Two months ago I told my husband that I wanted to start making our bread so it was one less thing to purchase at the store. I am far from a minimalist mama (though its something I definitely admire) but I do put some effort into cost effectiveness. When it comes to food especially – if I can make it I am not going to buy it.
I joined a Bread Baking group a few months ago to get my feet wet with bread making since my baking experience mainly involved cakes, pies and cookies. What I loved about the group was each month there were challenges with different bred types, scoring forms and themes to participate in. This also allowed me to scope out recipes that were shared to try my hand at an already formulated recipes before cultivating my own.
Aside from carb sides for breakfast and dinner, we mainly use bread for Kaiden’s lunch sandwiches. I did some trial and error with shared recipes in the baking group to gage how long it would take to go through a fresh loaf. This would later allow me to figure out measurements for a loaf that would suffice for at least 2 weeks of consumption.
Now we stopped purchasing white bread YEARS ago because of the bleaching but I do like that though this is a white bread, I am aware of all the ingredients. I do plan to work on a honey wheat recipe in the coming weeks that I’ll be sure to share.
Since Kaiden is generally my little helper, I decided each Sunday he could help me make his loaf of bread for the coming week(s). This gives us some bonding time since I do experience mom guilt at times because I now share my attention between him and the baby. I will also add he enjoys eating his lunch more now since his sandwiches are made with his bread.
This is easy to make, Monday night I assisted Kaiden with measuring and he literally made it by himself. The cook time is only lengthy because of the rise time.R
To get a nice size loaf – after the first hour rise, punch your dough down, knead for a few seconds, reform and then allow your dough to rise an additional 30-40 min. Your dough should be about an inch or so over your loaf pan rim. This helps give it more length and a traditional bread look . When i first started working on loaves, I was only letting my bread rise 45 min- 1 hour ; in that time frame my dough would be no where near the pan rim. While the loaf was tasty, it was flatter than I preferred.
- 2 cups warm water (110 degrees F/45 degrees C)
- 2/3 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 6 cups bread flour
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
- Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
- Punch dough down. Knead for a few minutes, and let dough rise a minimum of 30 min. I oiled 9×5 inch loaf pans. Allow to rise until dough has risen 1 inch above pans.
- Bake at 350 degrees F for 30 minutes.