Guest Post: 7 Ingredient Honey Wheat

Hi all, I'm Jamie. Jennifer's younger sister. Since I am vegetarian (and a former vegan), Jen has asked me to contribute every now and then to her cooking blog. This recipe is my favorite sandwich bread. It's easy and delicious and easily veganized by substituting the honey with agave.

7 Ingredient Honey Wheat

(for the bread machine)

1 1/8 cup of warm water (9oz)
1 (.25) package of active dry yeast
2 cups whole wheat flour
1 cup unbleached flour
2 T oil
3 T honey
1/3 tsp salt

Combine all ingredients in the order listed above in your bread machine. Set on dough cycle. When the cycle is done, take out the bread and punch it down. Roll it up and place in a greased loaf pan. Let rise for 30 minutes. Bake at 350* for 25-30 minutes. I like to place a shallow pan with water in the oven as well. It helps keep the crust soft.

When it is done, place a towel over the top as it is cooling. This also helps to keep the crust soft. Obviously, if you like your sandwich bread to have a crisp crust, then skip this and the water step!

Then enjoy. We no longer buy bread because of this recipe. It saves quite a bit of money when you have a 2 year old who is addicted to PB&Js!

Pizza Crust

I am on the hunt for the perfect pizza crust. I have been for a year now. This isn't it, but it's good.

1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour

Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

I rolled it out, and stuffed it for pizza rolls. Delish!

French Bread

This is, by far, one of my favorite bread recipes!

6 cups all-purpose flour
2 1/4 tsps active dry yeast (or 1 package)
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Directions

1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

I skipped the egg/water and brushed a bit of butter on top right out of the oven for the shine. And I know you don't proof the yeast. It works. Defreakinlicious.

Sweet Bread

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups flour (I used white, you can use a mix of white/wheat, or bread flour)

Dissolve your sugar in your warm water, add your yeast, and let it proof.

Add your veggie oil, and salt, then add flour one cup at a time, as much as you can (actual measurements will vary). Knead for 8-10 minutes. Oil a deep bowl, and add your dough ball, turning once to cover with the oil. Cover with a damp kitchen towel, and let your dough rise until doubled in size (about an hour).

Punch down dough, and knead again on a well floured surface. Here, you can either split the dough in half and add to loaf pan. Or you can form into balls for rolls. This recipe makes 2 1 pound loafs. Let rise again, 30-60 minutes. Bake at 350 30 minutes for the loaves, 11ish for the rolls.

We like light bread, so 15 minutes in, I cover with foil.