We love bread at our house. My family and I gobble up rolls, biscuits, cinnamon rolls, etc. as fast as they come out of the oven. My favorite is homemade bread; nothing beats a warm slice slathered with butter. In fact, every time I finish making a batch of bread it has become tradition to break into one of the loaves as soon as it has cooled off enough to cut it. I just can't resist. Mmmmmm....
Here's the recipe for my favorite homemade bread:
Honey-Whole Wheat Bread
2 pkgs. regular active dry yeast (1 pkg. = 2 1/4 tsp.)
1/4 cup warm water (105-115 degrees F)
1/2 cup honey
1/4 cup butter or margarine
3 teaspoons salt
2 1/2 cups hot water (120-130 degrees F)
4 1/2 cups whole wheat flour
2 3/4 to 3 3/4 cups all-purpose flour
In small bowl, dissolve yeast in warm water; set aside. In large bowl, mix honey, butter, salt and hot water; cool 5 minutes.
To cooled honey mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed, scraping bowl frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour and dissolved yeast. Add 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
Place dough on floured work surface. Knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes until dough is smooth and springy (I often use my KitchenAid mixer to do the kneading for me, which is so much easier). Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap or cloth towel. Let rise in warm place (80-85 degrees F) 30 to 45 minutes or until doubled in size.
Generously grease 2 loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half of dough with rolling pin into 18x8-inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; pinch each end to seal. Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place 30-45 minutes or until doubled in size.
Heat oven to 375 degrees. Uncover dough; bake 30 minutes. Reduce oven temperature to 350 degrees; bake 10-15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour (if you have the self-control to resist cutting into it).
My tips for baking bread:
On days when my house or kitchen isn't warm enough to allow the dough to rise well, I incubate it in my oven! I turn on the oven to 175-200 degrees for a couple minutes and then turn it off before placing the bowl of dough inside. It works like a charm!
I also like to butter the tops of the loaves as soon as I pull them out of the oven. It makes the crust softer and gives it that yummy buttery taste!
I leave you with a bonus:
Yummy Rolls
1 cup hot water (105-115 degrees)
1 cup melted butter
3/8 cup sugar
1 tablespoon yeast
1 egg
3 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Combine hot water, butter, sugar and yeast in a large bowl; mix well. Cover and let rise 10 minutes.
Add egg, 1 1/2 cups flour, salt and baking powder; mix well. Add remaining flour; mix well, scraping sides of bowl. Cover and let rise in warm place 55 minutes or until doubled in size.
Place dough on floured surface and knead a few times. From here, you may create any type of roll you desire. Just roll out the dough and cut.
Bake in 400 degree oven about 10-15 minutes, depending on the type of roll. How do you know when they're done? Lightly press the top of a roll; if it springs back, it's done. If a little indentation remains, bake a little longer.
These are super yummy! I received this recipe from a friend of mine in Utah. It's such an easy dough to make and is really versatile. I have even used this recipe to make a couple loaves of bread before. If you're a church-goer like me, you can easily make the dough and put it in the fridge before you leave. When you come back a few hours later, it will have risen and all you have to do is roll it out. If you want your rolls a little larger, you can also let them rise a second time after the rolls have been formed and placed on a baking sheet.
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