Okay, I have been looking at my shopping cart app and the patterns, and I see several places where I could easily change it. I already cook most all my own meals, but there are things I still buy that I could also be making at home instead. The biggest by far is my bread products. I buy whole wheat sandwich bread, and I usually eat them in single slices as the basis for a melt or as toast with butter (and sometimes cinnamon and Splenda). Why am I buying bread? These are my excuses:
Ingredients
2
packages regular active dry yeast
1/4
cup warm water (105°F to 115°F)
1/2
cup honey
1/4
cup butter or margarine
3
teaspoons salt
2 1/2
cups hot water
4 1/2
cups whole wheat flour
2 3/4
to 3 3/4 cups all-purpose flour (I chose bread flour)
Steps
I just got back from the market and I have all of these ingredients and now I am ready to try this for the first time in my life. I do not have a bread machine, and I am going to knead my own dough by hand. I will use the mixer as the recipe calls for.
Wish me luck!
- Cause I don't know how to make it.
- Cause I don't have a bread machine.
- Cause I am afraid it won't come out right.
- It won't be as good as storebought bread.
- It's too much work.
Ingredients
2
packages regular active dry yeast
1/4
cup warm water (105°F to 115°F)
1/2
cup honey
1/4
cup butter or margarine
3
teaspoons salt
2 1/2
cups hot water
4 1/2
cups whole wheat flour
2 3/4
to 3 3/4 cups all-purpose flour (I chose bread flour)
Steps
- 1 In small bowl, dissolve yeast in warm water. In large bowl, mix brown sugar, butter, salt and hot water; cool 5 minutes.
- 2 To cooled brown sugar mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour and the dissolved yeast. With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
- 3 On floured work surface, knead in remaining 1/2 to 1 cup all-purpose flour until dough is smooth and elastic, 10 to 15 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 30 to 45 minutes or until light and doubled in size.
- 4 Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured work surface, roll out 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; press each end with side of hand to seal. Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place 30 to 45 minutes or until light and doubled in size.
- 5 Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans; place on wire racks. Cool completely, about 1 hour.
I just got back from the market and I have all of these ingredients and now I am ready to try this for the first time in my life. I do not have a bread machine, and I am going to knead my own dough by hand. I will use the mixer as the recipe calls for.
Wish me luck!
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