I got a question a while back asking me to share my bread recipe. I didn’t forget, it’s just been a while since I made bread. But my children were all begging me to make them Toad’s in a Hole—so I HAD to comply!
My favorite bread recipe came from this website. She has great instructions for the beginning bread maker and great products to help you on your way to making your family’s daily bread!
Large Mixer Method: (yields 5-6 loaves)
2/3 C honey
2/3 C oil
6 C warm water
3 TB Saf Instant Yeast
1 1/2 - 2 TB Real Salt
16-20 C fresh whole wheat flour
3 TB Dough Enhancer
“Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and (12-16 Cups of additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.”
“Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. Six to ten minutes of kneading by electric mixer (Use speed 1 on the Bosch Universal) should be sufficient to develop the gluten if you are using fresh flour. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.”
“Form the dough into 2 loaves if using the hand method or 5-6 loaves if using the Mix N Blend or Bosch Universal, method. Place the dough into greased loaf pans. Cover with a towel and allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).” I use 4 large loaf pans instead of 5-6 regular size ones. I bought my pans from her too. And I use the scale to measure the dough as equally as possible.
“Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.”
I purposefully didn’t let my bread rise too high, I’ve been having trouble with my bread sticking to the sides of the pans. This is my fault, I used my bread pans to make meatloaf and scrubbed them too hard…bummer.
And, since it’s been so muggy, I’ve been substituting a few cups of white flour for the wheat, seems to help it stay puffy even with the humidity.
When I’m on top of things, I make 4 loaves of bread once a week and usually 4 dozen dinner/sandwich type rolls.
P.S. I recently heard a well known Master Chef say that the secret ingredient in all cooking is LOVE. I can’t tell you how many times I’ve told my family that! It was so nice to get some “professional” reinforcement! So, my advice, “Don’t forget to the put the love in it!” Then your bread will taste good NO. MATTER. WHAT!