Today I am sharing one of my favorite things. Bread. After moving here last year and being able to stay home with Little W I decided to take on a new challenge. I decided to make our own bread. I absolutely love it!
I make bread 2 loaves at a time, one to eat fresh and one to put in the freezer. Putting one in the freezer is truly just to slow me down from eating it. No dessert is better than fresh bread. And if it’s topped with raspberry jam I would arm wrestle you for the last piece. So naturally I put one in the freezer so we actually have some bread for things like sandwiches.
This last week the temperatures were hovering around 100 and as far as I can see into the forecast it won’t be letting up soon. Needless to say right now I am just dreaming about bread. The closest I’m going to come today is looking at these pictures. What I would give for a slice of homemade bread right now.
This recipe is based on the recipe my mother in law uses when she makes her bread. I’ve made a few adaptions and cut it down from making 4 loaves to 2. So credit goes to her for the recipe with just a few small changes. You can easily double it back to make 4 loaves if your bread machine or mixer is capable of that capacity.
I love knowing what is in my bread and that I am not eating a bunch of preservatives. It is just a couple of hours every two weeks to know what I am eating and also to save a little money at the grocery store. Plus the house smells delicious! It is hard to beat a loaf of homemade bread!
Yield: 2 loaves
Time: 2 hours
- 1 T active dry yeast
- 1/2 T sugar
- 2 3/4 c warm water, divided
- 1/4 c honey
- 2 T oil
- 1/3 c powdered milk
- 3/4 T salt
- 3 1/2 c whole wheat flour
- 2 1/2 c white flour
- 2 bread pans
- stand mixer (or 2 hands for kneading!)
- Step 1
Combine yeast, sugar, and 1/2 c warm water. Stir and let sit for 5 minutes or until yeast is activated. In a stand mixer combine remaining warm water, honey, oil, powdered milk, and salt.
Add about half of the flours to the mixture and mix. Add activated yeast mixture and continue to mix. With mixer running at a slow speed continue to add remaining flour just until a soft dough begins to form and pull away from the edges leaving a smooth bowl. I am usually left with less than 1/4 c of flour or none at all.
Knead dough for 5 with a mixer, or 10 minutes by hand, to allow gluten to form.
- Step 2
Cover bowl with plastic wrap. Let dough rise for 20-30 minutes or until dough has doubled in size. Grease 2 bread pans and set aside.
Knead dough a few times and then divide the dough into two large balls. Form dough balls into loafs and place in greased bread pans. Spray the top of your loaves lightly with cooking spray and cover with plastic wrap. Let dough rise for 20-30 minutes.
Preheat oven to 400 degrees.
- Step 3
Remove plastic wrap from bread pans. Place pans in heated oven. Bake the bread loaves at 400 degrees for 5 minutes. Without opening the oven door turn the oven temperature down to 325 degrees and bake 35-40 minutes more.
Remove from oven and cool on a wire rack. Once cool store in an airtight container. Freeze up to 1 month.