I\'m Summer, a mouthy, sarcastic bitch. I\'m passionate about natural birth, long term breastfeeding, and living naturally. I curse too much, love tattoos, and will some day be crushed to death by my book collection. I homeschool, dream of gardening, and swing to the left. 
Do Not Attempt To Lick Your Screen
Thanks to Christine taunting me with her fresh, homemade bread I finally lost it and went Betty Crocker in the kitchen. That’s right, I made bread.
My grandmother used to make homemade bread every day. I loved it so much. Then arthritis set into her fingers and it was too hard on her hands. And I was becoming a teenager and there were too many things to think about (boys) than making bread. So it became a lost art. But not any more. Desperate for some homemade goodness I bought the ingredients and made the first loaf I’ve made since I was probably 8 or 9.
Sure it isn’t the prettiest, but it tastes so good. I probably should have let the dough rise longer than I did. I set the timer for the time given in the recipe, mostly because I was impatient. Next time I’ll watch the bread, not the clock. Heh, kind of like “watch the baby, not the clock”. Who knew parnting advice could be useful in other areas too?
Here is the recipe as I followed it. This makes 1 loaf.
- 3 cups whole wheat flour
- 1.5 Tbsp sugar
- 1 tsp salt
- 1 cup water
- 1/4 cup milk
- 1.5 tbsp butter
- 1 packet (0.25 oz) active yeast
Set aside 1/2 cup of the flour. Mix remaining flour, sugar, salt, and yeast in a large bowl. Heat water, milk, and butter in a seperate bowl until hot to touch. Stir hot liquids into dry mixture. Mix in reserve flour, turning so that dough does not stick to bowl. On a flour covered board lay dough and knead until smooth, about 8-10 minutes. Let rest covered for 10 minutes. Shape into loaf and place in greased 9×5 loaf pan. Cover and let rise 40-50 minutes. (I followed Christine’s tip and stuck it in the oven with just the light on. But next time I’ll let it rise in it’s own time rather than the set time. You want it to double in size.) Bake uncovered at 400*F for 30 minutes.
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looks FAR better than my first attempt!!! Well done.
Mmmmmmm … I finally threw in the towel and used some baker’s yeast (after reading that it is SUPER hard to get whole wheat bread to rise as high as white bread – I was not allowing my whole wheat to be what it is! SHAME!).
Anywho, we are devouring the stuff I popped out yesterday. YUM!!!!!!!
wow, I’m impressed. You did a great job.
Nothing beats homemade bread! Good job!