In the November issue of FamilyFun, there’s a great bread recipe that doesn’t require kneading. Seeing as how I’ve struggled with making bread, I figured I’d give this kid-friendly recipe a try. The first two loaves I made were a success, but I didn’t take any pictures to show you. However, my Grandma gave me a jar of peach preserves on Sunday, so eager for a taste, I made another loaf today – and I took pictures this time! As I sit here eating the yummy preserves on a piece of still warm, soft, delicious bread, I thought I’d share the recipe with you.
You can find the FamilyFun dough recipe here, and the recipe for the sandwich loaf here. And since sometimes links get changed (and it can be easier to have the full recipe in front of you), I’ll share it with you here. The only thing I changed was the cook time – my family found the bread to be tastier by shortening the time by 15 minutes (baking for 30, instead of the recommended 45). I’m not sure how frugal the bread recipe is, as I already had most of the ingredients on hand. I do plan on experimenting with different substitutes for honey, to reduce the cost of bread – and to insure it is more budget friendly than buying bread from the store. It definitely tastes better than store bought bread!
- 2 C. lukewarm water
- 1 1/2 T. granulated yeast (2 packets)
- 1 T. table salt
- 3 large eggs, lightly beaten
- 1/2 C. honey
- 1/3 C. vegetable oil
- 6 C. all-purpose flour
- 1 C. whole wheat flour
- Stir together water, yeast, salt, eggs, honey, oil – and then mix in flour.
- Loosely cover dough and let it rise at room temperature until it collapses on top (appx. 2-3 hours).
- Use the dough immediately or refrigerate in non-airtight, lidded container and use it within 5 days. You can also freeze the dough in freezer ziploc bags, or airtight containers for up to a month (recommended freezing size is 1 pound – which is 1/4 of this dough recipe). Thaw frozen dough in refrigerator overnight & then it will be ready to be shaped, rested & baked.
The Sandwich Loaf
- 2 pounds prepared dough (cantaloupe-size) (1/2 dough recipe from above)
- Egg wash (1 egg beaten in 1 T. water)
- Lightly grease an 8 1/2 by 4 1/2 inch nonstick pan (I used cooking spray). To help the dough hold its shape while rising, cloak it (dust w/flour & shape into ball by stretching surface & tucking under bottom, rotating it a quarter-turn as you work).
- Stretch the dough into a loaf shape & place in pan (should fill 3/4 of the pan). Let the dough rest for 60 minutes (if fresh), or 90 minutes (if refrigerated). Cover loosely with plastic wrap.
- Heat over to 350º. Brush top of loaf with egg wash & make three cuts across top with sharp, serrated bread knife. Place loaf in oven’s center rack & bake appx. 30 minutes (should look similar to above photo). Remove loaf from pan & cool before slicing.