Tassajara Yeasted Bread
- Total Time
- 4 hours 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½tablespoons dry yeast (2 packages)
- 3cups lukewarm water (85 to 105 degrees)
- ¼cup honey, molasses or brown sugar
- 1cup dry milk
- 7 to 8cups whole-wheat flour
- 4teaspoons salt
- ⅓cup oil or butter
- 1egg beaten with 2 tablespoons of water, for egg wash
Nutritional analysis per serving (14 servings)
336 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 13 grams protein; 321 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a large bowl, dissolve the yeast in water and stir in the honey and dry milk. Stir in 4 cups of the flour to form a thick batter and beat 100 strokes with a spoon. Let the dough rise for 45 minutes, then add the salt and oil and an additional 3 cups of the flour and knead until the dough comes away from the sides of the bowl.
- Step 2
Knead on a floured board, using about 1 cup more flour if needed to keep the dough from sticking, for about 10 minutes, until the dough is smooth. Let it rise for 50 to 60 minutes, until it is doubled in size. Punch down and let it rise again for 40 to 50 minutes, until doubled in size.
- Step 3
Shape into two round loaves and place them on a baking sheet. Let them rise for 20 to 25 minutes. Coat the top of each loaf with egg wash. Bake in a 350-degree oven for 1 hour or until golden brown.
Private Notes
Comments
Yes, I too have been baking this bread since the 1970s having seen the recipe in the Tassajara Bread Book. I too just use this basic recipe and add different ingredients depending on my cupboard contents adding sunflower and/or flax seeds, buckwheat flour, and more unbleached white flour and omiting the dry milk. This recipe creates a bread that is almost cake like because of the triple rising and waiting to add the oil and salt.
This is my favorite bread recipe and I've been making it regularly for the past few years. Hearty and healthy. I skip the following: dry milk, third rise. Add oats to replace 1/4 of the flour. Add whatever seeds I have on hand. Bake in a parchment-lined Dutch oven. Delicious!
Been making this on and off for years. It is a highly forgiving recipe. Lately I have been using a cup of buttermilk and 2 cups of water. Makes it extra smooth and has a wee tang.
Family favorite … daughter made half the 4 loaf recipe regularly in high school. Accidentally doubled the 4 loaves when making it with a friend. We ended up with 8 loaves of bread in our oven and in two neighbor’s ovens too. We all still laugh about it over 30 years later. They tasted great of course.
I made this for years when we were poor for our sandwich bread in a loaf pan. Delicious and nutritious! Sometimes I would throw an egg in the bowl too. I also used it when I was the volunteer "bread lady" for the preschool. I'd do step 1 the night before & let it sit out covered overnight, & add the next bit of flour & do the second rise in the morning. Then bring the big bowl to school & each kid would get some dough to make whatever shape they wanted to make, then egg wash and bake.
Lived on this when I discovered a recipe that made four loaves, in the eighties. Now, I don’t keep dried milk on hand, but frequently have too much kefir or buttermilk which I regularly ferment, and this recipe is a perfect place to use those. This bread makes the best avocado toast.
Advertisement