Homemade Bread

 

How many of you love fresh homemade bread?  The aroma that fills your home as it bakes, the warm crunch of the crust, the soft chewy center; slathered in melted butter or with jam it's just delicious!

Bread is a staple for many of us. It can be incorporated into any meal of the day. There are isles devoted to it in the grocery store. Why is it that homemade bread has become only an occasional treat?  Has convenience truly taken over so completely?

It's true, making bread takes time; something that most of us lack. It also takes some skill, and a lot of practice. Despite these constraints, making your own bread can be very rewarding. The best part is knowing exactly what is going into it. 

Did you know that there are 31 ingredients in a loaf of regular white wonder bread, including high fructose corn syrup. Many other grocery store brands also have similar ingredient lists.  In fact, it is quite difficult to find without corn syrup; especially one that tastes good. 

Over the years, as part of my current career path of 'stay at home mommy,' I have had the opportunity to learn how to phase out the middle man and perfect my own bread. In order to make efficient use of time it has required purchase of equipment and scheduling, but it works for us. I don't even have to be home all day. 

Over time I have worked out a recipe, based on my great grandmothers, that I am quite happy with. I use natural ingredients, and have worked out a system that saves a lot of time. (Though without my Bosh mixer it would take considerably longer.)  The batch usually lasts about 10 days, and produces 11 small loaves. ( big family)

I have discovered that when using fresh, natural ingredients it improves the flavor and texture. The bread also stays moist longer. 

So, here's what's in it. 

4 cups whole milk

1 1/2 cups warm water

2 Tablespoons yeast

4 tablespoons white sugar

4-5 cups whole wheat flour

1 cup brown sugar

2 tablespoons salt

1 1/2 cup butter

4 eggs

15-18 cups bread flour

And here is the recipe. 

Krista's Bread

4 Cups Whole Milk

Heat milk in a saucepan over medium heat until a thin layer of skin can be seen on top of the milk. At this point milk is scalded. Let it cool slightly before adding to other ingredients. While waiting for the milk combine dry ingredients in large bowl. 

1 1/2 Cup lukewarm water

2 Generous Tablespoons yeast

2-4 Tablespoons sugar

Sprinkle yeast and sugar over water, and let sit. 

4-5 Cups Whole Wheat Flour

1 Cup brown sugar

2 Tablespoons salt

1 1/2 Cup butter

Once dry ingredients are mixed slice butter into chunks and add to dry ingredients than add scalded milk to melt butter.

4 eggs

10-12 Cups bread flour

Once butter is melted and add bread flour (I like a mixture of white and wheat flour, and bread flour has a great consistency)  a cup at a time until a hospitable temperature for yeast mixture has been reached. Add yeast mix, and than eggs, and once combined continue to add flour a cup at a time kneading until mixture is tacky to the touch. 

Once dough is mixed I always coat it in a thin layer of Olive oil, or vegetable oil, to trap in the moisture.  You can also cover it with a damp cloth to further lock in the moisture.  At this point it will need time to rise until at least doubled in bulk, usually a few hours depending on how warm your house is.

Once it is risen you can prepare your pans and form your loaves.

 At this Point, since you will not be working the dough again it is best to cover with a dry cloth, if you choose to cover the loaves as they rise.  In my opinion, the crust tastes better, and has a better consistency, if the top is a little dry before baking.

 Once the dough has again at least doubled in bulk it is time to bake!  The bread bakes in a 350* oven for 30 minutes.  Once pulled from the oven it must be removed from the pans, as it will sweat.  I like to place it on it's side to cool for optimal airflow; this helps to insure a crisp crust.

The bread can be stored in plastic bread bags, or gallon sized ziplock bags.  If this batch is a bit to large for your family it is not difficult to half the batch.  It can be frozen to preserve freshness, that is if it lasts that long!