4-loaf, over night rise recipie...advice?
I would appreciate any advice on the following bread recipe. With a moderate amount of baking experience over the past few years, I have begun a quest to develop an efficient method for baking four loaves of bread per week. I have three kids and a full-time job so my time is limited, but my family all enjoys home baked bread and when possible helping with the process. The recipe I have been using for the past few months was pieced together from a couple of recipies that I found in books. It has worked OK, but overall I have not had a particularly impressive final rise, though once I had definite over rise and fall after adding an extra tsp of yeast. Again, any advice would be most appreciated. i.e. too much yeast, too little yeast, too much salt, too much honey, make sure not to wait too long on the first rise, make sure the first rise is a good one and the kitchen is warm enough, make sure to let the bread come to room temperature before baking, make sure not to over kneed when adding the fruits and nuts, not enough flour for 4 loaf pans, ... thanks!
1) combine the following ingrediants
4 cups white flour
4 cups whole wheat flour
2 tbs oil
4 tsp salt
4 tbs butter
2 tbs molases
4 tbs honey
2) combine the following ingrediants
4 tsp active dry yeast
4 cups warm water
3) mix the yeast/water combination with the flour combination
4) slowly add at least 2 more cups of white flour and kneed for about 20 minutes
5) let rise for just under 2 hours
6) punch down and divide into 4 loaves
6.5) sometimes I add nuts and fruit
7) place loaves into four greased baking pans
8) let rise overnight in the refrigerator
9) bake in a pre-heated oven at 400 for 15 minutes
10) continue to bake at 375 for another 30 minutes