Tuesday, November 8, 2011

All Sorrows are Less With Bread...

Ok, so obviously bread doesn't heal all sorrow, but MAN, it HELPS!

I've recently made the decision to make all of our bread from scratch.  Store-bought bread is SO expensive and not really that good.  I've tried a few different wheat bread recipes, but they all turned out like BRICKS!  NOT what I want to eat with my turkey and provolone.

I finally found the perfectly moist, light and airy wheat bread!  It's not totally wheat (i'm working my way to getting it mostly wheat).  You can add nuts and grains if you desire and it turns out perfectly every time!


  • 1 (.25 ounce) package rapid rise yeast
  • 1 teaspoon raw honey
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1 (12 fluid ounce) can evaporated milk (I read you can use regular milk, I haven't tried this yet)
  • 1/4 cup water
  • 1/4 cup coconut oil
  • 1/4 cup raw honey
  • 2 teaspoons salt
  • 3 cups whole wheat flour
  • 2 cups bread flour
  • 1/2 to 1 cup of wheat germ or other grains/nuts (optional)
  • 2 tablespoons butter


  1. Dissolve yeast and 1 teaspoon honey in 1/2 cup warm water.
  2. Combine milk, 1/4 cup water, shortening, honey, salt and 2 cups wheat flour in food processor or kitchenaid bowl. Mix in yeast mixture, and let rest 15 minutes. Add remainig 1 cup wheat flour, bread flour,wheat germ (or nuts) and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, kitchenaid with dough hook for 7 minutes on speed 2, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled. (depending on the weather, this can take up to 2+ hours)
  3. Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30-60 minutes.
  4. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm (this keeps the crust soft). Slice when cool.
  6. Note: Check the bread at about 20 minutes, I usually have to cover with foil, so it doesn't get too dark.

For the day, your home smells heavenly.  Who doesn't like the smell of freshly baked bread!  Enjoy!

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