Almost Wonder Bread Recipe

The kids have been asking for Wonder Bread. Having been a kid myself I understand the desire for that fluffy, white, nutritionally void, bread. I had once read that generally when you're craving store bought white bread it's the shortening you desire, so I needed to find a lighter, oily option that didn't make me feel totally guilty. So I took my go to bread recipe and looked to see what I could change to make it more kid appealing and then did a little research on white breads.

                             

Obviously the oats had to go, but I refused to revert to sugar in place of honey. Most of the recipes called for powdered milk, so we added that and played with the flour ratios. My first experiment didn't have enough whole wheat to make me happy, but it was super squishy. After a few more tries I think I have a good "kid" bread recipe to fall back on when the kids get bored of the ole standby.

Ingredients (makes 2 loaves):

2 cups warm water

1 TBS yeast

1/2 cup oil

1/2 cup honey

1 1/2 tsp salt

2 1/2 tsp baking powder

2/3 cup dry milk

2 cups WW flour

4-5 cups bread flour

- Proof yeast by combining with water and letting sit for 5 minutes
- Add oil and honey
- In another bowl combine dry ingredients. I start with 4 cups of the bread flour and add the extra later.
- Mix dry ingredients with wet. If it's still sticky add additional flour in 1/4 cup measurements. Higher humidity days will require more and dryer days will use less.
- Once combined knead for 10-15 minutes. Some breads I can just mix and go, but I find this one requires the kneading.
- Place in lightly oiled bowl and let rise until doubled, about 45 minutes
- Lightly grease bread pans
- Divide dough into pans and let rise 30-45 minutes
- Bake at 350 for 20-25 minutes, until golden
- Slather top with butter while still warm

I have a friend who says the measure of a good bread is the ability to roll it into a ball. I say "mission accomplished!"

Yum!

2 cu

Everyday Wheat Bread

Many moons ago I started making bread for my family and while everyone enjoyed fresh baked bread on the side of meals the recipes left much to be desired when it came to being able to use the bread to make sandwiches or french toast, etc. I then set out to find a recipe that included whole wheat flour, didn't require the specialty extras like wheat gluten, tasted good and could hold up to a sandwich prepared by the man I married. Shouldn't be to hard right? It took me nearly 2 years. But now that I have it figured out life is great and my children no longer look longingly at rows of bread in the grocery store as we cruise on by.

There is something soothing about making bread by hand. Sure I let my happy purple Kitchenaid do most of the grunt work, but I love the feel of dough working between my hands and the counter and thinking of the generations of women before me who have prepared bread for their families in similar fashion.

Ingredients:
2 2/3 cup warm water
2 1/2 TBS yeast
1/4 cup oil
1/3 cup honey
1 cup oats (rolled, steel cut, etc)*
3 cups whole wheat flour
4 cups all purpose flour
2 tsp salt

*I really love the texture of steel cut oats and if you choose to use them I suggest adding them to the water and letting them soak a bit before adding the yeast.

In your mixing bowl add your water and yeast and let the yeast proof for about 5 minutes. Then add the oil and honey and mix it in well, letting set for another 5 minutes.

In another large bowl combine oats, flours, and salt. Mix well and then add to yeast mixture. Stir well. I use the dough hook attachment and just let it run until the dough is mostly combined. Depending on the humidity I sometimes have to add more flour, but this can be done while kneading.

I've been known to skip the kneading step all together if I'm in a hurry or feeling extra lazy. I just let the mixer mix longer. But if you're kneading this is where you turn your dough unto a floured surface and knead your little heart out for about 10 minutes or until the dough is soft and elastic.

Lightly oil a large bowl and place your dough in to rise. I love using my Excaliber food dehydrator's bread rising setting, but whatever method you use is fine. Dough should double, usually within an hour to an hour and a half.

Knead dough a few more times and then shape and place into 2 loaf pans. Bake at 375 for about 25-30 minutes, until golden brown.

Place on wire rack to cool for about 10 minutes and then remove from pan to finish cooling.

I always cut the first heal off and eat it with butter while still warm. It's my special mommy treat for doing all the work. It's my little red hen moment.