This is my first time making homemade bread. I am not sure why I had a fear to try it, but it always seemed intimidating. As a novice, I started with a recipe from the first cookbook I was gifted. My grandmother gave me the Fannie Farmer cookbook, and it continues to be a staple for all my basic cooking techniques.
Try this simple whole wheat bread. It requires minimal kneading and has to rise twice. I modernized the recipe and used my kitchen aid mixer's dough hook for the kneading.
2 cups hot milk
1/3 cup molasses
1 1/2 tsp. salt
1 package dry yeast (do not get instant))
1/4 cup room temp water
4 1/3 cup whole wheat flour
1. Add milk to saucepan and heat over medium heat until slow boil
2. Mix hot milk, molasses and salt in a heat proof bowl and let cool to lukewarm
3. Stir yeast with room temperature to slightly warm water and let it sit for 5 minutes in a seperate small bowl.
4. Add the dissolved yeast and flour to the mixture in step 2 then add to mixing bowl.
6. Cover mixing bowl with clean kitchen towel and let rise to double in size. This is best done in a warm place.
7. Beat briefly again for 1 minute
8. Place dough into a greased loaf pan
9. Let rise again to just under double in bulk
10. Heat oven to 375 degrees
11. Bake for 45 minutes
12. Cool on rack