Guys and gals I am about to revolutionize your lives and I actually mean that. In my post yesterday I mentioned that I learned to make bread. It was the best decision I ever made in regards to food. The money you save is totally worth it, but you are saving your taste buds as well. We are quite confident that we will never go back to regular bread.
This recipe makes 6 loaves and we just freeze them then take them out the day we want to eat it and let it rise all day. There is NOTHING better than fresh bread. My husband’s continence changes when he comes home from work and smells the bread cooking in the oven. I know it’s going to be a nice night.
And guys, let me tell you I AM NOT A BAKER. But this recipe I found was so easy and I think fail proof. And O.M.G. it’s the best baked bread. PLEASE do yourself a favor and try this TODAY!!
I got the recipe on Allrecipes.com and with practically 5 stars, it screams for my attention.
- 1/2 cup warm water
- 3 (.25 ounce) packages active dry yeast
- 1/4 cup bread flour
- 1 tablespoon white sugar
- 2 cups quick cooking oats
- 2 cups whole wheat flour
- 4 1/2 cups warm water
- 1 1/2 tablespoons salt
- 2/3 cup brown sugar
- 2/3 cup vegetable oil
- 10 cups bread flour
- In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
- Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
- Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
- Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
- Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.
Spread The Word!
Sorry, the comment form is closed at this time.