Good bread recipe??

[wy_kid_wrangler04]

I am looking for a good bread recipe. I have a few we absolutely love, just looking for a change, KWIM? Change is good! No bread machine recipes please and no white bread (:ack2:) recipes please! Thanks!!!!!!!!!!

[SonshineLearner]

I'm allowed to share the best whole wheat bread ever.... if you remember that it is.... Nathan's Grammy Bread:) Cute huh? My very picky eater wants this bread over all others.....

 

And, though you don't have a breadmaker... You can do this in one, if anyone else is looking. Stop it after the dough cycle, take it out to rise in a bread pan... and bake in the oven. Either Pam spray or lecithin and oil mix is what keeps it from sticking to the pan.

 

Enjoy:)

 

WHOLE WHEAT BREAD

NATHAN’S GRAMMY BREAD

Main Ingredients

Whole Wheat Flour; Honey; Yeast

Category

Bread

Source

Leta *Nathan's Grammy :)

Serves

5 1/2 - 6 lb.

350/30 min.

Ingredients 1/2 C Oil

1/2 C Honey

Made Recipe

3 tsp. Salt

regularly

1 Egg (opt.)

4 C Water (125 degrees)

7 C Flour (I use freshly-milled whole wheat flour. Unless pre-milled flour has been

refrigerated, it will not taste great for more than a few days. The germ and oil go rancid

soon after being milled. The freshness of the flour determines the result.)

2 T Yeast

4 to 5 C additional Flour

I preheat the oven to 400 degrees before putting the bread in the oven. Then I turn the

temperature down to 350.

Instructions

1. Mix well the oil, honey, salt, and egg; stir in water slowly. Temperature of mixture at

this point will be about 110 degrees.

2. Add 7 cups flour; mix until well blended. Add yeast; mix very well. Any kind of mixer

may be used for this step; the dough is more like thick batter. Let sit for 5 min.

3. Add additional flour until dough pulls away from the sides of the bowl. Knead 8-9

minutes. Let rest for 5 minutes.

4. Shape loaves; put into greased* pans. Let rise until doubled or until a finger

indentation in dough springs back.

5. Put into preheated oven; bake 25 - 30 min. Remove from pans immediately, and place

onto cooling racks.

Note: This recipe is made using the Bosch Kitchen Machine. If one isn’t available, at

step 3 add additional flour to make a medium-stiff dough. Knead 12 min. or longer, until

gluten is developed and dough feels smooth and elastic. Rest 5 min.; proceed with step 4.

Notes

*I use a mixture of half lecithin and half canola oil. Bread never sticks to pan. Other oils would probably

work as well.

[wy_kid_wrangler04]

Thank you Carrie I am going to try that tomorrow! I LOVE the name too :D

 

 

Any others!?!?!

[cjzimmer1]

This is the one we always use. I've shared the recipe with several families around here and all of them only use this recipe now too. I do up the honey to about 1/3 cup because we like our bread sweeter. It's also very good if you add some dried herbs to it.

 

http://tadmitchell.com/cookbook/wheatbread.html

[Momling]

My favorite bread recipe... It's a super long rise, but well worth the wait.

 

1 cup milk

½ cup honey

2 teaspoons salt

4 tablespoons butter for dough

½ tablespoon butter for greasing pans

¼ cup (4 tablespoons) warm water (about 105° F.)

1 teaspoon granulated sugar

1 package active dry yeast

2 cups unbleached white flour

2 cup whole wheat flour

1 teaspoon olive oil

 

Heat the milk until it bubbles. Remove from heat and add the honey, salt and 4 tablespoons of the butter, stirring until the butter melts. Let cool to lukewarm (about 105° F.) – a higher temperature will kill the yeast.

 

In a small bowl, dissolve the sugar in the warm water. Sprinkle yeast over the top and swirl with a fork until yeast is suspended in the water. Let stand in a warm draft-free spot* for 10 minutes and ensure that the yeast is alive by observing that it has begun to foam.

 

Measure the whole wheat flour and unbleached white flour into a large bowl and blend thoroughly. Remove and set aside about ¼ cup of the mixure for kneading and adjusting the dough later. Make a well in the center of the flour. Combine the cooled milk and yeast mixtures and pour into the flour well. Mix with a fork until dough is stiff and leaves the sides of the bowl.

 

Turn the dough onto a floured board and let stand while you wash and dry the mixing bowl. Coat the bottom and sides of the bowl with the olive oil. Knead the dough 10 minutes adding the reserved flour if needed to keep the dough from sticking to the board or to your hands. (An electric mixer fitted with a dough hook works well too.) Form the dough into a flat ball, place it in the oiled bowl and turn to coat all sides with oil. Cover the bowl with plastic wrap punching two small holes in the top for circulation. Move the bowl to the warm draft-free spot*, and let the dough rise until double in size – usually 4 hours. (The slow rise is due to the whole wheat flour – be patient.)

 

Coat a cookie sheet with the last ½ tablespoon of butter. Turn the dough onto a floured board, punch down to the original size and divide into 2 loaves. Roll and shape the loaves into flat balls pinching the seams into the underside of the loaf. Arrange them on the cookie sheet, cover loosely with floured kitchen towels, and move them to the warm draft-free spot as above. In about 3 hours the loaves should have doubled in size again.

 

If you've used the oven for rising, remove the sheet with the loaves and raise the temperature to 400°. (If you have a pizza stone, preheat that in the oven too as a base for the cookie sheet. It will help push the loaves higher and will keep the bottom crust from burning.) Let the oven reach temperature and let it stabilize for 5 minutes. Return the sheets to the oven and bake until the loaves are golden brown – about 15 minutes. Remove to a wire rack to cool.

 

When the loaves are completely cool store them in a sealed plastic bag until ready to use.