I’m often short on time so this is my quick & easy homemade bread recipe. The boys (ahem) including my husband attacks this as soon as it comes out of the oven. They enjoy spreading a pad of butter or jam onto the bread and washing it down with a nice glass of milk. Nothing says home like the smell of homemade bread baking in the oven. Baking is one way that I express my love for my family and I would like to share this with you; so lets get started.
Gather all of your ingredients. Add 1 C of Wheat Flour and 1 C of Bread Flour into the mixing bowl with the salt, oatmeal and yeast.
Put the Milk, Water, Honey and Butter into a saucer and warm it up until they reach a temperature between 120F-130F
*TIP: Over heating the liquid will kill the yeast
Slowly add the warm liquid to the dry ingredients, mixing slowly with the paddle attachment. Once it is well combined, switch to the bread hook and slowly add the remaining flour. Alternate between wheat and bread flour until the dough pulls away from the sides of the bowl.
Once the dough has formed, place the ball onto a floured surface and knead 3-5 times.
Place the kneaded dough into a greased bowl. Put a towel over it and set it in a warm, none drafty area. Allow the bread to rise for 1 hr or until it doubles in size.
After the dough has doubled in size, punch it and separate the dough into 2 equal halves. Then knead it by hand 3-5 times. Put each loaf into a greased 9×5 loaf pan and place a towel over it. Allow the dough to rise for 1hr or until it doubles in size.
Once the bread rises again, bake it in the oven at 350F for 35-45 minutes or until it’s golden brown and cooked all the way through.
3-4 C Whole Wheat Flour
3-4 C Bread Flour
2 Tsp Salt
1/2 C Cooked Oatmeal
2 Packs 4oz Envelops of Yeast
1 1/2 C Water
1/2 C Milk
1/4 C Honey
3 TBS Butter
1 Tsp Vegetable Oil
Instructions: Place 1 C of wheat flour and 1 C of bread flour into the mixing bowl with the salt, oatmeal and yeast. Give it a quick stir it with the mixing paddle. Pour water, milk, honey and butter into a sauce pan. Stir constantly on medium heat until the butter has melted. Be sure to check the temperature constantly. Do not over heat the liquid; overheating it will kill the yeast. Warm all liquids until the temperature is between 120F-130F.
Pour the warmed liquid into the mixing bowl with the dry ingredients while stirring slowly. Once it is well combined, slowly add 1 C of wheat flour then alternate with 1 C of bread flour. Switch to the bread hook and continue to add the flour; alternate between the wheat flour and bread flour 1 cup at a time until the liquid is absorbed and the dough begins to form a ball. Mix it until the dough ball pulls away from the sides of the bowl. Remove the ball from the hook and place it onto a floured surface for extra kneading. The ball will be sticky but manageable so be sure to flour your hands.
Pour the vegetable oil into a bowl. Knead the dough 3-5 times and place it into the oiled bowl. Be sure to rub the oil over the entire ball of dough then place a dry towel over it. Place the bowl in a draft free warm place to rise for 1 hour or until it doubles in size. Once it has doubled, punch the dough and break it into two equal sizes. Knead each ball of dough 3-5 times and place them into two greased 9×5 loaf pans.
I like to use butter to grease my glass loaf pans. Place a towel over the two pans and allow it to rise for 1 hour or until it doubles in size. Be careful when placing the pans into the oven. Sudden movements may cause the dough to fall. Place it in the oven at 350F and bake it for 35-45 minutes or until its completely cooked.
That’s it! I hope that you love this as much as we do. What’s your favorite spread to serve on bread?