It's been a while since I've done a good Make it Monday post.
Let's remedy that today!
I've been in the baking mood recently, and in an effort to make more of our food, I've been busy pinning all sorts of bread recipes on Pinterest. This recipe caught my eye because it looked relatively easy, fast and didn't require any fancy ingredients.
(I will share the recipe via Raising Arrows below, with my notes/changes in italics.)
(for the yeast mixture)
2 (heaping) Tablespoons of yeast
1 Tablespoon sugar
1/2 cup hot water
(for the flour mixture)
1 1/2 cups whole wheat flour
2 1/2 cups hot water
1/3 cup oil (I used canola oil.)
1/3 cup honey
1 Tablespoon salt (I just used regular table salt.)
5 1/2 - 6 1/2 cups whole wheat flour
1. In a small bowl dissolve 2 heaping Tablespoons of yeast and 1 Tablespoon of sugar into 1/2 cup hot water. // I followed the recipe exactly, measuring out two heaping (meaning slightly overfull) Tablespoons. This turned out to be two and a half of the traditional yeast packets.
I didn't take a picture of the yeast mixture until right before I added it to the flour in step 3.
This is what step 1 looks like after about 5 minutes!
2. In a stand mixer fitted with the whisk attachment, combine 1 1/2 cups whole wheat flour with 2 1/2 cups hot water. Whisk at medium speed. // I found that the medium speed was too much. I whisked the flour and water on low for about a minute.
Since I forgot to take a picture of this step, I thought I would share with you the flour I used.
I'm a big fan of King Arthur flours, and decided to try this WHITE whole wheat.
6. Divide the dough and shape into loaves. Then place the dough into greased bread pans. // This recipe made enough for two large loaves and three small loaves. I would have just done three large loaves if I had a third large bread pan.
Don't you love how pretty these little loaves are?!
(please note my sarcasm!)
7. Let rise for 20 minutes in a warmed oven that has been turned off. The original recipe also states that if you're using glass or stone bread pans you'll likely need to let the dough sit longer, as those pans take longer to heat. // So I used a trick that I use to make our pizza dough. While I'm doing steps 1-6, I turn my oven on to 170 degrees. Then, right before it's time to do step 7, I turn the oven off. This allows the bread to rise quickly without "cooking" the yeast. My dough almost doubled in size after 20 minutes!
9. Remove from the oven, brush with butter and remove from pans to cool completely. // The original recipe also said to cover the loaves with a towel to cool, but that seemed counteractive to me, so I skipped that step. Instead I just let my loaves cool completely on wire racks.
(fresh out of the oven, before I brushed them with butter)
I'll never be buying bread again!
No, really, this is that good and so easy. The texture is perfect-- not too dense, like so many whole wheat breads, but not so airy that the bread crumbles either. The honey gives the bread a sweetness that I love. Even my bread-hating toddler has requested a pb&j "shamish" for lunch the past two days! This recipe is a keeper in my book!