The Official Plan, which includes baking lots of bread

I feel like we are actually getting somewhere, or being somewhat productive these days. Especially since Jesse and I sat down one night when the kids were in bed and made a plan to help us be more consistently out of the grocery store.
We go to two different butchers (one for chicken and eggs; the other for cheese, eggs and meat), so we decided to go to one on the 2nd saturday of the month, and the other 2 weeks later. This will hopefully keep our freezer and fridge stocked up. On the way home from each butcher we go to Bennet’s Apple Store to get our apple cider, fresh peanut butter, apples and other vegetables, and if we need to, bread, pies, local honey and maple syrup. Oh, and we always end up with some cider doughnuts. It’s a dangerous place to go on a saturday morning because the smells are amazing!
On the weekends off from the butchers’, we scheduled a bread making day. My first batch of bread was heavy and very dense, perhaps from the lack of experience and not using a recipe. Jesse tried next and did a bit better.
One day when the kids were napping I decided to give it another go. I made 2 loaves of honey white bread, 2 loaves of a dark spelt and flax bread, along with a zucchini loaf and a banana loaf.

I actually changed the recipes a bit so that the white bread was half spelt, and I used quick rising yeast, rather than the conventional stuff. This way I only had to let it rise once. The bread was good, and we ate a lot more than we normally would in one day. The rest went in the freezer to eat as we needed. If you haven’ tried making bread, you should.
Honey White & Spelt Bread
I make mine with an electric stand mixer with a dough hook attachment (you can also knead by hand if you don’t have a stand mixer. Jesse’s mom made bread for years and never used anything but elbow grease.)
• 1/2 cup warm water (110 degrees)
• 2 packages (approx. 2 1/2 tsp each) quick rise yeast
• 1 tsp sugar
Dissolve the Yeast in the warm water and sugar. Let it sit for 5 minutes, until the mixture starts to bubble (this is how you will know if your yeast is active.)
Add:
• 1 1/2 cup warm whole milk
• 1 1/2 Tbs honey
• 2 large egg yolks
Mix to combine for 5 minutes while adding:
• 3 cups flour (I used part all purpose flour, and part dark spelt flour)
• 1 Tbs kosher salt
Slowly add 2 more cups of flour, just enough so that the dough doesn’t stick to the bowl.
Knead for about 8 minutes in the mixer. Then 1 minute by hand.
Grease bread pan. Shape the dough into two balls per bread pan and place side by side.
Let rise in a warm, draft free place for 1 hour.
Bake at 350 degrees for 40-45 minutes.
And then try not to eat half of it while it’s still warm!

One comment

  • I just thought I should point out that this recipe is for two loaves of bread.

    My friend Jay-Cee made the bread and thought it was for one loaf, it grew so much that it completely enveloped the bread pan and looked like a beautiful mass of bread. Too bad she had to dig out the pan!!!

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