Recipe: The pursuit of the perfect bread

>> Monday, April 11, 2011

I have been scouring the internet for a bread recipe that will be both easy and delicious. Most important, it needs to hold its own as a sandwich. I recently found a fabulous recipe. I have made it twice now and it is so simple, yet wonderful.  When it is raising and baking it smells like pizza dough. Drives you crazy with the good smell!

It is everything my family wanted: moist, soft crust, whole wheat, not too heavy. And everything I needed: all common ingredients, simple to make, adaptable to bread machine, and healthy.  Ideally it would be all wheat, but I have not found a whole wheat recipe that is not too heavy. I hate heavy bread. In fact, I am a white bread fan. But I am not a fan of the high blood sugar it gives me. So this seems a good compromise.

At first, I was worried about how to keep the bread from going bad, since it doesn't have any preservatives. Now I need to find a way to keep my family from consuming it all in one sitting!
At this rate I will be making a loaf each day!

The original recipe can be found here. I have changed it slightly.

 Honey Wheat Bread

2 t. yeast
1 cup water, 110º F
1/8 -1/4 c. honey
1 c whole wheat flour
2 c. white bread flour
1 t. salt
1/4 c olive oil

Fill a glass measuring cup with 1 cup tap water. Put candy thermometer in it. It should be between 105º and 115º BUT NOT ABOVE 120º or it will kill the yeast. If it is too cool, heat in microwave for a few seconds (maybe more, depending on your microwave); too hot, leave thermometer in dish and let cool. Once temp is in the correct range, add yeast. Squirt or pour honey into yeast mix--I just eyeball it. Stir to mix. Set timer for 10 minutes. Let sit to get foamy and bubbly.  You should be able to see the yeast getting active.

When timer goes off, pour yeast mix into bread machine bowl. Top with flours then salt. Spread flours out so it covers the yeast mix, if necessary. (I can't remember why I do this, but I do).  Pour oil on top last.

Set bread machine to dough setting.*

When machine is done (mine takes about 1.5 hours) remove from bread bowl. Place in conventional in greased bread loaf pan. Bake @ 350º for 30 minutes. Remove from pan to a wire rack immediately. Cool COMPLETELY before attempting to cut. This makes a big difference in getting good slices with no tearing.

Next, I am going to try another rise once the bread is in the loaf pan.

* I have also used the white bread setting and it turned out fine. I just like the crust better in the oven.

-------Comments feed my hungry blog-------


thea April 11, 2011 at 12:33 PM  

sounds like a good recipe to try. I don't have a bread machine but I don't think that'll make a difference. thanks.

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