For the science fair one year I baked rolls with various sweeteners. Hind sight I didn’t entirely grasp the point of science fair. I just looked at the rolls and decided if one sweetener was good or not rather than measuring how much they rose. Most of them rose to some degree. After we got married I remember being determined that I was going to make our bread from scratch. That’s what good little housewives did, right? My loving, wonderful husband ate MANY bricks that year with minimal comments. Isn’t he great?! I finally figured out how to time things so that I made beautiful loaves of bread.
That recipe has been put on the shelf and I hunted for a new one that didn’t contain dairy. After some looking, I found this one at Favorite Family Recipes. I changed the order that they used but the amounts and ingredients are the same.
The biggest secret I’ve found to making fluffy bread is proofing your yeast. By mixing your warm water, yeast, and sweetener then letting it set 10-15 minutes, you allow the yeast to get activated and it will in turn help your bread rise better.
Here’s my new favorite bread recipe using HONEY instead of sugar. We keep sugar in the house for kombucha and face scrubs 😉 .
Yummy Home Made Bread
Proof in mixer bowl:
3 Cups warm water (115-120 F)1.5 Tbs Yeast
1/4 Cup Honey
Let set 10-15 minutes until very bubbly.
While it’s proofing, melt 4 Tbs butter.
4Tbs Butter1 Tbs Celtic Sea Salt
6-8 Cups Flour. I use spelt so it takes more.
My Kitchen Aid Mixer can’t handle that much flour, so I mix until it gets too thick and then I turn it out on a BIG cutting board and knead by hand. The cutting board is much easier to clean than the counter!
Place in a lightly greased bowl to rise in a warm place (oven preheated to lowest setting then turned off) for 30 minutes or until dough is at least doubled.
Once it has risen, remove from oven and split. This makes 3 small loaves or 2 BIG ones. I made 3 and added 3 Tbs of garlic powder to one for garlic bread.
Place individual chunks of dough in greased loaf pans and put back in warm place to rise. This is when you want to pay attention. Several things effect bread when it is rising. Temperature, humidity, etc. I think they should have rose about 25 minutes. But kids happened and I missed their peak.
When they are not quite as big as they could be, turn your oven on to 350 and bake for 30 minutes. They will finish rising as it preheats but won’t fall. I missed that window and they were beginning to fall when I hit preheat.
Remove when tops are golden brown. I run a butter knife around the edges to loosen the loaf then tip out onto a cooling rack. Grab your bread knife and some butter and enjoy that yummy warm slice of hard work! You earned it!