InspirationSavory recipes

New Bread!

I have a new recipe I’ve been working on, and I think it is pretty darn.

Want to try it?

I use a bread machine on the dough cycle.  It takes 1 1/2 hours and then all I have to do is slightly knead the dough on a floured surface, shape it into two loaves, put it into greased pans, let it rise for 30-50 minutes, (until the top of the dough is about 2-3″ above the pan) and bake it in a 350° oven for 35 minutes. You can also slash the tops with a sharp knife (about 1/4″ deep) after rising and before baking if you want a nice look. The cut also helps to keep the sides from splitting as it rises in the heat of the oven.

You could surely use a bread mixer or do this by hand, kneading at resting the dough a couple of times at about 30 minute intervals. Bread machines are cheap and you can find them used for next to nothing!  I guess that people don’t use them much because baking the bread in the machine is never pretty and the texture is lacking. But I think it’s worth having one just to use the dough cycle.  I use it several times a week!

2 cups room temp water

1 heaping Tbs Real salt

1/3 cup coconut oil

1/4-1/3 cup raw honey

2 1/2 cups freshly ground wheat flour

3 cups quality white flour

1 heaping Tbs dry yeast

When you’re making variations, remember you need:

liquid (about 1 cup : 3 cups flour)

savor (salt)

fat (olive oil, coconut oil, butter)

sweet (honey, maple syrup, agave)

leaven (yeast)

flour (you can use many different kinds of grains! Chef Brad suggests 1/3 grain + 2/3 gluten type flour)

If you have each of those components, you can make it sweeter or change up the ratio of grains/flours, or add in seeds or herbs, etc.

One thing that is really helpful to have on hand is granulated vitamin C (ascorbic acid). When you use the heavier flours, add 1/2 tsp vitamin C and it will lighten the texture!

Is there anything more delightful than to step into your home and smell fresh bread?

Love ya!




4 thoughts on “New Bread!

  1. Mmmmm that looks tasty!!! Can’t wait to try it. 🙂 Have you ventured at all in making bread with natural yeast? I have been working on it for a few years now but haven’t quite figured it out. I have a starter and the recipe books from Caleb Warnock and Melissa Richardson, and I can successfully make things like waffles and muffins, but my bread seems to flop more often than not. Just wondered if you had any experience with that? Love you!

    1. Actually, I love making bread with natural yeast! I did some posts on some of the things I experimented with, quite some time ago (I’ll have to go back and see which posts they were), so maybe there is something there that would be helpful?! If not, I’ll bet we can trouble shoot! Love you too!

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