No, I won't. I'll tell you the REAL reason I have started baking bread.
I have always wanted to. That's it.
For a LONG time, my hubby and I have only eaten "wheat" bread. (I only put that in quotes because the only thing I know for sure was that it wasn't white.) A few years ago, we got to where we would only buy wheat (stone ground, whole grain) bread.....mainly to avoid high fructose corn syrup.
We go through quite a bit of bread. I considered baking my own, but always talked myself out of it. Well, about 10 days ago, I decided to try it. I had so much fun. I truly did. I didn't use a bread-machine.....I don't even have one. Nope, I stood and kneaded it for about 15 minutes and baked 2 loaves of wheat. It was so easy and so much fun that I have decided to just start baking it. It really doesn't take that long to throw together.
So, for my cyber-friend Amy Q, I'm going to post the recipe I use and maybe some pictures. (It depends on how they look.)
WHOLE WHEAT BREAD
2 pgk. active dry yeast
1/4 cup warm water
1/2 cup firmly packed brown sugar or honey
1 tablespoon salt
2-1/2 cups hot water
1/4 cup butter, softened
4-1/2 cups whole wheat flour
2-3/4 to3-3/4 cups all purpose flour
In a small bowl, dissolve yeast in warm water (105-115 degrees) *I find that the hot tap water is sufficient. In large bowl, combine brown sugar, salt, hot water and butter; cool slightly. To cooled mixture, add 3 cups whole wheat flour. Blend at low speed until moistened; beat 3 minutes at medium speed. Add remaining whole wheat flour and dissolved yeast; mix well. By hand, stir in an additional 2-1/4 to 2-3/4 cups all purpose flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1/2 to 1 cup all purpose flour until dough is smooth and elastic, about 10 to 15 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees) until light and doubled in size, about 30 to 45 minutes. (If my kitchen isn't warm enough, I turn the oven on to 400 for 1 minute, turn off and let dough rise in the oven.)
Generously grease two 8X4 or 9X5-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough into 2 parts; shape into loaves. Place in greased pans. Cover, let rise in warm place until light and doubled in size, about 30 to 45 minutes. (I do NOT do this rising in the oven.)
Heat oven to 375. Uncover dough. Bake 30 minutes. Reduce oven temperature to 350; bake an additional 10 to 15 minutes or until loaves sound hollow when lightly tapped. Immediately remove from pans; col on wire racks.
OK....here are the pics:
before first rise
After first rise