Romance Writers Weekly – Bread Baking Time!

Welcome everyone! I know it’s a very tumultuous time right now, but let’s take a moment and try immerse ourselves with love.

If you missed what the talented Caro Kinkead had to say, just click and pop back.

This week I pose the question to my fellow authors:

Besides the usual baking of cookies or treats, has anyone baked a really good loaf of bread? Do you have a special bread recipe from a loved one, or one that you’ve come up with yourself? Share your recipe!

I just love the smell of warm bread cooking in the oven. I have to say, I honestly haven’t made bread before this pandemic. I’ve made banana bread, but that’s it. Now here is mine, it’s pretty tasty, enjoy!

Honey Whole-Wheat Bread

• 2 pkgs (5tsp) active dry yeast
• 2 cups whole milk, heated to warm (105-115F)
• 1/4 cup mild honey
• 2 large eggs
• 6 cups whole wheat flour, plus extra for kneading and topping
• 2 tsp sea salt
• 6 Tablespoons unsalted butter, room temp

Stand mixer:

1. Dissolve the yeast in the milk and let stand until foamy (about 5 min)
2. Stir in the honey and eggs.
3. Add flour, salt butter.
4. Place bowl on mixer attach dough hook, and knead on low speed.
5. Add a little more flour as needed for dough to come away from the sides of the bowl after a few minuets of kneeding.
6. Knead until dough is smooth and elastic, 5-7 minutes.
7. Form dough into a ball and transfer it to a lightly oiled bowl. Cover bowl with plastic wrap and let dough rise in a warm spot until it doubles in bulk, 1 1/2 – 2 hours.
8. Butter two 9×5 inch loaf pans.
9. Punch down dough using pastry scraper, scrape it out onto a clean work surface. Cut it in half with a sharp knife.
10. Roll bottom third up onto itself and seal it by pushing it gently with the heel of your hand. Continue rolling and sealing the dough until you have an oval log. Place log seam side down, in prepared loaf pans. Pres on them to flatten them evenly into pans.
11. Cover loosely with a kitchen towel and let loaves rise in a warm, draft free area until they double in size, 45-60 min.
12. Position rack in middle of oven, preheat to 375F
13. Dust the tops of loaves with flour. Bake until they are honey brown and sound hollow when tapped. 35-40 minutes.
14. Remove from pans and let cool completely on wire racks before slicing.

My friend shared a recipe with me that is only flour, salt, yeast and water. It is delicious! I’ll save that for next time.

Now continue on the hop to see what recipe the incredible Leslie Hachtel has to share. Until next time!