There is something about the smell of freshly baked bread filling the cabin that just makes it feel homey and cozy in here. For some reason, whenever I make bread I feel like a good housewife. Usually I feel like I try my best, but I’m not quite there yet, but when I make bread – there’s just something about it. The only other time I get that housewifely feeling is when Andy and the children come in from the snowy outdoors and I have hot cocoa and a snack all ready. I guess it’s the kind of feeling of having hit the nail on the head, of doing something Right.
Recently I found a recipe from a friend that works really well for me. All the work is done up front and then you just let it rise for a long time.
Whole Wheat Bread
1 1/2 cup lukewarm water
2 T. yeast
1 T. sugar
Mix these first three ingredients and let sit 15-20 minutes. In another bowl mix:
2 cups hot water
2/3 cup honey
3/4 cup oil
1 T. salt
3 cups whole wheat flour.
Whisk well and then add in the yeast mixture. Add more whole wheat if you want, or just finish out with 7-8 cups white flour.
I usually just whisk and then knead the flour in by hand, but this recipe works even better in a mixer.
Once the flour is well incorporated and the dough no longer sticks to the sides of the bowl, set it in a warm spot to rise for 20 minutes.
Punch down, and set the timer for another 20 minutes.
Punch down again, and after 20 minutes this third time shape into five loaves and put into greased bread pans.
Let rise for 30-40 minutes.
Bake at 350 for 20-25 minutes, or until golden brown.
This recipe takes a lot of time, but most of the work is up front and all the rising time makes an elastic dough and super soft bread. It actually works very well for me at this stage of life since I can mix up the dough in the early morning and then just punch it down periodically until it’s time to form and bake the loaves.
Something I often do is only make 3 or 4 loaves and put the other dough in the freezer. One loaf’s worth of dough makes a super easy pizza crust I can pull out of the freezer and thaw for a quick lunch.
Try it and let me know what you think!
On this recipe can I use white all purpose or bread flour? It looks so good
I use all purpose flour, but bread flour would work too.
Looks yummy Tabitha! Let me see, for all you do, please don’t feel guilty for not being good enough. That is a trick from the devil. And even if you didn’t do everything you are doing, you are still good enough and very valuable.
Edie
I’m taking a break from baking bread right now, cause there’s no yeast in the stores around here anymore, so we’ll have to eat bought bread for a change of pace.