I love to make bread at home. I bought a bread machine last year, and have discovered a few recipes that my family and I love. I used to make it the traditional way with my mom when I was younger, and it was such a process. On top of that, my mom would always mix in tons of stuff that I found rather undesirable. I love nuts, but I’m kind of weird with the concept of crunchies in my smooth food items. I.e., I’m the only one in my family that likes creamy peanut butter, and when I make bread, only quick breads get any nuts. My husband tries to play the “I don’t like nuts” card frequently, but I know I did that as a child and my mom never gave in so why should I? Hehee! Anyway, he’s a big boy…he can handle. So here’s my recipe for both traditional bread makers and bread machine makers. The great thing about this recipe is that the bread stays fresh for a few days! Maybe it’s all the honey?
Yield, one loaf.
1 1/3 C warm water
1 T active dry yeast
1/4 C honey or 1/3 cup sugar
2 3/4 C Whole wheat flour (Use white wheat-yum!)
1/4 C wheat gluten (This is very important for giving the wheat flour a good fluffy rise, find it online or at a heath foods market-Bob’s red mill or King Arthur Flour Co)
1 teas salt
2 T Nonfat instant dry milk
1 T Butter or oil
1 T white vinegar or ACV vinegar
1/4 C potato flakes
Traditional method: Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1-
1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake @ 375 degrees for 20-30 minutes in a 8-9 inch bread pan until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the
ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)
Mix the following together in a medium bowl: 1 ½ C flour ¾ C Unrefined, organic white sugar ¾ teas baking soda ¾ teas baking powder Set Aside Mix well the following in a large bowl: 2 Eggs 1/3 C butter 1/4 C Coconut Oil (Or you could just use all butter) ¾ C Buttermilk 2 Large mashed bananas Add dry ingredients to wet and mix until combined. Batter will be lumpy. Pour into paper lined or greased muffin pans. This amount makes 12 muffins and one mini loaf of scrumptious banana bread. Bake muffins for 20 minutes @350 mini loaf may take up to ten minutes longer. Test with toothpick to ensure it’s done. My own notes: