lovin' my loaves.

my first attempt at baking bread - on saturday night - was a big failure.  i'm pretty sure i killed the yeast because the buttermilk i was using was too hot {totally my fault because i forgot i had it one the stove...d'oh!}.

i tried again on sunday afternoon.  this time, i used a different recipe.  and, this time, the outcome was totally different.  and, if my bread baking experiences continue to go this well, then we plan on never buying another loaf of bread from the store ever again. 

{the dough...after rising for an hour...success!}

{yeah, none of my loaf pans match}

voila...three loaves of honey wheat bread.  three.  the house smelled wonderful as the bread was baking.  i was just thrilled that the dough was cooperated & rose not just once, but twice as the recipe stated.  i was also thrilled that i did this.  by myself.  without the help of a bread maker {although i am inheriting my father's old bread maker and i cannot wait to use it}. 

want to make some honey wheat?  here's the recipe...

simple whole wheat bread from allrecipes.com

Ingredients:

3 cups warm water (110 degrees F/45 degrees C) 2 (.25 ounce) packages active dry yeast 1/3 cup honey 5 cups bread flour

3 tablespoons butter, melted 1/3 cup honey 1 tablespoon salt 3 1/2 cups whole wheat flour 2 tablespoons butter, melted

Directions:

1.	In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.	Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3.	Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4.	Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.