Honey Whole Bread & French Bread

I'm on another bread kick.  I seriously LOVE making break.  Maybe it's because it always turns out so well and frankly, it's always a crowd pleaser.  Who doesn't love the smell of freshly baked bread, or the crunch of the crust, or the soft inside.  Just thinking of it makes me want to go get my fifth piece of bread tonight.  Seriously, I've had a lot of bread today.

Here is the recipe I use for my weekly sandwich bread.  This bread is what we use to make B's DAILY grilled cheese sandwich.  Or when she just likes to eat "toast".  (Bread with butter on it).  And it is delicious.

Honey Whole Wheat Bread (Recipe found here).

Mix in a large bowl:
2 c. whole wheat flour
4 c. bread flour
2 T white sugar
1 1/2 t. salt
2 packets active dry yeast

In a separate, microwave safe bowl, mix:
1 2/3 c. water
1/4 c. honey
2/3 c. milk
1/4 c. butter
Microwave until the butter melts.  Add to the flour mixture.

Knead until it pulls way from the bowl, adding more flour as necessary, about 5 minutes.

Let rise 1-2 hours in a warm place.

On a floured surface, roll out into a long rectangle (the width should be about as wide as the bread pan you plan to use).  Roll up the dough like a ho-ho. (How better to describe it?  Everyone knows what a ho-ho is.  Haha).

Place in a greased bread pan and let rise again, about 30 minutes.  Let it rise until it is about 1 inch above the top of your pan.  Cook at 425 for 30 minutes.

Let cool about 10 minutes before you cut into it.  (I never do this and the edge always ends up a little flat.  Haha, I can't withstand the smell of fresh bread!)

EASILY 5 stars.


The next bread recipe I tried to day for the first time is a french bread recipe I got from a friend on Pinterest.

It goes like this.

French Bread recipe (this amount makes 3 small loaves or 2 large):
Mix together in a large bowl:
2 1/2 c. warm water
2 Tbls. yeast
3 Tbls. sugar
2 Tbls. white vinegar
Let sit until bubbly (about 3-5 minutes). Then add:
1 Tbls. salt
1/3 c. oil (I use Canola)
6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, but firm enough to mold into dough loaves

Knead for 2-5 minutes and then let rise.  When dough reaches the top, punch it down and let rise again.  Do this 2-5 times depending on how long you have.

Put the dough on a greased countertop and divide into 2 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. (My dough was really soft and didn't hold its form super well, but it still worked just fine).  Slash tops of bread diagonally 3-5 times and cover with a beaten egg. 

Let rise 30 minutes (or until doubled)on the counter. Bake at 375 for 30 minutes. Enjoy! 

Another success!!!