Nothing beats homemade bread. Once you have tried it you will never go back to store made bread. There is just something about taking a piece of warm bread right out of the oven and sitting down to enjoy it with your family.
This week I tried a new recipe from Liz at The Food Nanny. She is a hoot to follow on Instagram, and her message is about cooking and baking to bring the family back together. We live in a fast paced society, and her message really resonates with me. So today I thought I would share her famous bread recipe with you.
She uses a kamut flour, which is optional. I made the bread with regular bread flour and it turned out great. Kamut is an ancient grain that is a lighter grain taste than traditional flour. I am going to try that next time I make bread, but today I just used King Arthur Bread Flour.
Here is the recipe:
This can be found on www.thefoodnanny.com This is their original recipe!
2 tbsp active dry yeast
3 cups warm water (105-115°)
⅔ cup honey, divided
7 cups White Kamut flour (I used bread flour)
3 ½ tbsp melted butter or olive oil (I used olive oil)
1 tbsp French gray coarse salt
First prepare a sponge. In a large bowl, mix together yeast, warm water, 1⁄3 cup honey and 4 cups flour. Mix with wooden spoon or dough hook until well combined. Cover with plastic (sprayed with cooking spray). Let rise for 20-30 minutes (until double in size) in a warm, draft-free place.
Add 2½ more cups flour along with 1⁄3 cup more honey, the melted butter or olive oil and salt. Mix well. Knead for at least 5 minutes. Add the last ½ cup flour if dough seems too sticky, 1 Tablespoon at a time. Grease bowl with cooking spray or a little olive oil. Place dough in bowl, turn and cover with a lightweight dishtowel or plastic sprayed with cooking spray. Let rise for 30 minutes (until double in size) in a warm, draft-free place.
Preheat oven to 400º. Spray pans generously with cooking spray. Six 6x3½ inch mini pans (or close to that size), three 8½x5 inch pans or two 9x5¾ inch pans. Punch down to remove air bubbles. Divide evenly and place in greased pans. Cover with a lightweight dishtowel. Let rise until double. (You know dough is ready when an indention stays after you poke the corner.)
Place pans inside of the oven when dough is ready. Turn temperature down to 350º and bake loaves. 30 minutes for large, 25-30 for medium and 17-18 for minis. Loaves are done when bottom of bread is light brown. You can tilt the hot pan just enough to check the bottom. Do not over-bake this bread or let it get too brown. Be vigilant because every oven is different.
When done, immediately invert bread pans. Place loaves on cooling rack until completely cool. If desired, brush loaves with butter. Store in bread bags or freezer bags and freeze for up to 3 months. Bread will be good for one week on the counter, refrigeration is not necessary.
I recently got mini loaf pans at Rowlands in Skaneateles just to make this bread. I only got four though, so I will need to go back and get another set! Liz is right, the little loafs are perfect portion sizes. The bread was so sweet and delicious and makes enough to have homemade bread for the week!
Let me know if you try this recipe! She has a wonderful cookbook line as well and sells imported products from France on her website.