Honey Whole Wheat Bread

Okay, so full disclosure: having a toddler DOES take up a lot more time than a newborn.  The baby that used to sleep 20 hours a day now only sleeps like 12-14.  That’s a lot of hours I used to have to myself…

Anyway, just wanted to share this recipe for honey whole wheat bread.  I was looking for a good sandwich bread, that’s also toddler friendly.  Norah was having trouble chewing the English muffin bread I made because it’s super crunchy, and, well, chewy.  So, away to Pinterest I went, and it delivered.  This recipe is amazing and easy.  And full of fiber – of which everyone can use a little more.  (It’s not 100% whole wheat however.  If you’re looking for that, I suggest doing at least half white whole wheat.)  It took awhile to find a good recipe that didn’t have a million extra weird ingredients that I would have to buy.  Flaxseed meal is probably the only thing you don’t have, and it’s relatively (to wheat germ and 4 kinds of flour) cheap at the grocery store.  Since you don’t use a ton in this recipe it should last you a few months.  It’s also easy to throw into yogurt or other recipes for extra fiber.  The bread is freezable, too, of course.

Honey Whole Wheat Bread | Jersey Up!

Honey Whole Wheat Bread
Adapted from Summer Harms

Makes 2 loaves

5 cups warm water
4.5 teaspoons rapid rise yeast (or bread machine/instant yeast – same thing)
1/2 cup honey
3.5 cups whole wheat flour (you can also use half whole wheat and half white wheat)
5 cups all purpose or bread flour
1/2 cup ground/meal of flaxseed
3 teaspoons salt
2 tablespoons butter

1. Mix all the ingredients together in a large bowl or in your stand mixer with the dough hook attachment.  Dough should be easy to handle and not too sticky.
2. Separate dough into two greased loaf pans.  Cover and let rise.  (I use plastic wrap, but a towel is fine too.)  It will probably take about an hour depending on the temperature of your kitchen.  To speed the process, place the pans on top of your preheating oven.
3. Bake at 375˚ for 30-40 minutes until golden brown.
4. Brush melted butter on top, and allow the loaves to cool completely on a rack.
5. To freeze, wrap in plastic wrap and then tin foil.  Defrost on the counter uncovered.

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English Muffin Bread

English muffins are expensive, guys. I’m fed up with the wheat toast alternative. Not sure what it is about the muffins, but they’re so much better than bread/toast. It’s either the nooks and crannies that soak up the butter or it’s the cute old guy on the commercial. Either way, I’ve been really missing these since we’ve really cut back our grocery budget.

Ahem. Why do without when I could be making them myself? I really might be going too far with this homemade bread thing now. My husband is undoubtedly doing a secret happy dance as I admit, publicly, that he was right. But just about this one thing.

So, this amazing recipe from Jillee makes 4 loaves of deliciousness in about 2 hours. (No, you don’t need glasses.) She also has a ton of other sweet stuff on her site including a tutorial on how to clean your gas stove grates that I really need to try soon.

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English Muffin Bread
Adapted from One Good Thing

11 cups flour
5.5 cups warm water
3 tbsp sugar
2 tbsp salt
3 packets rapid rise yeast (you can use regular, but you’ll need to let it rise twice)
A little butter for brushing

1. Mix all ingredients either by hand or mixer, being careful not to over mix. Everything fits in my stand mixer juuuuuust barely. So be careful. Dough will be very sticky.
2. Divide dough into 4 well-greased loaf pans.
3. Preheat oven to 350˚ and allow dough to rise until it reaches the top of the loaf pans. For me, it took about an hour. I also leave my dough rising on top of the oven because the heat helps it rise more quickly. The temperature, humidity, altitude and day of the week change how long it takes for dough to rise, so don’t be worried if yours takes longer.
4. Slide those babies into the oven and bake for about 30 minutes.
5. Brush butter on top of the loaves and bake an additional 10 minutes until golden brown.
6. Allow to cool before cutting or freezing.

