Bread Recipe
(Per Request)
With out sounding snooty....I have had a few friends ask me to send them my bread recipe down to the detail and with all my tricks. So, here it is.....
5 C. warm water ( bath warm, not too hot)
3 T. yeast
2 T. salt
2/3 C. olive oil ( you can use any.... just what I use)
2/3 C. honey ( I alternate oil and than honey so the honey won't stick to the cup)
Mix all above for a few seconds in your Bosch or Kitchen Aide and then turn off and let it sit and bubble for 10 min. ( I set the timer every time so it's exact and I don't have to worry about forgetting.)
Turn mixer on the first setting and add:
10-12 C. Whole Wheat Flour ( I just watch the sides and as soon as almost all the dough pulls away from the edge stop adding flour. Turn mixer to the second setting and let it knead for 10 min.)
After the 10 min. turn of mixer and crack open the lid or put a towel on it leaving a small space open and let it rise for 10 min.
While it's rising get out loaf pans and spray generously with cooking spray. Also spray a large spot on the counter and when it's through rising, place dough on counter and spray your hands and divide dough into loaf sizes.( I believe it is worth it to buy glass loaf pans.... I think it bakes alot better.)
It makes about 2 lg. pans and 2 sm. pans.
Turn the oven onto 350 degrees and place the loaf pans onto top of stove and cover with a towel. Let it rise for (can you guess?...) 10 min.
Cook for 30-35 min. depending on your oven. Let them get golden brown.
After you take them out, butter the tops... it makes for soft crust and then I take them out of pans right away and let cool all the way before putting in zip lock baggies.
( I use White Wheat, it is a little lighter in flavor and texture. It's not as heavy as Red Wheat. But if you use Red Wheat or flour from the store it might be too heavy and not stick together well so you might have to replace 2-3 c. of the wheat flour and use white flour.)
Call if you have questions!
11 comments:
Yummy! I'm going to make some today because I needed to make bread anyway! But I'll have to half it. I don't have a machine that allows me to mix that much flour in one setting. :)
Cute new decor items. Ahem. I mean so cute and COZY. :)
PS. I thought of you when I watched American Idol try outs in Phx that was on Tuesday night. I tried to see if I could see you in the 1.2 second shots of the mass groups. Oh well.
Your bread looks fabulous! I will have to try and use white wheat one of these days. I love all of your "cozy" things too. Your are so creative and your house looks so good! Just a heads up....Preston is throwing a 10 year heart transplant party on May 2nd, I think. It will be at his house and he wants EVERYONE there. I think I have told you that before but I thought I'd remind you because I would love to see you there. Good to see you are back into the blogging world. :)
Does "T" stand for tablespoons or teaspoons in your recipe. I need to know so I can make it today. :)
Thanks Lis! I can't wait to try it...I'm a little nervous, but excited to see how mine turns out. :)
I am excited that you put this recipe on here!! Now if I can only get it to work! I am awful at bread!! But we will see how it comes out :O)
Capital "T" is tablespoon.
I hope the glass pans I just bought are the answer to my bread problems. I have a good recipe, but my pans are too big and dark. So.....here goes. Wish me luck. I think I will try your recipe too.
I made some yesterday and it is a delicious loaf! I divided the recipe in half and had enough to make 2 regular loaves...although I did have to let the dough rise longer than 10 minutes while they were in the pans before going into the oven. I think I let them rise for 30 minutes and then they were big enough. I bet you could get 1 more loaf out of the dough if the dough had longer rise cycles, because it doesn't even double in size the first time it rises. I'll try it and let you know.
Thanks for the recipe.
True about the rising, but I have found when I let it rise longer than that it is full of air and is drier and more crumbly. I think that is the trick to the chewy, soft, moist bread. That is why I dont' rise it very long. But I am curious. Let me know.
Hello Lisa you don't know me but I served my mission with John will you tell him hello for me and have him check out my blog.
Thanks Kalab Stokes NY NY North Mission.
Ok. I have made this twice now and the first time I didn't have enough ww flour so it was more than half white. No so good. Then I ground some wheat and made it again and it is yummy!! I even bought the glass pans and that has made all the difference in my bread making. Thanks for saving me!
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