Let’s see how far we can veer from yesterday’s post about making healthy choices when consuming alcoholic beverages. Yup, we’re going from that to making homemade bread. Can’t get much farther than that.
For the longest time, I have been meaning to make regular old sandwich bread for my family. My mom gave me her bread maker, and I thought maybe I’d make some in there. Then I found this recipe from Annie’s Eats that just looked delicious. It didn’t sound too difficult, and I wanted to give bread making a try without the help of a machine.
Sure, I had made quick breads for the longest time, but never a bread that has to rise. And especially never one that my family was going to depend on for their sandwiches. So this had to turn out good!
I am so pleased to say that we had complete success. It made great sandwich bread, and we ended up polishing off half the loaf by making french toast with it this week. It’s now time to make more. I think I should make a few so I can keep a couple ready in the freezer if we’re going to be going through a loaf this fast!
Homemade Whole Wheat Bread
Adapted from Annie’s Eats
- 1 ¾ cups all-purpose flour
- 2 cups whole wheat flour
- 2 tsp. salt
- 1 cup warm milk (about 110°)
- 1/3 cup warm water (about 110°)
- 2 tbsp. unsalted butter, melted
- 3 tbsp. honey
- 1 envelope (about 2 ¼ tsp.) instant yeast
Adjust an oven rack to the lowest position and heat the oven to 200°. Once the oven temperature reaches 200°, maintain the heat for 10 minutes, then turn off the oven.
Mix both flours and the salt in the bowl of a stand mixer fitted with the dough hook. Mix the milk, water, butter, honey and yeast in a 4-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour 1 tablespoon at a time and up to ¼ cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.
Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough has doubled in size, about 40-50 minutes.
On a floured work surface, gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9×5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with plastic wrap; set aside in a warm spot until the dough almost doubles in size, 20-30 minutes.
Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350°. Place an empty baking pan on the bottom rack. Bring two cups of water to boil in a small saucepan. Pour the boiling water into the empty pan on the bottom rack and set the loaf onto the middle rack. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195°, 40-50 minutes. Remove the bread from the pan, transfer to a wire rack and cool to room temperature. Slice and serve.
Have you ever made bread? What were your results like?
by the way, have you checked out my new Print Friendly Feature on each new recipe? Keep your eyes out for this under the heading of each recipe. I’ve made it easy for you to print a recipe without all the mumbo-jumbo I talk about before hand. Let me know if you give it a try!