Barefoot by the Sea: For the love of BREAD (and butter)

Thursday, October 7, 2010

For the love of BREAD (and butter)

Did I ever mention how much I love bread?   Let me clarify, bread with butter.  Nothing like it.  I think I love soup so much in the Fall and Winter because I can feel like I'm eating healthy, all while justifying a huge, warm hunk slice of bread on the side.  A peasant's meal, right?  Well, call me a peasant, because I love the stuff!

I started a Sunday Soup Series year's ago, it's just as it sounds.  Each week, I create a huge pot of homemade soup and a loaf of bread.  We sit down to Sunday dinner and enjoy it by the bowlfuls.  Last week, on a rainy and chilly Sunday, I pulled out my 'ol Bread Baker and made a fat loaf.  (Yes, I cheat by using the bread maker but still try to opt for better ingredients than in store bought stuff).

Sydney also thinks fresh bread makes an excellent art medium in lieu of play dough...

King Arthur's 100% Whole Wheat Bread (yes, I cheat and use a machine).

  • 1 to 1 1/4 cups lukewarm water*
  • 1/4 cup vegetable oil
  • 1/4 cup honey, molasses, or maple syrup
  • 3 1/2 cups King Arthur Premium 100% Whole Wheat Flour
  • 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
  • 1/4 cup Baker's Special Dry Milk or nonfat dried milk
  • 1 1/4 teaspoons salt
  • *Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.


1) In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.
2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
3) Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.
5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.
Yield: 1 loaf.

Happy Baking and Happy Thursday!  
Pssst.....a nice toasty giveaway tomorrow....come back soon!


  1. I was just talking about pulling out the bread maker this weekend! I can't wait....we love bread around here too but I think the butter is just as good!!

  2. I couldn't agree with you more! I could eat just bread and butter until I died and be perfectly content! This recipe sounds great! Gonna try it :]

  3. I need a bread maker! Maybe for Christmas??


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