By request, here is the bread recipe I use for all of our sandwich bread. What I love most about it is that it makes 2 loaves and only requires stirring and kneading, no mixer or bread machine necessary-and it is delicious! I make one batch every couple of weeks, unless we make French toast and go through it quicker than that. It also makes amazing garlic toast with pasta. I have made an extra batch and stuck a few loaves in the freezer too and it seems to work well. The key is letting it come to room temperature uncovered and not in a bag of any kind to prevent mold. I modified the original recipe to use honey instead of white sugar, olive oil in place of vegetable oil and wheat flour instead of all white flour. I have been experimenting with using more wheat flour than bread flour and have even used all wheat flour with good results. I think the honey balances out the potential for dryness from the wheat flour initially but over a few days it does get dry faster than the 1/2 and 1/2 mix of flours. My kids have named this bread “Mommy’s Loving Bread” and claim they can taste the love I put into it!
The original recipe can be found at allrecipes.com and if you want to see pictures of the process you can check out Learning the Frugal Life too.
- 2 cups warm water (110 degrees F/45 degrees C)
- 2/3 cup honey
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup olive oil
- 3 cups bread flour
- 3 cups wheat flour
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
- Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
- Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
- I always run a stick of butter over the tops right out of the oven to keep the crust nice and soft.