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I would encourage you to do something every week to help with your personal preparedness. Learn something, buy something, teach something or do something. Doing a little each week will pay off .

Saturday, May 8, 2010

Making Bread - With or Without a Mixer

Hooking UP with Show and Tell Friday - be sure and check out all the other great bloggers for this fun event

I love to make homemade bread - I haven't always felt that way. Several years ago I made it occasionally, then our daughter developed a soy allergy and I had to start making it all the time. It was ardous when I started. Seemed like it took forever and I would get overwelmed when I did it. I kept experiementing with recipes and finally figured out my own. I simplified and simplified and now I have a great bread recipe, memorized, and it even won a "Gooseberry Cooking Contest." It is a recipe that can be made with or without a mixer.

Step One - Mix
3 Tbsp sugar
1 Tbsp salt
1/4 cup oil
2 cups warm milk or equivalent pwd milk
3 cups white flour (or can do all whole wheat if your tummies are used to it)
  • Note - very important to mix this well - if you get your gluten going you don't have to knead it as much in the next step. This is easy to beat with a spoon if you didn't have a mixer.

  • Step Two
    Mix 1 Tbsp yeast in 1/2 cup warm water
    When dissolved add to above mixture
    • Note mix this in well

    Step Three
    Add 4 cups whole wheat (or white) flour mix until mixed in.

    Step Four
    Cover and place in warm place until raises to double
    Punch down and let raise again
    *Note - this double raising helps it to be really nice and fluffy

    Step Five - Preheat Oven to 425* Grease pans and place dough in pans, let raise until double

    • Note - I put them on the stove covered with a towel while it the oven is heating up to bake the bread

    Bake at 400* for 5 mins/ Then at 375*for 5 minutes/Then at 350* for 20 minutes. If they need to be browner, bake an additional 5 mins at 325*.

    Pull out of oven. Cover with towel for about 10 mins, They should slip right out of a greased pan. Put them in a ziplock bag and seal it for 30 mins. If there is moisture after 30 minutes, wipe it out and reseal.

    • This will make your bread nice and soft. You dont' have to butter the top to keep it soft.
    This is a great recipe and so easy to do. I can mix it up in 5 mins.
    Have a great week!


    Cindy said...

    Sounds interesting, I should try your recipe some time. Mine seems to be very different. Thanks for this.

    Natasha said...

    I have just popped in via your other blog. So glad I found this recipe. It looks great. Thanks so much for sharing and for the excellent instructions.

    Best wishes,