Now of course this is meant for breakfast, but that’s just getting too technical. I can already tell you it’s also exceptionally good sandwich bread. I probably should not admit that I had this for breakfast, lunch and dinner today. Don’t judge me.

I made bread again.

Homemade Artisan Bread | Jersey Up!

I seriously need to stop doing this.

This bread is good. So good. If you haven’t made bread before just do it.  For reals.  (Pretty sure no one else who makes their own bread says that.)  If I keep this up, it will become a regular expectation. I best be careful!

Here is the recipe again if you missed it.

No-Knead Artisan Bread
Adapted from Frugal Living NW

Ingredients
6 cups bread or all-purpose flour, plus more for work surface (I used all purpose)
1/2 teaspoon instant or active-dry yeast (I used active dry)
2.5 teaspoons salt
2 2/3 cups cool water (I ended up needing less)

Directions
1. Mix dry ingredients in a large bowl.  Add in water slowly and mix together.  Dough should be wet and sticky.
2. Cover bowl with plastic wrap and let sit out on counter overnight (12-18 hours) to allow the dough to rise.
3. When the surface is dotted with bubbles, is a darker color and smells yeasty, you are ready to form the dough!  With well floured hands and work surface, shape the dough into a ball.  You want to tuck ends underneath the dough until its rounded on top and there is a seam on the bottom.
4. Wrap dough in parchment paper and let it rise on the counter for 2 more hours until it has doubled in size.
5. You will want to preheat your oven to 425 WITH the cast iron pot and lid inside for about a half hour.  A 5-8qt size will work fine.  If yours has a plastic handle like mine, remove it.  I covered it with foil, but it still popped off.  (Seriously!)
6. Carefully remove pot from oven and plop (yes, that’s technical) your dough inside, seam side up.  It will look ugly, but don’t worry!
7. Bake for 40 minutes covered.  Remove cover and bake for an additional 10-15 minutes to get the crust nice and crispy.
8. Remove from the pot and let bread cool on a rack COMPLETELY before cutting.  Your house will smell amazing right about now, but don’t let yourself cut the bread too soon or it will be gummy.

*The bread freezes well too!  You can also let the dough rise in the refrigerator for 2-3 days if you are not planning on baking right away.  I have also split this recipe in half and made smaller loaves.  Worked wonderfully.  

Homemade Bread

When my husband and I got married he had this expectation of homemade bread.  Like his Grandma makes.  My first reaction was: you crazy.  My second reaction was to put a bread machine on our registry.  His reaction: no, you crazy!  Bread doesn’t come from a machine!  It comes from the oven.  And that is where our bread debated ended.  There was no way in hell I was making real bread from the oven.

Fast forward two years.  I’m at home now with the baby and experimenting with new recipes every day.  I have <gasp> realized that cooking and baking are surprisingly easy if you follow the directions (key step, here).  I have made a lot of things I never thought I would with ease, and they actually taste good.

I decided to give bread a go.  I’ve been seeing this 5-minute no knead artisan bread on Pinterest.  Since I don’t know what kneading is, I thought, “This is perfect!”

The only thing I needed to buy was active dry yeast.  The other two (TWO!) ingredients were flour and salt.  (Oh, and water. Does that even count?)  How shocked was I when I caught myself thinking, “Maybe this will be easy?!”

The recipe said the dough needed to rise for 12-18 hours.  To me, this meant waiting until evening time-ish to make the dough for bread for dinner the next night.  I am so tired in the evening from caring for the baby and the house all day (and Insanity…have I mentioned I’m doing that??), that for two nights in a row I procrastinated the dough.  (So much for “5 minute” bread, right?).

Finally, I ran out of days in the week to rearrange my schedule…  It really did take a few minutes to mix the dough, salt, yeast and water.  Here is my dough ready to rise!

5 Minute Bread Dough | Jersey Up!

Aaaaaand 24 hours later….I was ready to complete the next steps.  Flour and shape.  Rise for a few more hours, then bake.  Not sure why it took longer to rise than the recipe indicated.  Needless to say, we ate dinner late that night.

