One of the best investments I did for my baking was when I bought the Bread Machine. Bread making could not get any easier with the help of Bread Machine. All you have to do is to put all the ingredients in the Bread Machine (in proper order) and off you go and do other things. When your place starts to smell like bread, it’s done. What’s even better is you know exactly what in it and no preservatives. I had tried several recipes for loaf bread looking for the perfect one, something that is simple, and something that uses basic ingredients that I always have in my kitchen. Good news is, I found the one! I am excited to share this with you.
Whole Wheat Bread that is perfect all the time!
No eggs, no milk, no butter that’s how basic this recipe is. You wouldn’t need to rush out to get the ingredients because they are staples when you are into baking. I’ve made this recipe several times, and it always gave me a soft and crusty loaf bread. I did not even have to do much but to transfer all the ingredients in the bread machine. This bread has a soft crusty crunchy top, the one where you can hear the cracking when you start slicing the bread, music to my ears. It’s like an artisan bread but softer texture rather than heavy and dense. This bread is my go to bread whenever I make my grilled cheese because it has a nice stable structure. Not too soft to absorb too much moisture and not too hard. If you look closer at the photos, you will see small pocket holes in the bread, that is a sign that its soft because of all the air that was build up during the rising process. It’s perfect all the time, this is why I love this loaf bread. Simple and the BEST!
No Bread Machine? No Problem!
The good news is that if you do not have a bread machine, you can still make this bread using a hand mixer, stand mixer or even manually with a little bit of arm exercise. I know bread making could sound a lot of work and kneading and waiting for the dough to rise, but trust me, it’s worth all the wait. Once you smell the freshly baked bread in your kitchen, that alone is a reward for all your had work plus the fact that you were able to make it from scratch, what a good feeling.
Ingredients:
- 1 1/4 cup warm water (110F)
- 2 tbsp white sugar
- 1 pkg bread machine yeast (equals 2 1/4 tsp). If substituting with active dry yeast, use 2 3/4 tsp
- 1/4 cup flavorless oil
- 2 cups Bread Flour
- 1 cup Wheat Flour
- 1 tsp salt
- 1/4 cup water – on the side only as needed
Note: You can use all whole-wheat but you might need to add more water as whole wheat flour are drier are requires more liquid. Pay attention to the consistency, if the dough is too dry and crumbly at the first 2-3 minutes of mixing, you need to add more water.
Bread Machine Instructions:
- If using active dry yeast: Place water, sugar, and yeast in bread pan. Allow yeast to dissolve and foam for 10 minutes.
- If using instant/bread machine yeast: Skip the activating step 1, and proceed to step 2. Add water, oil, flour, instant yeast and salt. Make sure the yeast is not besides the salt.
- Add oil, flour, and salt (ending w/ salt on top of flour) to yeast mixture in bread pan.
- Select basic or white bread setting.
- You can leave the bread in the Bread Machine to bake, or you can transfer it to your own bread pan then bake at 350F/177C for 45-50 minutes. You should remove the dough after the 2nd rise. If you plan to bake it in the bread machine, remove the dough before the baking stage and remove the small paddle attachment inside. Return the dough to continue baking.
Stand Mixer, Hand Mixer Instructions:
- Pour water in a large mixing bowl, or stand mixer bowl. Add sugar and stir then add yeast. Allow yeast to dissolve and foam for 10 minutes.
- Pour the oil and stir until combined. Add flour and salt and mix around 8 minutes or until the dough starts to come together and becomes elastic. A good sign that you are in a right path is a clean bowl. If your dough it too dry crumbly, add a little bit of water about 2 tbsp at a time. Stop as soon as the dough comes together.
- Grease a large bowl with oil. Transfer the dough, cover with warm towel and leave in a warm area for 1 hour to rise.
- Remove the dough from the bowl and knead to knockout the air. Shape and transfer into a 9-inch loaf pan. Cover and leave in a warm area for 1 hour.
- Pre-heat the oven to 350F and bake for 45-50 minutes.
Manual Instructions:
- Pour water in a large mixing bowl. Add sugar and stir then add yeast. Allow yeast to dissolve and foam for 10 minutes.
- Pour the oil and stir until combined. Add flour and salt and mix until the dough dough starts to come together and becomes elastic. You can use a wooden spatula or anything stable to mix the dough for about 2 minutes. Transfer into a floured surface and knead for 5 minutes until it becomes elastic.
- Grease a large bowl with oil. Transfer the dough, cover with warm towel and leave in a warm area for 1 hour to rise.
- Remove the dough from the bowl and knead to knockout the air. Shape and transfer into a 9-inch loaf pan. Cover and leave in a warm area for 1 hour.
- Pre-heat the oven to 350F and bake for 45-50 minutes.
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Good to know:
- Water temperature is very important for proofing the yeast. Do not skip this. If you do not have thermometer, get hot tap water and microwave it for 10 seconds.
- If you do not have bread flour, All Purpose Flour will work too but it will be softer. I had tried it before an it turned out well too
- Keep in airtight container for longer shelf life. Mine last for a week.
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