Okay, here’s a quick one. My bread recipe!
And my bread that I haven’t made in a year is in the oven.
To make 2 loaves:
Take a large bowl and put in 2 cups very warm water, 2 packs of yeast and 1/4 cup of honey. Stir up well, then add 3 cups of bread flour and mix. Let sit for at least 30 minutes until big and bubbly.Melt 2 tablespoons of butter, then add 1/2 T salt, and 1/4 c honey and mix well. Pour on top of dough and add 2 cups of whole wheat flour. Mix a little in the bowl and then dump onto the counter. Knead well and add more whole wheat flour as needed until a good consistency. Err on the side of less flour the first time making, it will rise better and taste fluffier…I added too much this time since it’s been so long, whoops!
Split into two loaves and roll & shape it into loaves the length of your pan (I use regular loaf pans, not bread ones). Place in greased pans and let sit in a warm place with a towel over them until they’ve risen an inch above the rim of your pan. Bake at 350 for 25-30 minutes.
When you pull it out of the oven, coat the top portions of the loaf with butter (this gives it an awesome crust!) and let cool for a few minutes. Devour with butter, or if putting it up for making sandwiches, let cool out of the pan for 30 minutes. It should fit well in those large, gallon sized zip lock bags. It stays good for 5-7 days.