BUT….how worth it was it?!  So.  So.  Worth it!  The bread smelled amazing and tasted delicious.  I never had warm bread out of the oven, and dare I say I’d do it again?

Homemade Artisan Bread | Jersey Up!

I was really happy with how it looked too – like store-bought!  (hah – who knew that was an aspiration?)  I think it would have come out more like the picture if I had a bigger dutch oven.

Went perfect with the winter squash soup I made!  I might even try to add herbs next time and get real fancy!

No-Knead Artisan Bread
Adapted from Frugal Living NW

Ingredients
6 cups bread or all-purpose flour, plus more for work surface (I used all purpose)
1/2 teaspoon instant or active-dry yeast (I used active dry)
2.5 teaspoons salt
2 2/3 cups cool water (I ended up needing less)

Directions
1. Mix dry ingredients in a large bowl.  Add in water slowly and mix together.  Dough should be wet and sticky.
2. Cover bowl with plastic wrap and let sit out on counter overnight (12-18 hours) to allow the dough to rise.
3. When the surface is dotted with bubbles, is a darker color and smells yeasty, you are ready to form the dough!  With well floured hands and work surface, shape the dough into a ball.  You want to tuck ends underneath the dough until its rounded on top and there is a seam on the bottom.
4. Wrap dough in parchment paper and let it rise on the counter for 2 more hours until it has doubled in size.
5. You will want to preheat your oven to 425 WITH the cast iron pot and lid inside for about a half hour.  A 5-8qt size will work fine.  If yours has a plastic handle like mine, remove it.  I covered it with foil, but it still popped off.  (Seriously!)
6. Carefully remove pot from oven and plop (yes, that’s technical) your dough inside, seam side up.  It will look ugly, but don’t worry!
7. Bake for 40 minutes covered.  Remove cover and bake for an additional 10-15 minutes to get the crust nice and crispy.
8. Remove from the pot and let bread cool on a rack COMPLETELY before cutting.  Your house will smell amazing right about now, but don’t let yourself cut the bread too soon or it will be gummy.

*The bread freezes well too!  You can also let the dough rise in the refrigerator for 2-3 days if you are not planning on baking right away.  I have also split this recipe in half and made smaller loaves.  Worked wonderfully.  

There are so many variations and flavor options for this bread!  A quick pinterest search will give you ideas and I plan on doing some that I’ll be sharing soon!  Enjoy – I guarantee you will become addicted like me!

Winter Squash Soup with Homemade Artisan Bread | Jersey Up!

Winter Squash Soup

Adapted from Smitten Kitchen

Ingredients:
1/2 stick butter
1 large onion, finely chopped
4 garlic cloves, minced
5.5 cups chicken broth
4 cups peeled and cubed butternut squash (about 1.5 pounds)
4 cups peeled and cubed acorn squash (about 1.5 pounds)
1 1/4 teaspoons thyme
1 1/4 teaspoons sage
1 1/2 teaspoons cumin
1/2 teaspoon ginger
1/4 cup heavy whipping cream

Directions:
1. Heat butter in a nonstick skillet and saute onion and garlic until soft – about 10 minutes.
2. Add broth, squash and spices and stir.  Cook until boiling.
3. Reduce heat and cover.  Simmer until squash is soft – about 30 minutes.
4. Puree soup in blender (you probably will need to work in batches) until it’s at the desired consistency.  Return to the same pot and stir in cream.
5. Serve immediately or chill and serve the next day.  This soup also freezes well.

I was really surprised at how hearty but delicious this soup was!  It’s perfect for late fall and winter.  Just delicious.  Don’t you love what she comes up with over in Smitten Kitchen?  I always do – and I always love her anecdotes that accompany her recipes.

Tip: A lot of grocery stores sell peeled and diced squash for your convenience.  I’m not usually into paying for convenience, BUT my God is squash hard to work with.  I won’t tell you the amount of blood that was lost, but I can tell you that I will certainly be buying pre-peeled and diced squash from now on.  (Once I grow it in my garden, I think that will become a husband job.)