Bread

So, I've taken to baking bread lately. Boyd had brought home a couple of wheat bread mixes that turned out really good (especially toasted with avocado spread which had a bit of garlic, sour cream & lemon in it). We went through those two loaves and it inspired me to pull out a recipe that I had from growing up. It is now in "My" cookbook, but it references that it is from the Zondervan Family Cookbook originally.

90-Minute No-Knead Bread

1 cup warm water
1 package yeast
1 tsp. salt
2 Tbsp. sugar
1 Tbsp. oil
About 2 1/2 cups flour

Dissolve yeast in warm water. Add salt, sugar, oil and about half the flour. Stir vigorously for 1 minute. Stir in the rest of the flour, adding enough to make a soft dough. Let stand for 15 minutes.

Turn out on a floured surface (wax paper fits nicely in one of my cookie sheets and somewhat contains the flour cloud) and beat with a wooden spoon or rolling pin for one minute, folding dough over when it becomes flattened (I enjoyed just using my hands to smack it - good stress relief whatever you use).

Form into a loaf and place in a greased 9x5" loaf pan. Cover and let rise in a warm place for about 30 minutes, until doubled. Bake at 400 degrees for 18 minutes.

The picture above is from this afternoon when I decided to switch things up. I added 1 cup white flour, 1 cup wheat flour and 1/2 cup flaxseed meal. Just used white flour to dust for the smashing part. This loaf is phenomenal! It did not rise as much and is more dense, but the flavor is great. Dalton really liked it too, which says a lot for something that is slightly better for him than white bread. Hope you enjoy!