Our Favorite Bread Recipe

Before I wrote about sugar and other sweeteners, I thought I would share our favorite bread recipe. This comes from the Bread Becker's cookbook. I will share how the recipe is written, but I have had to make a few modifications because I had trouble getting my dough to rise. I will include those at the end.

Slightly Sweet but Very Simple Whole Wheat Bread

* This recipe makes 3-3 1/2 pounds of bread dough and is too large for most automatic bread machines. You may cut this recipe in half to make 1 1/2 pounds of dough for a standard automatic bread machine. This dough may be used for any of the variations.

2 cups hot water (115-118 degrees)
1/2 cup oil (1/3 if using egg)
1/2 cup honey (may use 1/4 cup) **we prefer 1/4 cup
3 1/2 teaspoons instant yeast
1 egg (optional)
5 cups freshly milled flour
2 teaspoons salt
1-2 Tablespoons lecithin (optional)
1/2 teaspoon gluten (optional)

Combine water, oil, and honey. Add 3 cups of flour, yeast, salt, lecithin, and gluten. Mix thoroughly. Add the remaining flour and knead until smooth and elastic (about 10 minutes). Let rise until double (about one hour). Shape into loaves or rolls. Place in greased pans, and let rise again. For loaves, bake at 350 degrees about 30 minutes. Makes two 1 1/2 pound loaves.

**Because I could not get my bread to rise, I mix things a little differently. I use my stand mixer to mix ingredients and begin kneading. Then I finish kneading by hand. I combine my hot water and yeast first. Once that has mixed a little, I then add salt, oil, honey, and sometimes egg. After that, I add my flour. I don't measure my flour anymore. I've made bread so many times that I know what the consistency is supposed to be. The humidity levels will also affect the amount of flour that you need to use. This recipe is delicious, and our entire family loves it! I hope you can enjoy it too.