Today is bread baking day for me. Hubby prefers my homemade bread to store bought so I like to make sure we don’t have to buy any. I have several favorite bread recipes: Whole Wheat, Pumpkin, and Potato. I also have my great-grandmothers Anadama bread…which I share in another post. I do make other breads now and again, but these are the recipes I use the most.
The first recipe is from one of my favorite websites The Family Homestead. The recipe is for two loaves of Whole Wheat Bread. This is Hubby’s favorite bread.http://www.thefamilyhomestead.com/deliciouswwbread.htm I have a Kitchen Aid mixer and I love making bread with it. The only difference I make from this recipe is that I don’t use fresh ground flour (hope to one day though!), and I mix in two cups of white flour with the whole wheat.
Crystal Miller’s Delicious Whole Wheat Bread – 2 Loaves
2 cups warm water
1/3 cup honey
1 T yeast
1/3 cup olive oil
2 t. salt
1/3 cup gluten flour
5 to 7 cups freshly ground whole wheat flour
In a large bowl or in a large mixer (such as a Kitchen Aid or Bosch type) combine the water, yeast and honey. Let sit for a few minutes to give the yeast a chance to start working. Add the salt, oil, gluten flour and 3 to 4 cups of whole wheat flour. Continue to add more flour until the dough does not stick to the side of the bowl and does not feel sticky to the touch. Knead for 4 minutes in a Bosch mixer or 7 to 10 in other mixers or 10 to 15 minutes by hand.
When dough has finished kneading let it rise once until doubled in bulk (unless you are using a Bosch type mixer and in this case you can skip the 1st rising). Punch down dough and divide it into 2 pieces and form into loaves and set in bread pans.
Let it rise in a slightly warm oven (this means that you turn the oven on for just 2 or 3 min. or until you can feel the heat and then turn it off, if it is too hot then it will kill the yeast) for 15 to 25 minutes or until the dough is ½ inch above top of pan. Turn oven to 350 (without taking bread out) and bake for approx. 30 minutes or until golden brown.
The next recipe is from AllRecipes.com. Of all the recipes for pumpkin bread, this one is my favorite. I don’t use canned pumpkin though, I have fresh pumpkin that I store in the freezer by the cup…and I have several pumpkins waiting to baked and frozen as we speak. lol I love pumpkin…muffins, pancakes, bread etc. http://allrecipes.com/Recipe/Pumpkin-Bread-IV/Detail.aspx
Pumpkin Bread IV – 3 loaves
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9×5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
The last recipe I’m sharing today is for Potato Bread. Not sure where I got this recipe since I wrote it out when I first moved out on my own and didn’t write where I found it. I really like this bread, but don’t make it as much as the others because to me it’s a lot of work…but it’s yummy. I also don’t hand knead it, I use my Kitchen Aid mixer.
Potato Bread – 2 Loaves
1 medium/large potato
2 tsp. active dry yeast
1/4 cup warm water
1 cup fresh yogurt or buttermilk
1 cup hot potato water
2 tbsp. honey
2 tbsp. oil
6 cups whole wheat flour
2 1/2 tsp. salt
Peel the potato and trim off eyes and dark spots. Cut into quarters and boil until tender. Drain, reserving water.
Dissolve the yeast in warm water. Blend the liquids and the potato together.
Combine the flour and the salt thoroughly., Combine liquids and drys. Dough will probably be a little stiff; depending on how much water your potato contained. Add water on your hands as you knead for about 20 minutes so that you end with a supple, soft, very bouncy dough.
Form dough into a ball and place it smooth side up in the bowl. Cover and keep in a warm, draft-free place. After about an hour and a half, gently poke the center of the dough about 1/2 inch deep with your wet finger. If the hole doesn’t fill in at all or the dough sighs, it is ready for the next step. Press flat, form into a smooth round, and let the dough rise once more as before. The second rising will take about half as much time as the first.
Divide into two loaves, though if you have added extra potato or if your flour is very good, or if you are a super kneader, there may be more dough that you require for two normal loaf pans. If you have a scale, for loaf pans each loaf should weigh about 1 2/4 lb. or 800 g. You can also make hearth loaves as this dough makes wonderful hearth loaves, or just form the usual two loaves, plus a few rolls or buns.
Let loaves rise in a warm, humid place until a gentle indentation of your wetted finger fills in slowly. Traditionally, potato bread has a dusty, floury crust. To achieve this effect, dust the loaf lightly with fine flour – pastry flour is best – just before baking. The flour will stick if the bread has been proofed in a humid place; otherwise, spray the crust lightly with warm water before dusting the loaf. If you make hearth loaves, slash them before putting them into the oven; the tic-tac-toe pattern or just three parallels, work well. We usually slash the loaves in pans too, because this bread almost always rises very well in the oven.
Bake in preheated 350F oven for nearly an hour.
Notes: You can use leftover mashed potatoes. Use 1 to 1 1/2 cups per recipe. You may want to reduce the bread’s liquid or salt measure slightly depending on the mashed potatoes.
For richer flavor and a little more rise, include an egg as part of the liquid measure. Beat it into the yogurt or buttermilk before adding the water.
For a close-textured crumb, particularly pale and milk-sweet, stir six tbsp of powdered milk into the dry ingredients.