"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Our Daily Bread Loaf Recipe

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This recipe for Our Daily Bread Loaf, by , is from The Lords Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Thomas
Added: Sunday, July 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all-purpose flour 3 Tablespoons honey
1 cup whole wheat flour 2 teaspoons salt
1/2 cup toasted wheat germ 2 Tablespoons butter
1/4 teaspoon powdered ginger 1 package dry yeast
2 cups very warm milk 1/2 cup warm water

Mix milk, honey, salt, and butter. Cool to lukewarm. Dissolve yeast in 1/2 cup lukewarm water. Mix flours, wheat germ and ginger together well with fork or wire whisk.
Add yeast and 4 cups flour to milk mixture and beat with electric mixer at medium speed, or spoon, until smooth, about 2 minutes. Cover and let rise 45 minutes.
Stir in 2 cups flour to make soft dough. Turn out on floured surface, using remaining
1 cup flour as needed to keep dough from sticking. Knead until smooth and satiny, about 15 minutes (7 minutes if using electric mixer with dough hook).
Place dough in greased bowl; turn over to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours.
Punch down and turn out onto floured surface. Divide dough in half. Shape each half into a loaf and place in 2 greased 9 x 5 inch loaf pans. Let rise again until doubled, about 45
minutes.
Pre-heat oven 425 degrees.
Bake in 425 degree oven for 15 minutes, turn temperature down to 350 degrees,
and bake 30 minutes more or until loaves sound hollow when tapped. Remove form pans and cool on racks.
For a softer crust, lightly brush tops with butter as soon as loaves are out of the oven.
Makes 2.

Directions:
Directions:
Mix milk, honey, salt, and butter. Cool to lukewarm. Dissolve yeast in 1/2 cup lukewarm water. Mix flours, wheat germ and ginger together well with fork or wire whisk.
Add yeast and 4 cups flour to milk mixture and beat with electric mixer at medium speed, or spoon, until smooth, about 2 minutes. Cover and let rise 45 minutes.
Stir in 2 cups flour to make soft dough. Turn out on floured surface, using remaining
1 cup flour as needed to keep dough from sticking. Knead until smooth and satiny, about 15 minutes (7 minutes if using electric mixer with dough hook).
Place dough in greased bowl; turn over to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours.
Punch down and turn out onto floured surface. Divide dough in half. Shape each half into a loaf and place in 2 greased 9 x 5 inch loaf pans. Let rise again until doubled, about 45
minutes.
Pre-heat oven 425 degrees.
Bake in 425 degree oven for 15 minutes, turn temperature down to 350 degrees,
and bake 30 minutes more or until loaves sound hollow when tapped. Remove form pans and cool on racks.
For a softer crust, lightly brush tops with butter as soon as loaves are out of the oven.
Makes 2.

 

 

 

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