bread

"The power of finding beauty in the humblest things makes home happy and life lovely."

-Louisa May Alcott

Watch "The Big Bread Lie" for great info on how to read bread labels.

Two great articles on Word of Wisdom Living on bread. Here and here.

I know several of you have fantastic bread recipes that you use. Please post them!

Brook's Bread

This is now an original recipe. It was based on a very good recipe, but I have tweaked it to make it healthier and fit in my KitchenAid mixer.

Makes 2 loaves

2 1/2 cups hot water

1 1/2 tablespoons yeast

1/3 cup honey

Let yeast, hot water and honey sit until yeast gets foamy and bubbly (10 minutes or so).

Then add. . .

1/3 cup extra virgin olive oil

1 tablespoon RealSalt

1 1/2 teaspoon freshly squeezed lemon juice

Slowly add. . .

6-ish cups freshly ground wheat.

+++If your family is transitioning to whole wheat bread add in a 2-4 cups of unbleached, unbromated flour. I've tried King Arthur.

+++Or you can add 2-4 cups of a mix of freshly ground spelt and kamut (available at the bulk bins at your local health food store).

Don't add too much flour. This is the trick to soft and airy bread. Only add enough flour so the dough starts to come off the sides of the bowl, but is still sticky to the touch.

Knead for 5-8 minutes once it is all combined.

Cover bowl and let rise to the top (or about double in size).

Pre-heat oven to 170 degrees.

Cover your hands in some olive oil and divide the dough in half.

"Shape" the dough in the pan.

Ask for a set of these pans for Mother's Day. I did really notice a difference in my bread when I started baking with them. Plus, they are so pretty.

Put the pans in the oven.

Keep oven at 170 until the bread has risen one inch above the top of the pan.

Then preheat the oven to 350. Don't take the pans out of the oven! Cook for 30 minutes, or until the top of the bread is golden brown.

Take out.

Spread butter on the top.

Watch your family eat the loaves in minutes.

Start the process again, because you really needed some bread for sandwiches the next day.

Slip you loaves into bread bags. I used a beautiful vintage flour bag (used in this picture), from a sweet friend. I love it.