S.C.A. Trail Bread

6 Reviews

Prep: 30 min
Cook: 1 hr
Ready In: 2 hr 30 min

“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.” - by Justin Gibbs

Ingredients

1/3 cup honey
3 (.25 ounce) packages active dry yeast
2 tablespoons vegetable oil
3 cups warm water (110 degrees F/45 degrees C)
2 tablespoons salt
9 cups bread flour

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 2 - 9x5 inch loaf pans

Directions

In a large mixing bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.
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.
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).
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.

Nutrition

Amount Per Serving (20 total)

Calories
255 cal
13%

Fat
2.4 g
4%

Carbs
49.8 g
16%

Based on a 2,000 calorie diet

Share It

Reviews (6)

Rate This Recipe

lovecakes

May. 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. ..." See moreI 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

Jan. 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 tabl..." See moreespoons of flax seeds, and my crew gobbles this stuff. Yum!"