Friday, March 30, 2012

Nana's bread

I've always said that I would be the mom who always made homemade bread when my sons were in charge of bringing it for the congregation sacrament. My mom does it, And no joke, You can count on there being a hot loaf at some point in the day any given day at her house. Yes, She makes bread everyday. And now, Blake refuses to eat store bought. I don't mind, If I haven't gotten around to making it that day, I steal a loaf from her house. {She has a giant bosch mixer, she can do 2 loaves at once... I have a weenie kitchen aid that only does one loaf, Actually, I have a heavy duty kitchen aid, But it's weenie compared to her bosch...} 

A few notes:

Grinding your own wheat is a bazillion times better and cheaper than buying wheat flour.

If you have a kitchen aid, DO NOT use all whole wheat flour, do 1/2 white, and 1/2 wheat. It will tear your mixer up! We learned the hard way. We have busted through 2 kitchen aids. LITERALLY BROKEN. They just aren't built tough enough to knead whole wheat bread day after day. Don't do it for real. {remember this post}

Nana's Sunday bread

1 1/3 cup hot water
2 1/2 teaspoons of yeast
3 tablespoons honey or maple syrup
3 tablespoons canola oil or olive oil
2 teaspoons salt
2 cups bread flour
2 cups fresh ground wheat flour

Put the water and yeast in the mixing bowl and let it sit for 5 minutes
Add the oil, honey and 2 cups of bread flour
Mix until combined 
Cover with plastic wrap and let sit for 15-30 min
Add salt and last 2 cups of wheat flour 
With the mixer on low, knead for 7 min
Cover with plastic wrap and let rise til doubled (30-45 min)
Shape into loaf
{Press into a rectangle on clean surface approximately the width of pan and then roll it into itself} {This is the best video I could find on how we shape our bread}
Put in greased or parchment paper lined bread pan {This is how you fold it}

Cover with a towel and let rise til doubled (30-45 min)
Bake at 350 for 38 min or until 200 degrees with a thermometer or till its golden brown 
TIMING IS EVERYTHING!!! Everyone's oven is different... Use a thermometer!! 
Yes, It is time intensive, But its not working time, I just do the steps in between doing other things. And oh heavens it is so so worth it. And once you get into the habit of it, It's easy peasy lemon squeezy.


  1. Brush the outsides of the loaves with butter as soon as they come out the the oven. For a really soft loaf, while the bread is still slightly warm, wrap it completely in plastic wrap. (Wait till it's warm, not hot)--Notes from Nana.

  2. If I don't have bread flour right now, would all purpose work until I can get some, or not so much? Also, where do you buy bread flour? Would Walmart or Publix have it?

  3. What about a bread maker? And I also need Kylee's question answered:)

  4. A bread maker will give it a different crust. It's a much harder crust and a more dense texture. Yes you can use all bread flour and any grocery store will have bread flour.

  5. I didn't read your question all the way... I dont really know how it would turn out with all purpose, I'm sure it would still be good... But not as good!

  6. Kyrsten, I'm blog stalking you by way of Kylee and her posting about Nana's bread. Thank you Nana and Kyrsten because my house smells awesome. My VERY first loaf of bread is in the oven. I'm gonna need something more than my stand mixer, cause Wolfgang Puck is not strong enough for my dough! Hope Mike decided to shum-on and get you that bosch you wanted for your birthday!!