Let me introduce you to Erin of Mama Cubed Creations. She makes bags. Lots of bags, like this gorgeous diaper bag (where were you when I had my kids?)
And boy can she ever cook. She sent me the best recipes. And I'm going to share two of them today. Bonus! They are both new family faves. It feels so good to make bread for my family. Something that ties me to history since women have been doing this for their families for centuries.
Honey Whole Wheat Bread
(I ran out of whole wheat flour so, I used half and half white flour. Turned out great!)
Yield: 4 loaves, 16 slices each
2 tablespoons active dry yeast
12 cups whole wheat flour, divided
1/2 cup warm (110o) water
2/3 cup vegetable oil
1/2 teaspoon sugar
2/3 cup honey
5 cups warm (110o) water
2 tablespoons salt
In a small bowl, add yeast and sugar to 1/2 cup water. Do not stir; set aside. In a large
mixing bowl, combine 5 cups warm water with 7 cups whole wheat flour. Mix until water
and flour form a dough. Combine vegetable oil, honey and salt in separate bowl, then add to
dough mixture. Mix until completely blended. Add the yeast mixture, and begin to knead
the dough. Continue to knead the dough as you add remaining flour. If the dough seems
sticky, you may add additional flour in small amounts until the stickiness disappears. If the
dough seems dry, add additional water in small amounts. Knead the dough for 10 - 12 minutes
on low if using a mixer. Knead the dough 18 - 20 minutes if by hand.
Grease four bread pans. Divide dough mixture into fourths. Shape each loaf and place
them into the bread pans. Oil the top of the loafs lightly and cover the loaves loosely with
plastic wrap. Allow the dough to rise in the pans until it has doubled in size. Bake at 350o
for 35 - 40 minutes.
The second one I didn't get a picture of and I SO wish I did. It was the prettiest bread.
Yield: 2 loaves
6 ½ to 7 cups all-purpose flour
1 tbsp shortening
2 packages dry yeast
yellow corn meal
2 ½ cups water
1 egg white
2 tbsp granulated sugar
1 tbsp sesame seeds (optional)
1 tbsp salt
Heat oven to 375°F.
In a large mixing bowl, combine 3 cups of flour with yeast. Heat water, sugar, salt and shortening just until warm (115°F - 120°F), stirring constantly until shortening almost melts. Add to flour and yeast mixture and beat slowly at low speed with an electric mixer for 30 seconds, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a soft dough (~ 2 ½ cups). Turn onto a lightly floured surface and gradually knead rest of the flour (~ 1 cup) into dough until dough is smooth and satiny (approx. 10 min.). Do not under knead. Shape into a ball.
Place in lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double, about 1 – 1 ½ hours. Punch down; divide in half. Cover and let rise 10 minutes. Roll each half into a 15x12 inch rectangle. Starting with the long edge, roll up tightly; seal well. Taper ends and tuck under.
Place each loaf diagonally, seam down, on a greased baking sheet sprinkled with corn meal. Gash tops diagonally every 2 ½ inches, 1/8 to ¼ inch deep. Brush with egg white mixed with 1 tbsp water. Cover, let rise until double, approx. 1 hour. Brush again with egg white, and sprinkle with sesame seeds on top of each loaf, if desired.
Bake in 375°F oven for 20 minutes, then brush again with egg white and bake an additional 20 minutes. Remove from baking sheet and cool on wire racks.
Thank you so much, Erin! And if anyone else would like to be featured on this little old blog, just e-mail me your recipes! Happy baking!