You Know It’s a Recession When…

Tombstone pizzas cost $4 so you go with 5 for $4 Totinoes instead.

Love grocery shopping.

Anyway, a lot of people have asked for my bread recipe lately so I’ll post it now. I use it for everything! Rebekah, have you and Patrick tried the honey bread recipe from Marcus’ cook book yet? If not, do that. Everyone in my family loves that as well and it’s super easy. It’s also perfect for toast or a little extra somethin’ on sandwiches. So here it is. It’s the one out of the Joy of Cooking cookbook (which is a must have for anyone who loves cooking or baking, in my opinion).

Combine in a large bowl, and let stand until the yeast is dissolved, about 5 minutes:
1/4 cup warm (105-115 degrees) water
1 package (2 1/4 tsp) active dry yeast

Add, and mix well:
1 large egg, beaten
1/4 cup (1/2 stick) butter, melted
2 1/2 cups lukewarm (85 degrees) water
1 1/2 tsp salt
1/4 to 1/3 sugar, honey, or maple syrup (I use 1/4 cup sugar pretty much every time)

4 C whole wheat flour
4 C all-purpose flour (I sometimes switch it up and use more wheat and/or more white, it’s a fun little experiment)

Knead, proof and shape. (Knead for about 10 minutes or until it’s no longer sticking to everything then roll it into a ball). Allow the dough to rise in a large oiled bowl until doubled (oil a bowl, put the dough in and then turn dough over so both sides are oily). Let first rise happen for about 1 hour.

Then punch down (this is my kids’ favorite part!) and knead for a few more minutes. Split into two. Grease 2 9×5 inch loaf pans and put dough in those. Let rise until doubled (about 45 min).

Bake until the crust is golden brown and the bottom sounds hollow when tapped. This is about 45 minutes but I usually just check the temperature (it should be at least 195 degrees).

Then take it out and let cool sideways on cooling racks.

It is a lot easier than it sounds, I promise!

I can do 2 loaves at a time (so basically this recipe) in my mixer. I just usually do it twice so that I can freeze the extra 3 loaves and take them out as I go along. Oh, and if you are using the mixer, the kneading time is considerably shorter. I just go until it’s not sticking to the sides of the mixer.

Give it a try and let me know how it goes. It’s REALLY yummy. It took the kids a few times to get used to it after having store bought bread because it’s a tinch thicker but now they don’t like regular store bought.

And want to know another reason?

I just read that IF YOU MAKE YOUR OWN BREAD YOU SAVE ON AVERAGE $725/YEAR!!! Money in the bank, baby.

Walk, don’t run, to the nearest yeast aisle near you and bake baby bake!

3 thoughts on “You Know It’s a Recession When…

  1. Our family likes sourdough, and I’ve had the same starter going for a couple years. It just keeps getting better, and I can skip adding the yeast everytime. I make something every weekend (bread, pancakes, muffins, etc) and the kids love it.Plus, punching bread dough is fantastic stress therapy.Have you or anyone you know successfully made injera? I have tried several times and I can’t get the consistency right.I also downgraded our frozen pizza last trip-very sad, but I’m glad we’re not alone. PS-This is Cindy’s husband in case you’re wondering who the heck I am : )

  2. Yummy! I will have to try your recipe. We make most all of our own bread. We make Great harvest’s whole wheat and pumkin bread. Have you ever tried this?? I will post the recipe on my site later. It is such a treat. :)Love bisquit- I have an identical one. Maybe I will have to name it.hee hee.

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