I just put some bread in the oven. I love the smell of bread and I must really be in a masochistic mood today because I already have the smell of BBQ chicken coming from the crockpot. If DH makes it home before supper he's going to have sensory overload when he comes in the door. LOL I'm making sweet Italian bread, a favorite around here. I used to make it a lot in the States and various friends and relatives used to look forward to it. The only difference now is that I make it with whole wheat flour and raw sugar instead of the white of both. I didn't have to make any adjustments to anything else...it works just great with whole wheat with no "help" at all. (Wish I could say the same about buttermilk pancakes...but I just use about 1/3 c. of white and change the rest to whole wheat and it works fine). Here's my recipe for the bread.
2 pkg (or 2 T.) yeast
3 c. warm water
3T. oil
3 eggs
1 T. salt (I use a little less since DH has high BP)
1 1/4 c. raw sugar
10 c. whole wheat flour
Disolve yeast in warm water. Mix oil, eggs, salt, & sugar til blended. Add four one cup at a time, mixing well after each addition. Knead until smooth and elastic. (This doesn't take too long.) Let rise until doubled. Punch down. Shape into 6 oblong loaves @ 14 inches long (I have Italian bread pans in the States-I'm kicking myself for not having DH bring them back with him). Place on greased cookie sheets. Cover: let rise again. Bake at 350 for 25-30 min.
DH loves this bread and can sit an eat a whole loaf for a snack. It's also great for French Toast (if it lasts that long).
No comments:
Post a Comment