There are seriously a million recipes out there. I found a website with a lot of really good information about baking bread and different kinds of yeast and decided to go with that recipe. I also liked that the recipe only made enough dough for one loaf (this was convenient since I only have one bread pan, which I borrowed from my very generous mother-in-law!).
Here is the link to the original Homemade Wheat Bread recipe from Tammysrecipes.com.
Here is what I used and did to make the actual bread:
1 cup warm water
1 tablespoon organic milk
2 tablespoon vegetable oil
2 tablespoons organic honey
2 tablespoons brown sugar
1 teaspoon salt
1.5 cups organic all-purpose flour
1.5 cups organic whole wheat flour
2 teaspoons instant dry yeast
First I mixed the warm water, milk, oil, honey, brown sugar, and salt in a large glass bowl.
Next I added the flour (gradually) and the yeast and kneaded it all together. I kneaded it in the bowl. This worked well and saved me making a mess on the counter top. In retrospect I should have paid more attention to how long I kneaded the dough. The directions say 10-15 minutes until it's "smooth and elastic". I waited for it to be smooth and elastic but didn't notice how long it took.
Then I oiled the bowl and turned the dough so it was lightly covered in oil. I put a clean towel over the bowl and left it to rise until the dough doubled in size. Theoretically this should have taken about 30 minutes. My dough took a really long time to rise. I wondered if it was because I didn't knead it enough or because I didn't proof the yeast (it was a brand new jar of yeast, I figured it would be fine).
Finally I put the bowl of dough in the sun on the kitchen window seat. Eventually I decided to call it good. I think it took about an hour. Then, following the directions, I punched the dough down and kneaded it for a few more minutes before forming it into a loaf shape. I put it in a greased loaf pan, covered it with a towel again and left it to rise. This time I put it on top of the stove. It was warm from the baking cookies and I thought it might help.
30 minutes later it had doubled in size and I baked it at 350 degrees F for 30 minutes. The recipe says 30-35 minutes. When it was done baking I let it rest in the pan for a few minutes before turning it out onto a wire cooling rack.
I made a grilled cheese sandwich with the bread and it was pretty yummy--a little crumbly but perfectly acceptable. (I suspect the crumbliness was due to my baking and not the recipe).
