S.C.A. Trail Bread Recipe - Allrecipes.com
S.C.A. Trail Bread Recipe
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S.C.A. Trail Bread

Recipe by  

"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 Edit and Save

Original recipe makes 2 - 9x5 inch loaf pans Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    2 hrs 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 04, 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.

Most Helpful Critical Review
Jan 06, 2009

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!


6 Ratings

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 tablespoons of flax seeds, and my crew gobbles this stuff. Yum!

Apr 12, 2010

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

Jan 23, 2006

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

Apr 27, 2011

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!


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  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 49.8 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 700 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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