The one thing I have heard from ladies for years about making homemade bread is that I DON'T HAVE TIME.
getting serious about making bread from freshly-ground wheat back in the late 70s and early 80s. I didn't have much time either. But, that was just about the time the DAK bread machine was introduced. I think I was one of the first in the
nation to purchase one of these because that introductory offer hit the table and, at my husband's urging, I made a phone call. A few days later I had the "R2D2" of bread machines and a wonderful recipe book.
A bread machine is a wonderfully easy way to make bread. However, I do not recommend baking in the machine. My reasons are that the crust isn't as nice as when baked in the regular oven and most bread
machine pans are coated with a non-stick something. So, I use it to mix the dough and let it rise for the first time. Then, I remove the dough and form it into whatever bread product I desire and allow it rise one more time.
My time spent for a simple loaf of bread is about 10 minutes. The machine does all the work. If I want rolls, pizza dough, stuffed sweet breads, challah, etc., I have to add a few more minutes.
The over-all time I allow for making bread is about 3 hours. Most of this is in the machine or oven for rising and baking.
Here is my trusted recipe for basic bread.
KATIE'S BASIC BREAD FOR MACHINES
You might have to adjust this recipe for your particular machine loading instructions. The recipe
can also be used the old-fashioned way by first making a sponge, etc. It makes one-2 lb. loaf or several rolls, 1 large pizza dough, etc.
INGREDIENTS: (add according to your
1-1/2 cup water (distilled, well or spring--not city) heated to 115 degrees or according to your machine directions
1-2 Tbls honey
1 tsp salt, good quality
1 Tbls olive
oil, good quality
4 cups flour from freshly-ground whole wheat berries (white, red berries or a mixture)
1 scant Tbls bread
Herbs, spices, nuts, seeds, etc are optional
Additional flour in case your dough it too sticky/wet and for rolling out the dough.
Set your machine for manual or dough cycle operation.
At the end of the cycle, remove the dough and form into your desired bread product.
Place on/in a greased
pan and allow to rise in a room-temperature oven for 35 minutes or until doubled in size.
Do not remove the bread, but turn the oven on to 350 degrees and bake for 30-35 minutes.
Test for doneness.
Cool bread on a wire rack.
Wait at least 15 minutes before cutting.
Wrap room-temperature bread for storage.
Refrigerate after the first day.
You can also freeze bread after cooling. I like to pre-slice the bread, lay it out on a cookie sheet, freeze
the slices and then place in a plastic bag to go back into the freezer.
This recipe can be adjust to your desired bread item. For challah, add more honey and maybe a bit of cinnamon.
If you have any questions about other types of breads, please contact me.