Tuesday, June 14, 2011

Suzy Homemaker bakes some bread.

My day off today consisted of the following: baking, cooking, sewing, and cleaning. And I never even had the pleasure of taking Home Ec!

I had a date to hang out with Chantale, but she got an awesome freelance gig and needed to postpone. Sooooooo I decided to catch up on some sewing projects, as well as make some homemade whole wheat bread! Two year ago I got a big urge to make bread and suggested that mum and I make some since I never had before and really wanted too. She then informed me she used to make bread all the time. I racked my brain, but couldn't recall this EVER happening!....... Turns out this was when she had more free time, pre-children. Anyways, making bread is super fun and I have made it occasionally since then. I have yet to try other variations, but this one is solid and classic, and allows for a week of scrumptious sandwiches and toast.

Homemade just always taste better!

Here is the recipe:

Whole Wheat Bread

1. Combine:
- 1 package of yeast
- 1/4 cup warm water
( This can be set aside and the yeast will do its thang!)

2. In a large mixing bowl, combine:
- 2 1/2 cups hot water
- 1/2 cup brown sugar
- 3 teaspoons of salt
- 1/4 cup shortening

3. After wet ingredients are combined in the bowl, add in:
- 3 cups of whole wheat flour
- 1 cup of white flour

4. Next pour in the yeast mixture and stir everything up. (At this point you are still mixing with a fork or other utensil.)

5. Add in approximately 4 more cups of white flour, 1/2 cup at a time. After about two more cups the dough has gotten thicker and needs to be mixed with your hands. (I only added 3 and 1/4 more today. At that point the dough was in ball form and didn't really want anymore flour)

6. Move the dough to a clean surface for kneading. Knead for 10 minutes until ball is smooth.

7. Shape ball and place in a lightly greased bowl. Turn once to grease entire surface. Cover with a towel and let it rise for 1 1/2 hours.


8. Punch down the dough! Then divide it in half and shape it into two balls. Cover them and let rest for 10 minutes.

9. Shape into loaves and place into 2 lightly greased bread pans and let rise for another 1 1/4 hours.


10. Bake at 375 degrees for 45 minutes

11. ENJOY!

Now I have plenty of carbs to load up on for my race tomorrow!

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