moms wheat bread.

this is the bread i grew up eating.

unfortunately i can never get it to taste like my moms bread because she always used freshly grinded wheat flour. there is just no beating that.

i know i'm not the only one who grew up with buckets of wheat in the basement, right? do people still do this?

this bread recipe is simple, straight-forward, and is fairly accepting of additions/tweaks. i dialed the sugar back a bit last time i made it because i don't want to oversugar my 39 weeks baby baby (i'm sure baby gets enough sugar from the halloween candy i've been eating this week), and it tasted great. next time i might to try to replace some of the sugar with honey.

moms wheat bread

1/2 cup warm water - mix in 1 T. sugar and 1 package yeast. Let rise for about 10 minutes.

Mix together in large bowl:

1 egg

1/2 cup sugar

1 1/2 tsp. salt

1/4 cup melted butter (margarine)

Add yeast/water mixture from above and 2 cups warm water. Stir together.

Add 4 cups wheat flour and 4 cups white flour (I usually put in about 3 cups flour at first,

then keep adding more until it gets to the right consistency.) Knead for about 5-10 minutes

(OR put it in your Kitchenaid)

Lightly grease with oil the large (clean) bowl you mixed the dough in.

Let rise until doubled.

Punch down and divide into 2 loaves. Put into greased bread pans.

Let rise to size of loaves you'll want. it will only rise a little bit more while cooking.

Bake 350-375 for 30-40 minutes.

After I take the loaves out of the pans, I put them on a wire rack to cool and butter the tops of the loaves so the crust isn't tough. Plus, butter.