My First Blog Post, Aren't You Excited?!!

Yes! This is my very first blog post.....EVER!!!!!  I'm really looking forward to this and hope it's not a total flop.  I will try to blog (is that the lingo?) on a regular basis, as I love to try new recipes, buy new anything, drink new wines, go on exciting runs with my son, explore the latest kids toys/gear, and just get my thoughts out!  I'm a full time mom so sometimes I talk to myself in my head, and it would be nice to type it down and pretend that there are people out there who value what I'm saying!  Anywho, I hope if you are reading this that you find it fun and entertaining, but if you don't like it that is cool too.  Enjoy!

Okay, well onto the real heart of my first post- Bread.  That's right, and not just any bread but homemade whole-wheat bread!  (Are you riveted yet?)  To be totally honest, making homemade bread used to be scary and intimidating to me.  Seriously, getting the perfect temperature of water to mix the yeast with seemed like a doomed task.  And all the kneading, and knowing when to knead more or when to stop because you are over kneading......  Oh and the waiting!  How long can it take for bread to rise?! Honestly!

Of course this was all before I got a baking book practically dedicated to bread, a stand mixer, and a little bit of patience.  While at first it was a bit frustrating, once I really got into making my own bread it became like second nature.  But I'm not a pro by any means.  I mean, I let the stand mixer do the kneading for me, and my baking book tells me how long to let the machine run, so I just kick back and bask in the glory of effortless bread!  I've made some really delicious breads, but I thought it fitting to post on the whole-wheat bread since I just made it today.  And this is my first blog post so...... (Don't worry, if you aren't into the whole-wheat, there will be other posts about bread, I promise!)  The recipe comes from The Williams-Sonoma Baking Book, and might I add, if you are a serious baker, you should consider investing in a copy.  After all, as it's sub title states, it is The Essential Recipe Collection For Today's Home Baker.  I use mine at least once a week! (and I'm not that serious.) Okay, here it is:

Whole-Wheat Bread
*recipe makes two 9x5inch loaves (or if you don't have pans, shape them to approximate size)

My homemade bread! Doesn't it look like I'm a serious baker?

 

1 1/2 Tbsp active dry yeast
Pinch of brown sugar
1 C warm water (105-115degrees F)
1 1/2 C tepid buttermilk (90degrees F)
1/4 C maple syrup
1/4C canola oil, plus more for greasing
1 Tbsp salt
3 C whole-wheat flour
3 1/2-4 C bread flour, plus extra as needed

In a bowl, sprinkle yeast and brown sugar over water and stir to dissolve. Let stand until foamy, about 10 min.

In a stand mixer fitted with the paddle attachment, combine buttermilk, maple syrup, oil, salt and 2 C whole-wheat flour.  Beat on medium-low speed until creamy, about 1 min.  Beat in the yeast mixture and the remaining whole-wheat flour and beat for 1 min.  Beat in the bread flour, 1/2 C at a time, until the dough pulls away from the bowl sides.* Switch to the dough hook.  Knead on low speed, adding bread flour 1 Tbsp at a time if the dough sticks, until smooth but slightly stick when pressed, about 5 min.  Transfer the dough to an oiled deep bowl and turn the dough once to coat it with oil. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1-1/2 hours.**

Lightly grease two 9x5 inch loaf pans and for the loaves. Place the loaves, seam side down, in the pans.  Cover loosely with plastic wrap and let rise until about 1 inch above the pan rims, about 1 hour.

Preheat the oven to 350 degrees F.  Bake until the loaves are golden brown and pull away from the pan sides, 35-40 min.  Turn out onto racks and let cool completely.

*  I only used 3 1/2 C of bread flour and didn't find the need to add more during the kneading process.
** I always allow bread to rise the max amount of time a recipe gives, just to cover my bases....

This bread tastes better than any whole-wheat I've bought from the store.   I like the touch of sweetness the maple syrup lends.  Who knew maple syrup in healthy bread!  And it makes two loaves, so I kept one out for now and put one in the freezer for later!  This is perfect right out of the oven with some butter and will be great for my husbands sandwiches during the week!  (I myself ate two slices right out of the oven and then two more later with soup that I made for dinner, so maybe my husband won't have any left for the week......well it was the thought that counted!)

I admit that making bread is not a fast process, and requires some time management (what with all that rising....ugh!)  But I encourage you to give it a try, who knows, maybe this recipe will put to rest all those anxieties that homemade bread can conjure!

Mmmmmmmm, whole-wheat bread......(cue Homer Simpson drooling noises)