I love homemade bread!
French bread, sweet bread, dinner rolls … it doesn’t matter. If it is homemade and it is fresh, I love the stuff! For the past couple of years however, I have been limiting my bread intake like crazy. Yes, I still had it now and again, but it is not something we kept stocked in the house. Bread was a special occasion thing, instead of a daily eat-it-with-every-meal type of thing. The same went for pasta, and anything else made with flour.
Very recently though, we have discovered (due to a medical issue I have) that if I eat some type of bread product first thing in the morning, it settles my stomach, and I can live a relatively normal life. It doesn’t matter if it is toast, banana bread, muffins, etc., as long as I have some sort of bread. Not oatmeal. Not cereal. Just bread. Crazy.
Soooo … even with this discovery, I still didn’t want to eat bread that is purchased from the store. Have you *seen* how many non-pronounceable ingredients are in that stuff?! Or how many ingredients, period? Ugh.
Today, the mother of one of my friends posted a recipe for a simple 5-ingredient bread on her Facebook wall. Yes! I had to try it out. This, my friends, is the result:
Soft on the inside, with a nice little crust on the outside.
This bread is a bit dense, but not super heavy like I thought it might be. Yummy stuff! Are ya ready to bake?
- 2 cups warm water
- 2/3 cup honey – * I only use 1/3 cup, and find it works just as well!
- 2 tablespoons dry active yeast
- 1/2 tablespoon salt
- 6 cups bread (or all-purpose) flour
- Preheat oven to 325°.
- Whisk warm water and honey together until honey is dissolved.
- Whisk in yeast, cover with a towel, and let sit for 20 minutes. When you uncover it, you should have a nice little frothy/bubbly type layer on top.
- Mix in salt, then add flour, one cup at a time.
- Turn out on a lightly floured board and knead for about 5 minutes, or until it is smooth and elastic.
- Place in a lightly oiled bowl, cover with a towel, and let rise for 1 hour.
- Punch down dough, knead slightly until you have it back into a ball, then divide into two loaves.
- Place in two lightly oiled loaf pans, cover with a towel, and let rise for another 30 minutes.
- Remove towel and place in oven. Bake for 30-40 minutes, until lightly browned on top. (My oven took 40 minutes)
- Remove from pans, and place on cooling rack.
That’s it! Pretty simple, eh?
I should mention a couple of my personal notes here.
First, I changed the amount of yeast in the original recipe from 1 3/4 tablespoons to 2 tablespoons, simply because it is easier. lol It made the bread rise nicely though, and I think if I had used less, it would have been more dense.
Secondly, I didn’t ever turn out my bread to knead on the counter. I let my KitchenAid do all the work for me. :) If you don’t have a KitchenAid though (or a good bread/dough mixer), make sure not to skip that step!
Lastly, if you don’t have honey, you can use the same amount of sugar as you would honey, but add 1/4 cup of oil to the recipe when you are adding the salt. (step 4) Then bake it at 350° instead of 325°.
Even though I know this was posted on Facebook, I want to give you the link to the original recipe. Why? Because it is the nice thing to do.
You can find it here.
Happy Baking, my friends!
P.S. I admit, I am still struggling with the whole mindset of eating bread. I know it’s not good for you. I know that the flour we have today is not the flour our ancestors had. I know that it is full of empty carbs, and has no nutritional value. That being said, it is the one thing that has helped me tremendously with being able to get out and live life more normally. Such a strange paradox. If you have a great tasting non-flour bread recipe, I would love for you to share it!