I make bread every week. I got this recipe from a friend from New York. BUT I did some adjustments to it and this is what it is now. I like that all of the ingredients are things that are easy to keep in my food storage.
People have asked for the recipe and those that have it, like it. It's one of those fool proof recipes. I am certainly not a chef, so it's perfect for me! SO, I just thought I would post it. Also, I grind the wheat almost every time for the wheat flour because it just tastes better and boy, is it more nutritious! If you try it, I hope you like it! Enjoy!
I found this photo on the web and liked it, so its not from me, but it works!
People have asked for the recipe and those that have it, like it. It's one of those fool proof recipes. I am certainly not a chef, so it's perfect for me! SO, I just thought I would post it. Also, I grind the wheat almost every time for the wheat flour because it just tastes better and boy, is it more nutritious! If you try it, I hope you like it! Enjoy!
I found this photo on the web and liked it, so its not from me, but it works!
Wheat Bread
Makes 2 loaves
1-2/3 cups warm water
2 tsp instant yeast
2 tsp sugar
1 egg, beaten
3 TBSP Extra Light Olive Oil
1/3-cup honey
3 cups whole wheat flour (I usually grind the wheat right before I make it)
2 cups whole wheat white flour
1 tsp salt
Combine the water, yeast and sugar in mixer. Wait until foamy. Add eggs, honey and oil. Mix well. Add the wheat flour and beat on high speed for 5 mins. Then add the white flour and salt and beat on high for 2 more mins. The dough should be sticky. Let it rest for 10 min. then beat on high for 5 more mins. Put dough in greased bowl and let rise until double in size about 45 min. ( I often skip this step. I do not see a difference in the bread and it saves me LOADS of time. If I counted up the time that I will save for my lifetime, it maybe be up to a year of time saved! :) ha!)
Divide dough into 2 pieces. (I use oil on my hands and counter when I roll the dough out. I don’t use flour. Any additional flour will dry out the bread.) Roll each piece into a rectangle working out all the air bubbles. Turn over and roll tightly into loaf. With the seam side up, pinch the ends into the loaf. With oil on hands, lightly coat loaf and put in greased loaf pan (seam side down).(I like to use the long loaf pans, they are perfect for sandwiches!) Let dough rise to top of pan or double in size.
Bake at 350* for 24-30 mins. After baking, remove loaves to cooling racks and completely cover with damp cotton cloths or paper towels until cool.
Note: This recipe fits a Kitchen Aid mixer.
Makes 2 loaves
1-2/3 cups warm water
2 tsp instant yeast
2 tsp sugar
1 egg, beaten
3 TBSP Extra Light Olive Oil
1/3-cup honey
3 cups whole wheat flour (I usually grind the wheat right before I make it)
2 cups whole wheat white flour
1 tsp salt
Combine the water, yeast and sugar in mixer. Wait until foamy. Add eggs, honey and oil. Mix well. Add the wheat flour and beat on high speed for 5 mins. Then add the white flour and salt and beat on high for 2 more mins. The dough should be sticky. Let it rest for 10 min. then beat on high for 5 more mins. Put dough in greased bowl and let rise until double in size about 45 min. ( I often skip this step. I do not see a difference in the bread and it saves me LOADS of time. If I counted up the time that I will save for my lifetime, it maybe be up to a year of time saved! :) ha!)
Divide dough into 2 pieces. (I use oil on my hands and counter when I roll the dough out. I don’t use flour. Any additional flour will dry out the bread.) Roll each piece into a rectangle working out all the air bubbles. Turn over and roll tightly into loaf. With the seam side up, pinch the ends into the loaf. With oil on hands, lightly coat loaf and put in greased loaf pan (seam side down).(I like to use the long loaf pans, they are perfect for sandwiches!) Let dough rise to top of pan or double in size.
Bake at 350* for 24-30 mins. After baking, remove loaves to cooling racks and completely cover with damp cotton cloths or paper towels until cool.
Note: This recipe fits a Kitchen Aid mixer.
2 comments:
I jealous you make bread! I need to make the time.
This bread IS full proof! I have been making it for the last two months in the Northwest weather and it ALWAYS turns out amazing. Thanks sis!
Post a Comment