Easy Bread

Printer-friendly version

I am a relative newbie to the world of baking bread and after trying quite a few recipes I finally found one that works out well for me. After a little bit of practice and some not so great results I have finally got it down somewhat. Even if your first bread making attempt isn’t stellar I urge you to keep practicing as the more you do it the easier it gets. This bread is a blend of whole wheat and white flour but if you like you could also make it with only white flour which would be a little less healthy.
This bread freezes well if two loaves are too much for you or your family to use quickly enough for it not to go stale. The best way to freeze bread is to wait until the bread if fully cooled after baking and then wrap it well so no air can get in and pop it in the freezer. When you are ready to use the frozen bread you can pop it in the fridge or sometimes I just cut slices from the frozen bread and put them in the toaster.

Easy Bread
[Recipe by Pishima]

1 packet (2 1/2 teaspoons) active dry yeast
1/4 cup warm water
2 cups milk
2 tablespoons sugar
1 tablespoon butter
2 teaspoons salt
2 cups whole wheat flour
3 1/4 to 4 1/4 cups all purpose flour

1. Mix the yeast in the warm water and set aside to activate.
2. In a small saucepan add the milk, sugar, butter and salt and heat until everything is melted and sugar and salt is dissolved. Let cool until just warm.
3. Pour the milk mixture into a bowl and add the two cups of whole wheat flour. Mix well. Add the yeast water mixture to the bowl and beat well until smooth. Slowly add as much of the all purpose flour as is needed to make a somewhat stiff dough.
4. Knead the dough on a floured surface until the dough is smooth and elastic. Work it with your fingers until it feels evenly textured all around with no lumps or hard spots. This should take about 8-10 minutes.
5. Shape into a ball and place in a bowl that has a little oil or melted butter in the bottom. Turn the dough in the bowl to coat all sides with oil or butter. Cover with a kitchen towel and place in a warm place to rise. Let rise until double in size, approximately 75 minutes.
6. Punch down the dough, divide into two equal balls and let rest on a floured surface for 10 minutes. Shape into loaves and place in two greased loaf pans, cover and let rise in a warm place until doubled again. About 45-60 minutes.
7. Bake at 375 F until done. Baking time depends on the size of the loaves. Long or thin loaves bake quicker than large round ones, so anywhere between 30 to 60 minutes. If the tops are getting too brown you can loosely cover them with foil for the last 10-15 minutes of baking.
8. Remove from pans and let cool completely before cutting.

If you have never made bread before, I strongly urge you to give it a try. Fresh homemade bread is absolutely delicious and beats any store bought bread. Also, using your oven in the winter warms up the house and your house will be filled with the delightful aroma of fresh baked bread.

Latest Recipes