loaves of love...

I made homemade yeast bread yesterday. It had been awhile. Hubby has been asking for it over the last few weeks. Life finally slowed down enough for me to have time to make it. It was so good. I made the Honey Whole Wheat Sandwich bread recipe from America's Test Kitchen Family Cookbook. I substituted flax meal for the wheat germ and it was delish.

It sliced beautifully and was fabulous toasted with honey and butter. The scents wafting through the air yesterday took me back to my mothers kitchen. We would come home from school and there would be loaves of bread hot from the oven. Mom would give us each a slice with a pat of butter. Oh the joy of that moment. Such sweet memories.

I hope this loaf helps create some new memories in your kitchen.

Celebrate the Feast!

American Sandwich Bread
adapted from America's Test Kitchen Family Cookbook

1 cup whole milk, warm
1/3 cup water, warm
1/4 cup flax meal
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
3 tablespoons honey
1 1/2 cups whole wheat flour, plus extra for counter
2 cups bread flour
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
2 teaspoons salt

Whisk the milk, 3 tablespoons of the butter, water and the honey together in a large liquid measuring cup. Mix 3 1/2 cups of flour mixture, yeast and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 1 minute.

Increase the speed to medium low and knead until the dough is smooth and elastic, about 10 minutes. (this can also be done by hand). If after five minutes, more floor is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough cleans the side of the bowl.

Turn the dough onto a clean counter and kneed by hand to form a smooth round ball, about 1 minute. Place bowl in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise rise in a warm place until doubled in size, 1 1/2 to 2 hours.

Punch down and turn onto a lightly floured counter and form into a loaf. Place in a greased 9-inch loaf pan. Wrap tightly and let rise a second time 1 to 1 1/2 hours.

Take 1 tablespoon melted butter and brush over top. Place on center rack of 350 degree oven. Place another pan filled 3/4 with water next to the loaf pan.

Bake 40-50 minutes until golden brown and the inside temp is 200 degrees.