Simple Bread Baking By Hand...

I posted a SUPER LONG post a little ways back about my bread baking. In retrospect, it was overwhelming to say the least. Although there are a lot of super great tips, I neglected to make sure I left instructions for those of us who might be just getting started with making bread by hand. The following is a condensed reprint of Marilyn Moll's Bread Recipe from Urban Homemaker. Marilyn's website is WEALTH of information. Be sure to check her out!

Don't worry about the special stuff this recipe calls for if you don't have it. Regular yeast from the store will suffice to get started and so will Vital Wheat Gluten if you don't have Dough Enhancer. The longer you bake bread the fancier you can get! Just get started. If this recipe seems to be too much just get any old recipe and start somewhere! You'll love your own homemade bread!

Hand Method: (yields 2 loaves)

1/3 C honey
1/3 C oil
2 1/2 C Warm Water
1 1/2 TB Saf Instant Yeast
2 1/2 tsp Real Salt
6-7 C Fresh whole wheat flour
1 1/2 TB Dough Enhancer

Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and 4-5 C additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.

Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. Six to ten minutes of kneading by electric mixer should be sufficient to develop the gluten if you are using fresh flour. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.

Form the dough into 2 loaves if using the hand method. Place the dough into greased loaf pans. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).

Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.