Hello, I am delicious

Breadmaking. I've made loaves before, but it has never been a regular occurrence - it has been more like a "scarf it and it's gone" type of situation. But, since we don't know yet if Lincoln has outgrown his milk/soy issues, I decided a little bit ago that it was time I start making some bread... and, well, not buy anymore store bought stuff. In Utah I could find loaves that were basic, homemade recipes. Usually local bakeries made them, but they were carried in Walmart, Target, the local grocery, etc. Apparently there is no such demand here in Tennessee! Have you ever looked at how many ingredients are in the store bought bread? CRAZY. Anyway, we are still buying buns but so far we've made it a month without buying a loaf at the store. We'll see how long I can keep it up!

While scouring the internet for bread recipes and tips, I ran upon the most FANTASTIC pans! They're 12" loaf pans, meaning you get a loaf that is fairly similar to the size you'd buy in store. So great! And as of tonight, I think I've found my favorite wheat recipe (white/wheat... I'm going for sandwich bread) - and by halving it I got two great looking 12" loaves. Triumph! The recipe is compliments of a friend of my friend Faith. Way to network, right? Thanks Faith! I am expert bread maker just yet,... but hopefully I'm on my way.

For those who want it - here is the recipe by the Karoly's via Faith:

WHEAT BREAD

Combine in mixing bowl:

5 cups Water

1 cup Honey

Combine in bowl and let rise:

1 cup Water

4 Tablespoons Yeast

1 Tablespoon Sugar

Add to mixing bowl with water:

6 cups Wheat Flour

2 Tablespoons Lecithin

2 heaping Tablespoons Vital Wheat Gluten

2 Tablespoons Salt

Mix Together

Add:

Yeast mixture

2/3 cup Oil

9 - 10 cups White Flour

Let the machine run for 7-8 minutes after all the flour is mixed together.

Add:

2 heaping Tablespoons Dough Enhancer (it is kept in the fridge)

Run Machine another 3 minutes. Let stand while you grease 5 bread pans. Separate dough in to 5 sections, shape and put into greased pans. Cover and rise until almost double. Cook at 350° for 25 minutes. Set on cooling racks after taking out of the oven and Butter the tops of the bread.

*I didnt have any lecithin (soy product), so I omitted it. I halved the recipe and still ended up kneading my dough by hand bc my kitchen aid couldn't handle it (it was climbing up). I might end up looking for a bosch :) Another side note, dough enhancer also has some soy & milk in it but I figured it was a good time to start testing Lincoln on small doses... I still didn't butter the tops though. Still delicious!

**QUESTION: I have noticed that some recipes have two risings, some only have one. It seems that white bread more often has two and wheat often only notates one (but have seen wheat with two). I only let my bread rise once with this recipe and it came out great - when does bread need to be proofed once/twice? Anyone know?