Remember how I said I was going to start making bread on the regular? Well, so far so good. I would guess that I make about 60% of our bread (this is an average because L eats way more bread than I do and buys bread to keep at the lab; I eat almost entirely homemade bread, unless I’m feeling lazy and then I just go to the bakery), which is not too bad.
Mostly I’ve been making the overnight, no-knead French loaf, which is a really easy staple as long as I’m on the ball enough to plan ahead.
But, because there are mornings when I get up to discover all the bread has disappeared overnight (or something), and I need bread for something before tomorrow, I’ve started trying some other recipes (as I said I would). I bought a very nice bread pan (tin?), and the first right-now loaf I made was Honey Wheat Bread, which is an easy and delicious loaf for sandwiches and whatever else you might use bread for.
The recipe is for two loaves, but I only have one pan (for now), so I halved it thusly:
1 cup lukewarm water
1 cup whole wheat flour
1 1/4 tsp yeast
1/2 tsp salt
1/4 cup honey
1/4 cup canola oil
2-2.5 cups all-purpose flour (I actually ended up using just under 2 cups)
I followed all the other directions as-written, except, obviously, dividing the dough into two equal portions. The results were awesome, but I will have to work on my rolling technique in the future, as I ended up with a large air pocket just under the upper crust. Otherwise, though, I cannot recommend this recipe highly enough. Next up, I think, will be this Light Wheat Bread, which takes a little longer, so it will have to be made on a day when I’m kicking around the house.
After that, I’m not sure. What are your bread standbys? Any chance you have a great raisin bread recipe you wouldn’t mind sharing?