Thanks to Jenn at Family in Feast and Feria who started it and Mary at Our Domestic Church who passed it on to me, I got involved in one of those crazy, recipe exchange, chain letter things where you have to get 10 of your friends to cooperate otherwise it's your fault the chain is broken. Oh, the STRESS!
Anyway, I went ahead with it all and don't tell the ladies, but I'm so having fun getting recipes in my email box! One friend actually emailed me her 86-page collection of tried-and-true recipes -- and she's a great cook.
But there's one I want to focus on today. A while back 4real friend, Lissa, started a blog to talk about making bread with her daughters. At the time, she asked for recipes and assistance, I didn't have any to give. Well, Lissa my friend, here's a bread recipe that would be great for you and the girls.
I'll call this one Kristie's One-Hour Whole Wheat Bread, as a friend from South Carolina named Kristie sent it to me (aren't I creative?). Enough chit-chat, here's the recipe:
Kristie's One-Hour Whole Wheat Bread
Heat to body temp: 1 c milk + 1 c plain yogurt
meanwhile prove yeast: 1/2 c hot water + 1 T yeast + 1t sugar
Transfer liquids to a large bowl and blend in: 2 c whole wheat flour + 1 T honey
Cover and let rise 15 min in warm spot. . . . .
While waiting, sift into a separate bowl
1 t baking soda
1 t baking powder
2 t salt
4 c white flour
When the bowl of batter has sat for 15 minutes (should be bubbly or frothy), then add: 1T oil and the sifted dry ingredients, 1 c at a time, until you have a nice, stiff dough.
Divide into two and knead into 2 stumpy footballs and place on baking sheet.
Cut slashes across the top with a knife and allow to rise another 10 minutes in a warm spot. Bake 400 for 25 minutes.
This makes the BEST wheat bread! One loaf was GONE at dinner and I tried to hide the other loaf, but dh found it and had some for breakfast! It is great with a bit of butter and honey, plain or toasted. And it's so fast to do!
THANKS so much Kristie for this bread recipe! And to all the other wonderful folks who passed on their favs -- my family will be eating really well for a long time!
moving again ...
13 years ago
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5 comments:
Well Jenn didn't start it, but she did send it to me. Do these things really ever have a beginning? - they seem to have always been - neverending cyberchains.
I'm glad that you are enjoying getting the recipes - it has been fun.
Just a little confused--
The recipe is called whole wheat bread, but uses white flour. Should I be adding whole wheat flour, or processed white flour?
Meredith,
The recipe uses both whole wheat and unbleached white (at least I used 2 c whole wheat and 4 c unbleached all purpose) and it seemed to work fine....
Does that make more sense?
We have a bread machine on loan now and son Thomas has been having a lot of fun with it. Thanks for the recipe..
I was just looking over old comments on my blog and noticed your comment about the cranberry pecan pie. Did you ever make one? My husband is still raving and wondering when I'll make another one. The bread recipe looks good. My kids love making one hour bread, so this will be a nice addition to their recipe collection so far. Thanks.
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