Breadnesday

Miss Jane was sleeping and we were almost out of bread.  The yellow bowl and I conspired to fix that with help from a recipe we found on the side of the flour bag.

 {It all begins with an empty bowl; the blank slate for bakers.  You can see the yeast foaming in the background.  I sprinkle sugar in with the yeast so it will puff up like Augustus Gloop.}

 {When wheat flour meets honey, water, salt, and olive oil, it looks like this.  Many years ago, this is the point where you'd get out your trusty wooden spoon and go to town, but some good soul invented the electric mixer.}

 {Electric mixers are magical things.  They're commanding and forceful but never destructive.  They help all the ingredients get along and work together for the greater good.  They are the Kofi Annans of the kitchen.}

 {After some kneading and some praying, I have a lovely little ball of dough.  This goes into a very slightly warmed oven for the next hour or two to rise (or 'proof' if you want to be technical, or 'poof' if you want to be cute).}

 {Does this bowl make me look fat?}

 {The dough is punched down, deflated, and divided, which just seems cruel.  You've spent two hours building up this dough only to tear it down?  Real nice, jerk.  I think I knew you in high school.}

{The dough goes through a second rise and then bakes, releasing that glorious, hard-earned aroma.}

Honey-Whole Wheat Bread

courtesy General Mills

• 2 packages regular active dry yeast
• 1/4 cup warm water (105 - 115 degrees)
• 1/2 cup honey
• 1/4 cup butter 
• 3 teaspoons salt
• 2 1/2 cups very warm water (120 - 130 degrees)
• 4 1/2 cups whole wheat flour
• 2 3/4 - 3 3/4 cups all-purpose flour

1. Dissolve yeast in warm water; set aside.  Mix honey, butter, salt, and very warm water; cool 5 minutes

2. To cooled honey mixture, beat in 3 cups whole wheat flour with electric mixer on low speed until moistened.  Beat on medium speed for 3 minutes.  Beat in remaining 1 1/2 cups whole wheat flour and dissolved yeast.  Stir in 2 1/4 to 2 3/4 cups of all-purpose flour until dough pulls away from the side of the bowl.

3. Place dough on floured surface.  Knead in remaining all-purpose flour; knead for 5 to 10 minutes until dough is smooth and springy; grease large bowl and place dough in bowl, turning to grease all sides; cover loosely with plastic wrap; let rise in warm place 30 to 45 minutes or until doubled in size

4. Grease two loaf pans; gently punch risen dough to deflate; divide dough in half and shape each into a loaf; place in loaf pans.  Cover and let rise in a warm place 30 to 45 minutes until doubled in size

5. Heat oven to 375 degrees.  Uncover dough and bake 30 minutes; reduce oven temperature to 350 and bake an additional 10 to 15 minutes or until loaves sound hollow when lightly tapped; immediately remove from loaf pans and cool