I am amazingly lactose intolerant. We’ve had a really hard time finding bread I can eat! They always seem to sneak in nonfat dry milk or whey other terribleness. I started making my own recently and I love it! No more bloating, no more cramps – only delicious and awesome homemade bread!
It doesn’t store as long as the store bought stuff, but it makes the best toast and sandwiches!
I like to store it wrapped in freezer paper – it keeps for up to a week this way, as long as it’s not too humid or hot. I found out a couple weeks ago that leaving it in sunlight on a humid day turns the inside of the freezer paper into a mini-jungle. I was pretty damn amazed by all the mold that grew. 😛
homemade sandwich bread recipe:
- 1 cup whole wheat flour
- 1 cup+ all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar or honey
- 1 tablespoon oil (I like canola!)
- 1 cup warm water
- 2 teaspoons yeast
You’ll also want to have a 1.5 pound loaf pan, cooking spray, an some plastic wrap.
how to do it:
- Combine the warm water with the yeast, oil and sugar. Mix well until the sugar and yeast are dissolved.
- Add in the salt and the cup of whole wheat flour. Once it’s mixed and everything is wet, cover it with plastic wrap and let the yeast eat for a half hour.
- After the half hour, the yeast and whole wheat mix should be nice and fluid and bubbly.
- Add in one cup of all purpose flour and stir. It should pull away from the sides like the photo above. As soon as it does, you know you have enough flour to start with!
- Flour your work surface and dump the wet dough onto it. Put a little more flour on top of it!
- Now you’ll be kneading and adding more flour as needed. Knead for eight minutes or so, and keep adding flour a little at a time until the dough becomes soft and elastic, and isn’t very sticky to the touch. 🙂 (I like to set an alarm. This will seem like a long time and you might give up before the time is up otherwise.)
- Once it’s nice and kneaded, put some flour in the bottom of your bowl and place the dough on top.
- Cover with plastic wrap and let it sit until doubled 30-45 minutes.
- Punch the hell out of it! You need to get out all the air bubbles. Flatten it. 😀
- Spray your baking pan with cooking spray and form the dough into a loaf that will fit easily in the pan.
- Preheat the oven to 350 F while you wait for the dough to rise again – once it comes over the edges of the pan you are ready to put it in the oven.
- Bake for 40 minutes at 350 F.
The baking is the trickiest part. 40 minutes works well for me and my oven – but you’ll have to feel it out! 30 minutes resulted in damp bread, 35 wasn’t brown enough on the outside – but 40 minutes fixed all those issues. 😀
The more often you do it, the more you’ll figure out the best timing for you.
This is really my go-to bread recipe. I’ve tried so many before that just didn’t have the best return when it came to the amount of effort and time I was putting in. It’s disappointing to have to wait 18+ hours for bread with a super large crumb, or spending hours punching it down, kneading and letting it rise only to have it turn out like a brick. It’s happened so many times to me over this last year!
And now, I actually need to go make a new loaf. I finished off the one I had with some strawberry jam. Ohhhhhh yeah. 😀