Two posts in one day! wowee! On monday I made homemade bread which I was a little nervous about, but it was O-SO-delicious! It makes 3 loaves, which I would have known had I read ahead in the instructions, quite a pleasant surprise when I was only expecting one loaf!
- 3 cups warm water (110 degrees F/45 degrees C)
- 2 (.25 ounce) packages active dry yeast
- 1/3 cup honey
- 5 cups bread flour
- 3 tablespoons butter, melted
- 1/3 cup honey
- 1 tablespoon salt
- 3 1/2 cups whole wheat flour
- 2 tablespoons butter, melted
- In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
- Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
- Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
I am going to keep making this bread, possibly as our main bread, for lunches and such. I am also going to use all whole wheat flower instead of 5 cups white, 2 cups whole wheat. I’m not sure if it’s cost effective to make my own bread, but it sure is yummier and makes me very happy. Also, I think there is probably less crap in it than the store bought stuff, even though we already get bread that doesn’t have high fructose corn syrup.