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S.C.A. Trail Bread

S.C.A. Trail Bread

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    2 h 30 m
Justin Gibbs

Justin Gibbs

This recipe was created in the Unitas mountain range by a Student Conservation Association trail crew. The beauty of this bread is it's versatility. If you don't have enough or any of an ingredient you can usually go without or substitute for it. So go ahead, add milk, eggs, oats, fruits or nuts. You can also try different flours and sweeteners.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 49.8g
  • 16%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 700 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  1. In a large mixing bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in oil, salt and 4 cups of flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 15 minutes. The dough should be soft like a baby's butt and it should not stick to your hands. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  4. Bake in preheated oven for 45 to 60 minutes, until loaves sound hollow when on the bottom. Serve hot out of the oven or let cool and store for later.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

lovecakes
8

lovecakes

5/4/2011

I'm rating this 4.5. I added more honey based on other reviews and I also added vital wheat gluten. I halved the recipe b/c 9 cups seemed like so much and I was still able to get 2 good sized loaves. I used 3 cups bread flour and 1.5 cups of wheat flour. The kids liked this more than my all wheat bread recipe. Thanks. This is a keeper.

Maggie
7

Maggie

1/20/2004

Hello fellow SCA!!! Good recipe for crew though I have made this basic recipe, I use whole wheat flour for half of the bread flour called for in this recipe. For added nutrition, I also add 2 tablespoons of flax seeds, and my crew gobbles this stuff. Yum!

HugBug01
4

HugBug01

4/12/2010

I remember this for when I was 5!! YUMMY!! And so versatile!

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