Soft and Simple Bread

So, now that our family has grown (yet again!) we have been taking more steps to becoming those "crunchy" parents. I don't think of that as a bad thing, we're getting healthier and building a good foundation for our kids. One of the steps we have taken is making our own bread.

Yep, we have a newborn, a toddler, AND we make our own bread. It can be done!

But that is why I love this recipe so much. It is quick enough that I can make it during nap time, and it's delicious!

This recipe is so flexible also. I've subbed plenty of ingredients in this recipe. Which brings me to the picture. This is actually the bread recipe using all white all-purpose flour, BUT I usually make wheat bread with 1/2 wheat flour and 1/2 white all-purpose. I just happened to run out of wheat.

I wrote up the recipe as I usually make it, but I'll add a list of possible substitutions under the recipe. That should make the recipe easy for anyone to make!

Soft and Simple Bread

4 cups white all-purpose flour

4 cups whole wheat flour

4 1/2 tsp quick-rise yeast

2 1/2 tsp sea salt

1 1/2 cup almond milk

1 1/2 cup water

1/4 honey

1/4 coconut oil

Combine the undissolved yeast, 1 1/2 cups of white flour, 1 1/2 cups of wheat flour, and sea salt in a large mixing bowl.

In a medium saucepan on the stove, heat the almond milk, water, honey and coconut oil until very warm (do not allow it to boil.)

Slowly add the warmed wet ingredients to the flour mixture, and beat for about 2 minutes with an electric or stand mixer. Mix in another 1/2 cup of white flour and 1/2 cup wheat flour, scraping the bowl occasionally.

With clean hands, or a large spoon, mix in the remaining flour (1 3/4 cup of wheat, 1 3/4 cup of white) until a soft dough forms.

Knead dough on a lightly floured surface for about 5 minutes, or until smooth and elastic. Cover the dough and let rest for 10 minutes.

Lightly grease two 8.5 X 4.5 loaf pans. Divide the dough in half. Gently shape into a loaf, tucking under any cracks to create a smooth top of the dough. Place in the greased loaf pans, cover and let rise in a warm, draft-free place for 30 minutes.

Bake in a preheated 375 degree oven for 35-40 minutes. Remove from loaf pans and let cool on a wire rack.

Substitutions:

Coconut oil: any oil used in baking (vegetable, ect.)

Honey: maple syrup

Almond milk: cows milk

Sea salt: regular table salt

Flour: any variation of white and/or wheat flour*

*Using more or all wheat flour will create a more crumbly texture in your bread.