"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." — Justin Gibbs
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3 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
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.
I followed your basic recipe to suit and was excited. This was my first "loaf" bread I have made. It smelled incredible and was delicious, fresh out of the oven with some butter. At the same time, the flavor isn't that great after a day or two. A pretty solid recipe overall. Thanks!
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!
I remember this for when I was 5!! YUMMY!! And so versatile!
this was nice as a white bread. i halved the mixture so i could make jst one loaf in my bread machine and i reduced the salt to 1 teaspoon as i thought 2 tablespoons was a bit much. i couldnt taste the honey at all though, not sure if you're actually supposed to. if i were to make this again i would double the honey so that i might be able to taste it
Since the submitter encourages the addition and substitution of ingredients, I elected to use eggs and milk in this recipe. I halved the recipe. I dropped one egg into my measuring cup and added enough warm milk to make 1 1/2 cups of liquid. I followed the rest of the recipe exactly. It's not exactly a complaint, but this made one HUGE loaf of bread. My kids loved this bread and I will make it again. I will probably make smaller loaves in 8X4 bread pans the next time. Thanks for a tasty and versatile recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
S.C.A. Trail Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 255
** Calories from Fat: 22
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