Ever since receiving this from some good friends of mine back in October 2009, I had stopped buying bread from the store, and began making my own. Even with the local $4.50 bags of bread flour, you still come to about $1 (or less) a loaf!
100% Whole Wheat Bread (Bread Machine)
Mix 3 cups of flour & 2 tsp. salt in a bowl, room temperature.
Pour 1 1/2 cups h2o into bread pan.
Sprinkle 4 tsp. dry yeast into h2o bread pan.
Add 3 tbsp. honey into bread pan.
Add premix ingredients into bread pan.
Turn flour into each corner 1 time with a large spoon.
Put bread pan into machine.
Select BREAD menu.
Use LIGHT or MEDIUM color.
Press START and LOCK.
Especially when making a loaf each week, kneading and the amount of time it takes to make a loaf gets old pretty fast. I quickly learned to drop my pride that comes with conventional bread making and celebrated in thankfulness for the machine kneading for me...not to mention a timer that can be set up to 12 hours ahead of time! It's great waking up in the morning and the house smelling of fresh baked bread, and then getting to cut right into it.
Add a Wednesday evening with this wonderful man sauteing beef tips in red wine and tomato paste...
...eat and enjoy together in this setting...
...and you get a very satisfied and happy stomach. (and heart.)
2 comments:
I have been using "Artisan Bread in 5 Minutes a day" and love that book. Google the name and you'll find their blog with the master recipe! I love it so much and there is no kneading at all. You make a big batch of dough once every 1 or 2 weeks, let it rise 2 hours and keep it in the fridge, then cut a piece off let it rise 40-90 minutes and bake it in the oven with steam. It made me nervous, but after a week and 4 amazing loafs, I was sold. They have 2 books with any kind of bread variation you can think of. Let me know if you ever try it!
i hear such great things about that book! i've eyed it once, but maybe my hands need to get on it now. thanks for the blog tip with finding the master recipe, i'll check it out and keep you informed. happy baking!
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