I don't buy bread products at all since it's so much cheaper to make it at home. Here's my whole wheat bread recipe: In a large bowl, combine and let cool to lukewarm:
2 T. salt 1/2 C. oil (butter gives a richer taste and texture, margarine is fine... oil is cheaper and works fine. I'd rather use oil over margarine in that case. Use what suits you.) 1/2 C. quick cooking oats 1/2 C. wheat bran 1/2 C. wheat germ 1/2 C. whole grain cereal (sunny boy or red river brands up here in Canada) 2 C. boiling water
In a separate small bowl combine: 1 C. warm water (108-112 degrees...baby bottle temp. ) 1/2 tsp. sugar (stir until dissolved) 1 T. yeast
Let rise until doubled (5-10 minutes), stir and add to first mixture. Add two more cups of water to mixture (you need 5 cups total liquid), make sure mixture isn't too hot or too cold. Your yeast needs to survive to rise the bread. Add whole wheat flour a few cups at a time to make a soft dough. Knead, gradually adding flour until no longer sticky.
Let rise in a large, lightly oiled bowl, covered with a moist tea-towel until doubled. (about 1 1/2 hours). On cold days I let the oven warm to about 100 or 110 degrees, turn it off and turn the oven light on and let the bread rise in there. Punch down, let rise again (about 1 hour). Punch down, divide in to four equal parts, shape in to four loaves, and place in 4 greased bread pans. Let rise for about an hour, bake in 375 oven for 40 minutes. Remove from pans on to cooling racks to cool.
You can skip the second rising if you're cramped for time. It still turns out fine, but the taste isn't quite as rich. Most bread recipes call for at least 2 T. sugar. I don't put sugar in except for 1/2 tsp to feed the yeast. I started omitting the sugar a few months ago and none of us noticed. Less is more! But if you're used to store-bought bread, you might want to start off by putting a bit of sugar in the home-made bread because store bought has so much sugar in it that going from all to nothing might be a bit of a taste shock. =) If you want a healthier sugar option, honey works well, too. You put the sugar in the first mixture along with the salt and fat.
Add 1/4 -1/2 C. molasses for a variation (also replaces sugar well.) Wheat germ, wheat bran, whole grain cereal and oats are all optional. Add or omit any or all as you like it. I just like the added health benefit. For a basic whole wheat bread with no "crunch", omit all and just add whole wheat flour. For white bread, replace white flour for whole wheat (and don't add the cereals etc)
Hope this helps and doesn't look to complicated. Once you start doing it often enough, it become second nature and it's an easy process. Have fun!! Your family will love it!~Karen
I forgot, ItalianSwede, I have another question for you. Looks like you might be of Italian descent so I wondered if you had any recipes that contain garlic in the dough, not the garlic on top. I would really like to know how to do this. Do you make a paste and incorporate it into the dough? I would appreciate a recipe if you have one.
ItalianSwede, I have been wanting to try that bread but just have not gotten around to it. I want that cookbook so bad. Tomorrow is my birthday, maybe someone will get it for me. I hope so......anybody? LOL, hey say it is the best and easiest bread you will ever make. I too have made bread many different ways. So far other than the artisan bread, I think the best way is to mix it in a bread maker on dough setting, take it out, shape it and let it raise again before baking in oven.
Hello, and good for you! Want to try making bread from a large quantity of dough which doesn't need kneading and can be kept in the frig for up to 2 weeks? I've made bread many different ways: mixer with bread hooks, batter, bread machine, food processer, etc. But a new way that I have just tried is a lot of fun and you can get some of the recipes and basic instructions from this article: http://www.motherearthnews.com/Real ... san-Bread-In-Five-Minutes-A-Day.aspx or other articles online. The woman (a master baker) and man that came up with the method have a book out for 5 minute artisan bread. The non-kneaded dough for multiple loaves can be kept in the frig for up to 2 weeks in a tall lidded plastic container. It makes wonderful french bread with a chewy crust even without the paddle, baking stone, or water they recommend. . I just form mine on a baking sheet. I am going to try the soft American-style white bread from their book I found at the library. Having the dough ready to form and raise is a time saver. The only thing you have to figure in is the rise time (1-1/2 hours) which I cut in half with a lightly heated over (100 degrees).
Hope this gives you a different approach that might help you out and be fun, too. Another plus: you can use all purpose unbleached flour instead of bread flour which generally is cheaper.
2 cups warm water 2/3 cups sugar 1 1/2 Tbsp. active dry yeast
Dissolve the sugar in a bowl of the water, then stir in the yeast. Allow to proof until yeast resembles a creamy foam.
1 1/2 tsp.s salt 1/4 cup oil 6 cups flour
Mix in 1 cup flour, salt & oil. Add the rest of the flour 1 cup at a time. Either knead or mix until smooth dough has formed. Place in a well oiled bowl & turn to coat dough. Cover & let rise until double.
Punch down dough. Knead for a few minutes, divide into 2 to 4 loaves (depending on size of pans). Place in well oiled pans. Allow to rise 30 minutes our until dough is just above the the pans.
Bake at 350 degrees F (175 C) for 30 minutes.
For best results let the bread sit for 3-4 hours to "cure" before cutting or putting into bags.
There are many of my family & friends who bake their own bread. I have found that each person has to find their own unique recipe. We all have tried each other's recipes and have adapted what works best for us. I will post my recipe in another feedback.
I've got a better idea: go to the Fleischman's site. They have enough recipes to keep you going for a long time starting with plain good old fashioned plain bread with excellent instructions. Good for you for wanting to do this. I can guarantee that you will save money, have a great smelling home, a way to rid your body of tension, a happy family and a great sense of achievement. :)
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Request: Making Homemade Bread (09/07/2009)
For those who dread the job of making bread from scratch, start with a small batch. I do only 4 loaves at a time. . .
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Request: Making Homemade Bread
Archived on 09/07/2009
For those who dread the job of making bread from scratch, start with a small batch. I do only 4 loaves at a time. It is easier to raise, when the quantity is smaller. I raise mine only 2 times, not 3. For 35 years now.
