recipe:: light wheat bread.

i found this glorious loaf of goodness through another blog...which lead me to the original recipe. and golly-be! does this woman know how to cook & bake! she certainly channels june cleaver...

anyhow...jon & i were out of bread a couple weeks ago, so i decided to try my hand at making a real loaf of bread, sans box of pre-measured ingredients. and yesterday when we went to pick up apples at the grocery store, we opted out of buying bread because this recipe is just that good.

minimal kneading required...& no sugar!!! i've adjusted the ingredients to basic "staples" we always have, instead of including fancy things like "self-rising flour"--the yum-factor is still the same.

2.5 cups whole wheat flour

1.5 cups all-purpose flour

1.5 teaspoons salt

3 Tablespoons milk (i use soy milk)

1.5 teaspoons yeast (this equates to just about 1/2 the envelope if you buy packets)

Mix all ingredients in large bowl or better yet, your electric mixer...

1.5 Tablespoons honey

2 Tablespoons unsalted butter, room temperature

1 1/4 cups water, room temperature

Add honey, butter, & water. Mix again until ingredients are combined. Knead by hand approx. 10 minutes or better yet, 6 minutes on medium speed in electric mixer.

Oil large bowl. Place dough inside. Cover with plastic wrap & let rise for 1.5-2 hours.

Remove from bowl, press into rectangle, roll dough (like a cinnamon roll) & place in bread pan with ends of dough touching both ends of the pan (for even rise). Let rise again 60-90 minutes.

Heat over to 350. Place small bowl of water inside with bread. Bake 30 minutes, rotate 180 degrees, bake another 30 minutes. When you remove bread, inside temperature should be at least 160 degrees--tested with meat thermometer. Let cool until room temperature...(good luck with that!).

Eat entire loaf in two days.

Not that I did that or anything....