF YOU WISH, you may do two rises; this just takes up more time, though, and I usually avoid it. After the dough rises (each time if doing two) punch the dough down really well and cut into two large pieces. Cut each piece into thirds. Each third will make one small loaf bread - the small bread pans - or about 1 dozen buns, depending on size. When bread is risen enough, you should be able to poke two fingers into the dough and see their imprint when you remove them.

IF YOU do not use the oven to rise the bread, make sure it sits on another towel in a draft-free area. Ensure it is totally covered in this area to keep it warm.

Grease the pans/sheets you wish to use or spray with Pam or use parchment paper on a cookie sheet for buns. I do not like to use sprays like PAM as they put an indestructible coating on your pans that really does not wash off EVER. Use a non-stick pan and wipe the inside of the pan with coconut oil, your oil used in the bread, etc. You may wish to try sprinkling the inside of the greased pan with 2 or 3 teaspoons of flour on one pan to see if this helps release the bread better.

When shaping the bread, you can either roll the dough into a rectangle and roll it up from the short side, or just beat it into submission many times, folding under until the shape you desire. Do not fill the bread pans more than 1/2 full to allow for the rise. Buns can go on a cookie sheet or in a cake pan. Allow two inches or more between buns to allow for rise.Cover the shaped bread/buns and set timer for 45 minutes. Then turn your oven to 375 deg F. Leave dough covered until it is time to put it in the oven.

LOAVES 30-45 minutes - they will sound hollow when tapped on the bottom.

BUNS 18-25 minutes, depending on their size.

I do not oil the tops of my breads. I just cover them with the initially used tea towels for 10-20 minutes and this softens the crust enough. Remove the baked bread from the pans and COOL the bread thoroughly on a wire rack or it will not cut nicely. The bread can be sliced and put into FREEZER bags (Superstore No-Name Large bags with the twist tie work well) and frozen sliced or whole. Note if you do not remove the bread immediately it will be soggy.

YIELD: smaller loaves of bread give 5 loaves and 1 dozen buns or so.

You can SUBSTITUTE 2-3 cups of whole wheat flour in the initial 5 cups of flour; you may need to rise the bread longer. Any other flour like oat flour or something you prefer can be added in to this initial stage, just do not overdo it or the bread may not turn out correctly.

NOTES

The amount of flour will depend on the humidity of the day. Drier days require less flour, humid days will require more.

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Laurie's Bread Recipe

9 1/3 cups all-purpose flour
1 Tbsp salt
2/3 cup sugar
2 Tbsp Instant yeast
2 large eggs
5 1/3 cup2 very warm water, but not hot
2/3 cup mild oil
2 Tbsp mild oil

In large measuring cup or medium bowl, mix together eggs, oil and the warm water.

In large bowl (steel, large bowl is great) mix together:
5 cups flour the sugar and salt.  DO NOT LOWER THE SALT CONTENT.  Whisk or stir together.  Make a well in the centre and add in the water/oil/egg mixture.  Stir or whisk quickly to ensure everything is wet and the salt can dissolve.  Add in the yeast and mix in until blended.  Beat with heavy beaters or knead for at least 10 minutes, no more than 15 minutes, adding in more flour as you go.  You can add in 2 cups, then 1 cup at a time until the dough is smooth and elastic.  If using a heavy machine to mix, beat for 2 minutes ONLY, adding the extra flour 1 cup at a time until it is processed.  2 minutes total time is usually enough, do not go over 3 minutes total.  
Oil the large bowl lightly; alternatively, place the 2 tbsp oil in the bottom of the bowl and knead the dough into it, swirling the dough to cover the sides.  Ensure all sides of the dough and bowl are oiled.  Cover bowl with plastic wrap if desired (not if you put in the oven to rise, though), then cover with a large towel.
To let the dough rise, when you start the bread, turn your oven on to 200 deg F for five minutes.  TURN THE OVEN OFF! Turn on the oven light, place the metal bowl in the oven, close the oven door and let rise for 45-60 minutes, until the dough has doubled in size.  IF YOU WISH, you may do two rises; this just takes up more time, though, and I usually avoid it.  After the dough rises (each time if doing two) punch the dough down really well and cut into two large pieces. Cut each piece into thirds.  Each third will make one small loaf bread - the small bread pans - or about 1 dozen buns, depending on size.  When bread is risen enough, you should be able to poke two fingers into the dough and see their imprint when you remove them.
IF YOU do not use the oven to rise the bread, make sure it sits on another towel in a draft-free area.  Ensure it is totally covered in this area to keep it warm.
Grease the pans/sheets you wish to use or spray with Pam or use parchment paper on a cookie sheet for buns.  I do not like to use sprays like PAM as they put an indestructible coating on your pans that really does not wash off EVER.  Use a non-stick pan and wipe the inside of the pan with coconut oil, your oil used in the bread, etc.  You may wish to try sprinkling the inside of the greased pan with 2 or 3 teaspoons of flour on one pan to see if this helps release the bread better.
When shaping the bread, you can either roll the dough into a rectangle and roll it up from the short side, or just beat it into submission many times, folding under until the shape you desire.  Do not fill the bread pans more than 1/2 full to allow for the rise.  Buns can go on a cookie sheet or in a cake pan.  Allow two inches or more between buns to allow for rise.Cover the shaped bread/buns and set timer for 45 minutes.  Then turn your oven to 375 deg F.  Leave dough covered until it is time to put it in the oven.

LOAVES 30-45 minutes - they will sound hollow when tapped on the bottom.
BUNS 18-25 minutes, depending on their size.

I do not oil the tops of my breads.  I just cover them with the initially used tea towels for 10-20 minutes and this softens the crust enough.  Remove the baked bread from the pans and COOL the bread thoroughly on a wire rack or it will not cut nicely.  The bread can be sliced and put into FREEZER bags (Superstore No-Name Large bags with the twist tie work well) and frozen sliced or whole.  Note if you do not remove the bread immediately it will be soggy.
YIELD: smaller loaves of bread give 5 loaves and 1 dozen buns or so.

You can SUBSTITUTE 2-3 cups of whole wheat flour in the initial 5 cups of flour; you may need to rise the bread longer.  Any other flour like oat flour or something you prefer can be added in to this initial stage, just do not overdo it or the bread may not turn out correctly.

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Nutrition

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Serving Size: 1 Serving (302g)
Recipe Makes: 5 Servings

Calories: 911
Calories from Fat: 60 (7%)

Amt Per Serving		% DV

	Total Fat 6.7g	9 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1.5g
Cholesterol 169.2mg		52 %
Sodium 10465.5mg		361 %
Potassium 530.4mg		14 %
Total Carbohydrate 177.1g		52 %
	Dietary Fiber 8.3g	33 %
	Sugars, other 168.8g
Protein 31.7g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 911

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