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I beg you not to hate me for what I’m about to tell you: I make my own bread.

I know, I know! I’m one of those people. I probably have my own wheat fields and store my scythe next to the 200-year-old quilting loom, which I’ve used to make intricate quilt patterns since I was three.

Okay, it’s not that bad. I just make bread. After breaking three bread machines, I went back to basics. Yes, it takes a big chunk out of my day, so I make about eight loaves at a time. This lasts us almost three weeks…if I don’t give any away. But I like to give it away.

Yum!

I’m soy intolerant. It’s tough to find store-bought bread that isn’t made with soy products—the flour, the oil, the lecithin. Mainly, the soybean oil. That one really messes with me.

I could buy some specialty breads, but they cost at least twice as much. Homemade bread is equivalent to the price of the regular, store-bought varieties. That cost includes using butter, milk, honey, wheat germ, and sea salt. So, it’s healthier, heartier, and it tastes incredible.

It’s also a perk that my children think store-bought bread is a treat. Whoo hoo! We get Nature’s Own and Skippy today? Suddenly, I’m the greatest mom ever.

Punch that dough into shape!

Punch that dough into shape!

My sister came over to learn how to make bread. When it came time to knead it, I asked, “Wanna try?”

She worked the dough for a while. “Is this good?” she asked, showing me her progress.

“It needs to be more elastic. Punch and roll it.” I showed her what I meant. “Remember the Tae-Bo fast punch? That’s a good one.” I demonstrated.

She started laughing. “So this is why you like making bread,” she said as I socked the dough with a right uppercut.

“Totally.”

Here’s my bread recipe presently. It changes. (Currently, I’m experimenting with yeast substitutes, since that’s the most expensive ingredient.) Feel free to substitute bread flour, since the bromate makes the bread less likely to fall apart. Using all-purpose flour means having to work the dough more to get a firmer loaf.

Homemade Honey Wheat Bread

(Makes 4 loaves)

2 cups scalded milk
½ cup honey
5 1/3 Tbsp. butter, melted
2 Tbsp. salt
2 pkg. (1 ½ Tbsp.) active dry yeast
2 cups cold water
1 cup wheat germ
2 cups whole wheat flour
6 cups all-purpose flour

Mix melted butter, honey, and salt, pouring in scalded milk. Add the cold water. Sprinkle yeast over the top and stir until dissolved. Add wheat germ, whole wheat flour, and 1 cup of all-purpose flour. Beat well with electric mixer. Add enough remaining flour to make a soft dough, stirring with a wooden spoon or dough hooks.

Turn dough onto floured board and knead for 10 minutes. Place in a greased bowl; let rise until doubled in bulk (1 ½ hours). Punch down; let rise again until doubled (1 hour). Shape into 4 loaves, and place in greased loaf pans. Let rise until doubled (1 ¼ – 1 ½ hours).

Bake at 375, keeping low in oven for 25-30 minutes for freezing or 35 minutes, or until golden brown, for serving.

One of these days I hope to get my own grain mill. Electric. No, I don’t intend to grind wheat by hand. Really.

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