One of the great things about baking bread is that there are so many ways and so many different recipes. Mostly it is a matter of person preference. There is a bit of science involved, for instance if you are closer to sea level your bread will take longer to rise than mine does at 4700 feet. Humidity is a factor too, where I am it is pretty dry, the west side of the Rocky Mountains is pretty much desert (although with two feet of snow in my yard one wouldn’t think I live in a desert, I guess you could call this our wet season!). In the winter the humidity is really low and I usually have to add a touch more water, I am thinking that in the south where it is 100% humidity you would need to add less.
Here is a list of ingredients:
To the 2 1/2 cups hot water I add my honey.The honey will cool down the water, that is why I start with it hot.
Then sprinkle the yeast on top of the water and let it sit and start working.
Once it looks like this it is ready to add to the other ingredient (except the white flour) to make a sponge.
While the yeast was growing I put together the coconut oil, wheat flour, salt and gluten
(this is my jug of coconut oil, it is the coolest stuff! In the winter when my house is a little cooler it is hard, like shortening, but in the summer when things are warmer it melts and is a liquid oil. this stuff is great for the skin too)
You can find wheat gluten in the baking section of the grocery store, or health food stores.
The gluten looks like really fine flour, it makes the bread softer and more elastic, it is especially important when using whole wheat.
When the yeast is dissolved and starting to get bubbly, pour it into the dry ingredients and give it a stir, don’t over stir it at this point, all you need to do is mix it well.
Let it sit in a warm place for about 10 to 15 minutes, until it gets a little bubbly, like the picture below. You don’t want it to rise, you just want the yeast to start working a bit.
Then add the three cups white flour and mix it well.
(have I ever mentioned how much I love my Kitchen aid)
Let the mixer just mix and mix
Once the dough forms just keep it going and it will knead it for you.
Once the dough starts pulling away from the sides (if it is too sticky add some more flour) it is ready to rise. You can either just leave it in the bowl and cover it with a damp cloth, or transfer it to another bowl (that has been greased) to rise.
I always move it, when I bake bread I do between 10 and 16 loaves, so at this point I am ready to start the next batch.
When it has doubled in size, take it out and divide it in half and form into loaves.
Let is rise again in greased bread pans
I do two risings in my bread pans, I think it makes the texture a lot nicer. Once it has risen I just punch it down and reform the loaves.
(sorry the pictures are off, the sun had gone down)
When the tops are just taller than the pan stick them in a 400 degree oven for 30 minutes.
Take them out of the pan when they are still hot and lay them on their sides on a rack to cool.
I am SOOO glad you posted this. I might even try it. For me, the whole thing holding me back was having to touch the dough. (Weird I know) But I could use the Kitchen-Aid and avoid most touching. You are so awesome! Love ya!
I LOVE my kitchen aid I have the professional one and it has paid for it self in the year I have had it. Makes awesome bread, cheesecake, everything!
You bread looks awesome.
Have a blessed day Erika
Mmmm… you should bake me some bread… LOL I don’t have a Kitchen-aid. Maybe that’s why my bread doesn’t turn out.
How long can you freeze your bread for?
Do make and bake 10 to 16 in that one day? Sorry if that seems like a silly question. If so, how? I would love to know.
I want to start baking all of my family’s bread. Your recipe looks like a good starting point. I can’t wait to try it. 🙂
Hugs!
Thank you for all the pictures. Just what I need.
Happy Anniversary! I make about two loaves at a time, so maybe the next time I make some I’ll make more and freeze it to see if that helps us have bread when we need it. (I’m famous for not making it until it’s gone and we need it.)
*hugs*
Beautiful Bread!
Do you deliver?!
My kitchen aid just broke. I am upgrading to a Bosch. Looking at your pictures, I think I must over knead in my mixer. I always go WAY past when it stops sticking to the sides. Never had a problem with the bread’s taste or texture, though. But maybe thats why my mixer broke after only 5 years?
Absolutely wonderful post! I just made some bread with my Bosch. I can get 3 big loaves out of one batch, which we eat within two days. We don’t do the freezer thing because the just-out-of-the-oven method keeps everyone excited about the smells and tastes. (we’ll see how long that lasts!)
Great pictures…you’re such a good “how-to” person!
That looks so yummy! I admire you for making your own bread, way to be self reliant!!
I agree with what someone else had said….
I like your step by step pictures!
Hugs!
I have always wanted to learn how to bake my own bread – it just looks so delicious! Thank you so much for posting this – I might venture into trying it out w/in the next couple of weeks.
You’re very inspiring, Aimee. I’m so happy that we are bloggy friends.
Have you ever thought of making 6 loaves at once? Let me know if you want a great recipe for a larger batch. I’ll send it your way.
momofmanysheep.blogspot.com
This is great! Thanks for sharing.
I have a Kitchen Aid but I love kneading by hand so I usually do that way.