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Write up a post, publish, then return here and click on Mr. Linky below. A screen will pop up where you can type in your blog name and paste in the url to your own Food on Fridays post (give us the exact link to your Food on Fridays page, not just the link to your blog).You can also visit other people’s posts by clicking on Mr. Linky and then clicking participants’ names–you should be taken straight to their posts.Please note: I return when possible during the day and update this post by hand to include a list of the links provided via Mr. Linky. If I can’t get to the computer to do so, you can access them all by clicking on the Mister Linky logo.
Food on Fridays with Participants
Food on Fridays with Ann
The other day, we ran out of store-bought bread. Instead of running out for a plastic-wrapped loaf from Kroger, I decided to make some whole wheat bread at home. I tried one of the first recipes that came up with the search terms “whole wheat bread recipe moist soft”: Whole Wheat Honey Bread We tried it and loved it. It really is moist and soft, just like I hoped for when I typed in those search terms. We ate the whole loaf in record time.Next day, I made another loaf that turned out as fabulous as the first. Set a new consumption speed record with that loaf.The day after that, I made a third loaf that was just as good as the first two, quickly snapping a photo before it, too, was gobbled up.I’ve never had great luck with bread. Until now.This is officially our bread.I altered the recipe ever-so-slightly, so click on the hyperlink to see the original. My tweaks are indicated below.Everyday Whole Wheat Honey Bread
- 1 1/8 cups warm water
- 3 cups whole wheat flour (I used 2 1/2 C whole wheat flour; 1/2 C white whole wheat flour)
- 1 1/2 teaspoons salt
- 1/3 cup honey
- 1 tablespoon dry milk powder
- 1 1/2 tablespoons shortening (I used canola oil, but several people reported using olive oil with great success, so I’m trying that next time)
- 1 1/2 teaspoons active dry yeast
- (Ann’s addition: 2 or 3 teaspoons of gluten)
The allrecipes.com directions rely on the bread machine to handle everything from beginning to end, but I only use it to mix the dough and handle the first rise. My steps follow:
- Place ingredients in bread machine pan in the order suggested by the manufacturer. Select dough setting, and then press Start.
- When the machine beeps, turn out the dough to a flat surface and knead a few times.
- Form into a loaf, place in pan and lay a clean cloth (dampened with warm water) towel on top. Set in warm place to rise.
- When it rises to almost full size, place in oven and bake at 350º 20-30 minutes, until tapping on the top sounds hollow.
- Turn out of loaf pan and cool on rack.
- Check the time and see how long it takes your family to consume the entire loaf by cutting thick slices and slathering them with butter, jam, honey or Nutella. Great for sandwiches.
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What a beautiful loaf of bread. I try to bake bread when no one else is around because otherwise a loaf and a half disappears as I bring them out of the oven. Everyone grabs their own plate and butter knife and chants, “bread, bread, bread.”
Funny story! No one chants here at our house…yet. But they may start. It’s that good.
Stretch Mark Mama says
I think that’s really smart to use the bread machine for the first rise. My bread seems to take forever to rise on its own.
I don’t own a bread machine, but have great hopes to score one at a goodwill someday. 🙂
That bread machine has been part of our lives since, hm, maybe 1992? Maybe 1993. It’s a workhorse.
April Harris says
I’ll definitely be giving that recipe a try. Your loaf looks beautiful! Thanks for hosting.
You’re welcome, and thanks for the compliment.
This is beautiful bread! I haven’t ventured into the gluten-free bread baking mode yet. Maybe one day.
I linked up some healthy flourless brownies … they are amazing, and I don’t say that lightly.
Flourless brownies! Mmmmm….I’ll try them!
Billy Coffey says
I’m printing this recipe out to give to my wife. That looks SO GOOD!
You’ll never go back…and you’ll never have to run to the store for a loaf of bread on a snow day ever again.
But you still might need milk.
Mrs. Jen B says
I’m so looking forward to checking out everyone’s dishes today! I had a great time last week!
I’m planning to do that later this evening–it’s so fun to see what people share!
This may sound strange, but congratulations! …and man, your lucky…it took me years to get my bread the way we like it (not to mention money spent on a wheat grinder). Do you dare to try and double it?
Oh, Esther….is that a double-dog-bread-dare? Actually, I think I would try…though it might rise higher than my bread machine lid will allow. But I’d love to get two loaves with one effort, and the way the kids are devouring it, two each time would be a wise idea.
And I’m jealous of your wheat grinder! My friend has one and uses it every other day to make their family’s bread. They haven’t bought bread in years!
I tried SO many whole wheat breads (when we could still eat grains, sigh) and eventually settled on one modified from a white bread recipe in an old Doubleday cookbook. It called for scalding the milk before doing anything else and it was consistently fabulous. We’d eat 3 – 4 loaves a week before. The recipe’s on my blog if you’re interested!
My, does that bread look good. I think I could handle this. Confession: not big in the kitchen. Hubs does most of the cooking. He made a pot of gumbo yesterday. It was to die for. Maybe I should tell him to link up!