I’m enjoying summer break way too much. I’m going to be so lost when school starts again next month! For now, I’m just soaking up the sun and low-humidity days, long walks, grill-outs at the park, frozen yogurt, and enough free time to make bread from scratch.
I’m packing up to move at the end of this month. We’re moving across town so that we can get a pet-friendly apartment, which means we’re packing everything up, cleaning, and figuring out what to do with the 2-day gap between when we have to leave this apartment and when we can get into our new one. We’re doing it ALL for this creature:
She’s my West Highland White Terrier, and her name is Jade. It’s her favorite color. Jade’s going to be 12 this fall, and I miss having her around. After losing my beagle last summer, I’ve been wanting Jade around for comfort. She’s my baby now. I love her to pieces!
Anyways, back to this bread:
I’ve been on the hunt for a homemade bread that you could slice really thin and make sandwiches with, or slice it thick for breakfast. Not crumby at all. Also, it had to taste amazing as only homemade bread can, and be reasonably healthy because carbs are evil unless you add Omega-3’s these days. Nutrition. Crazy stuff. (I used to be very into it and still like reading about it, but the ever-changing rules of what’s good/bad are ridiculous).
This bread was fabulous, and really easy! 3 ½ hours is pretty quick in bread-making terms, and it went faster since my kitchen was warm from baking cookies, which were also delicious.
Make this on one of these long summer days and you won’t regret it! Enjoy summer while it’s here, because winter is just the worst (other than Christmastime and my birthday).
*Makes 1 loaf
2 c. bread flour
1 c. whole wheat flour (or all-purpose flour)
¼ c. ground flaxseed
1 pkg. (2 ¼ t.) quick-rise yeast
½ c. milk
½ c. hot water
¼ c. canola oil or melted butter
2 T. sugar
1 1/4 t. salt
In the bowl of an electric mixer fitted with the dough hook, combine all the ingredients and knead on medium-low until dough starts to leave the sides of the bowl, scraping down sides as needed. Let knead for 5 minutes. Spray dough with nonstick cooking spray and allow to rise until puffy and almost doubled in bulk, 1-2 hours (I always let mine rise in the oven, with the heat off but the oven light on).
Transfer dough to a lightly oiled work surface and shape into an 8″ log. Place in a lightly greased 8 1/2″ x 4 1/2″ loaf pan, cover loosely with plastic wrap, and allow to rise for about 1 hour, until it peaks about 1″ above the edge of the pan.
Preheat oven to 350 F. Bake for 30-35 minutes, until light golden brown. Test for doneness by measuring interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove from the oven and cool completely on a wire rack before slicing. Store in a plastic bag at room temperature for 3-4 days.
Source: King Arthur Flour