Wednesday, October 13, 2010

Just a Little Loaf of Bread

Ok, so anyone who knows me well knows that Martha Stewart I am not. I'm a huge advocate of microwave meals and PB&J sandwiches, but somehow being a wife has brought out the cook in me. (Or at least the attempted cook). I think it's the fact that now I have someone to cook and bake for. Before I thought, "Why in the world would I go through all that trouble just for me." But now, there is someone who can appreciate what I am trying to do in the kitchen.
With that said, last week I attempted my first loaf of freshly baked bread. All was going well until I misread the recipe and put in an extra 2/3 cup of sugar. Oops! I got frustrated and almost threw away the whole thing but then I thought, "Well I've made it this far. I should at least keep going and see how it turns out." So I did and suprisingly, it turned out really yummy. It didn't taste weird at all and it was so good that I gave two loafs away to other people.
Sister Schubert can keep her rolls. I'm making my own bread from now on. (Well, maybe not all the time. Sister Schubert does make some pretty amazing rolls!)

Fabulous Homemade Bread (
By J. Drury

  • 1/2 cup warm water
  • 3 (.25 ounce) packages active dry yeast
  • 1/4 cup bread flour
  • 1 tablespoon white sugar
  • 2 cups quick cooking oats
  • 2 cups whole wheat flour
  • 4 1/2 cups warm water
  • 1 1/2 tablespoons salt
  • 2/3 cup brown sugar
  • 2/3 cup vegetable oil
  • 10 cups bread flour
  1. In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
  2. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup brown sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
  3. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
  4. Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
  5. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.  

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