Woo hoo! It's working!

[Marlet]

My bread that is. I just had to share.

I have tried to make bread a few times before and it's VERY random on whether or not it turns out. I've done in the oven and bread maker and seriously cannot figure out what goes wrong on the loaves that don't turn out.

Anyhow, I ditched the wheat this time around (my couple attempts there have been horrendous and went for a easy white bread recipe (this one if you want it) and am so stinking excited. As DH put it:

My bread farted!! : I punched it down to deflate it and it had risen so well that it hissed at me. I have a feeling this one will actually turn out.

Share your favorite bread recipes. It's been awhile since I've made any so I no longer have any favorites but am on a baking spree so I'm hoping to get some again.

[allnaturalmom]

: CONGRATULATIONS! :

Homemade is so much better that store-bought! I had always read that when starting out it is best to start w/o whole wheat or specialty flour just to get the feel for the dough. Then gradually add in the ww or other type of flour.

I don't have a recipe to share right now, but I just tried King Arthur's unbleached organic bread flour last night for the first time! My local grocery store just started carrying it. It made the best pizza crust ever! I can't wait to use it in a loaf - half organic ww and half organic bread flour!

Happy Baking!
:

[sewchris2642]

My first experience at baking bread was this recipe. I've been making it for about 20 years now. It's from an old James Beard book, The Bread Book. I no longer have the book. It fell apart but I've saved a few of the recipes.

100% Whole Wheat Bread
(2-3 loaves)

A lovely brown-flecked and plump loaf, this 100% whole wheat bread rises well above the pan level to demonstrate that this grain has almost the same gluten power as white flour. It is sweetened with honey. There is a quater of a stick of butter in each loaf, and melted butter is brushed on the hot crust to give it a subdued glaze.

9-10 cups whole wheat flour, approximately
4 teaspoons salt
2 packages dry yeast (4 1/2 teaspoons of bulk yeast)
1 1/2 cups milk
1 1/2 cups water
{or 3 cups hot tap water, 1 cup non-fat dry milk}
1/2 cup honey
6 tablespoon (3/4 stick) butter or margarine

3 meduim (81/2 x 4 1/2) loaf pans, greased or Teflon, glass or metal. If glass, reduce oven heat 25 degrees. (I use 2 9 x 5 loaf pans)

In a large mixing bowl, thoroughly blend 3 cups of whole wheat flour, salt and yeast.

In a sauepan, over low heat, combine milk, water, honey and butter. When the liquid is warm (test on wrist, should be body temp.), gradually add to dry ingredients in the bowl, and beat at medium speed in electric mixer for 2 minutes (I've always used a wooden spoon), scraping bowl once or twice. Add 1 cup of flour, or enough to make a thick batter. Beat at high speed 3 minutes. Stop the mixer and add additional flour, stirring with a spoon, and then by hand, until a soft mass if formed.

Turn the soft dough onto a lightly floured work surface, cover with the inverted bowl and let rest 10 minutes.

Knead the dough until it is smooth and elastic, adding 1/4 cup or more additional flour if the dough is moist or slack. Knead for about 8 minutes (5 minutes of using a dough hook).

Drop the dough into a greased bowl, cover with top lightly with plastic wrap (I use a kitchen towel) and move to a warm (80-85 degrees), draft-free place until the dough has doubled in bulk, about 50 minutes.

Turn back the plastic wrap, punch down the dough and turn it out on the work surface. Divide into thirds (or half, if using 9 x 5 pans) and shape each into a loaf. This can be done by simply flattening each piece into an oval, folding in half, pinching tight the seam and placing with seam down in the baking pan. (I roll the dough out with a rolling pin. Roll up the dough, fold down the ends, and place in pans seam side down.)

Cove the pans with wax paper (I use the same kitchen towel as in the first rising) and let the loaves rise in the warm place until they have doubled in bulk and the centers have risen about 1 inch above the level of the edge of the pans, about 50 minutes.

Preheat oven to 375 degrees. Place the pans in the oven. Bake 40 inutes. When the loaves are a deep brown and tapping the button crust yields a hard and hollow sound, they are done. If it has a dull thud, it is under done, so return to the oven without the pan for an additional 10 minutes.

Remove bread from the oven, turn from the pans and place on a wire rack to cool. Brush with butter.