My Favorite Bread Recipes

In my previous post Baby Steps to Health, I mentioned making to switch from store bought breads to homemade.  This is one of the first steps I made two years ago.  Not only did I not like seeing all of the unpronounceable ingredients and preservatives, I liked the taste of homemade so much better.  While I used to mix and knead everything by hand, I soon learned that getting a bread machine made life so much easier.  While spending $100 on a bread machine is a good investment, it’s not one I could make.  I got mine for free from a friend.  I see them all the time for $5-10 at thrift stores.  Craigslist is another way to find a used one cheap (or maybe even new and never used!).

Here are some things I do to make my bread even healthier:

• I use honey instead of sugar
• I use butter instead of oil
• I grind my own flour instead of using store bought, and here’s why.  A grain mill is a huge investment though.  I received mine as a Christmas gift from my parents, and there are varying degrees in quality.

Here are my favorite recipes!

Whole Wheat Bread

1 1/4 c hot water
3 t yeast (add last if you will be setting the machine to start at a later time)
1 egg slightly beaten
1/2 c honey
1/4 t salt
1 T milk
2 T softened butter
4 c whole wheat flour (you may have to adjust slightly due to humidity or weather)
(optional 1 T vital gluten.  It makes the bread softer and less crumbly)

Put all of the ingredients in the bread machine and set to dough and start.  When the cycle is over, split into 2 equal halves and shape into loaves on a lightly floured surface.  Set loaves in greased loaf pans (I use butter), and set in a warm place covered for 30-60 minutes until risen to just over the height of the loaf pans.  Bake at 325 for 40-45 minutes.  Lightly glaze with butter (I love butter!).

Whole Wheat Yeast Rolls

1 c hot water
2 T softened butter
1 egg slightly beaten
1/4 c honey
1 t salt
3 1/4 c whole wheat flour
3 t yeast

Put all of the ingredients in the bread machine and set to dough and start.  When the cycle is over, shape into 15 balls and place on a lightly greased pan.  Cover and let rise for 30-60 minutes.  Bake at 375 for 12-15 minutes.  This recipe is great for bringing to dinners.  I often make them a little smaller (I can easily get 24 rolls) and cover with plastic wrap and let them rise in the car and bake on location.

Okay, here’s a quick one. My bread recipe!

My house smells awesome.  I’ve got stew in the crock pot (just cut up red potatoes with their skin, carrots, onion soup mix and the best stew meat ever, purchased from a local farm!).

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.