Man Cannot Live By Bread Alone...

...but with these loaves, you might be tempted to try (at least with a little butter and jam).  That line originally came from comes from Deuteronomy 8:3, but it's more commonly cited in Matthew 4:4, when Lucifer attempts to tempt Jesus.  So, yeah.  That's the Sunday connection...the spiritual bread you were seeking for isn't around right now.  i could write something really cheesy about how tempting this bread is, especially as it comes out of the oven as I walk in the door from work, but I won't.  Check the LDS First Presidency Christmas Message if you want something to fill your souls.

My post is simply bread.  However, it's really good bread.  Since I am not much of a baker (never have been, probably never will be), Amy has been trying bread recipes since we were married. Most were too doughy or had the density of a brick.  Just recently, though, she got a recipe form a friend (thanks, Jacoy), and it has now become a family favorite.  She'll make ten loaves (2 batches) every so often.  The kids do a happy dance any time "Mom bread" is the after school snack.  When we have sandwiches as a family, we go through at least one entire loaf.  More if the kids are actually eating that day.

Honestly, it's delicious any way you slice it (yes, pun was intended): sandwiches, toast (plain or French), stuffing, crumbs, etc.  My favorite is straight out of the oven lathered with butter and honey.

Whole Wheat Bread (originally from Mandy Marie Eldridge-whoever she may be)

6 c. hot water
2 T. yeast
2/3 c. honey
2/3 c. oil
5 c. whole wheat flour (sometimes we mix it in with white as well)

1. Lightly mix these items together in a mixer and let them sit in a bowl and "sponge" (bubble and rise0 for about 15 minutes.

2. Start timing 5 minutes now and add 2 T. salt, 2 T. dough enhancer, (add gluten now if you are going to) and 11-12 c. whole wheat flour--enough so the dough begins to pull away from sides of bowl.  Leave the center lid off of the Bosch and let dough finish kneading on high speed for the rest of the 5 minutes.

3. Dump dough onto lightly oiled surface.  Cut into 5 pieces.  Shape into loaves.  place loaves in greased pans (I spray them with Pam.) and cover with a towel.  Let rise until 2-3 inches above loaf pans (about 40 minutes).  Preheat oven to 350 degrees.  Remove towel, place pans in oven and bake 20-25 minutes.  Remove from pans immediately and place on cooling rack.

4. After bread cools for several hours, it can be frozen.

Other tips:
***This recipe works best with hard white wheat.  If you use all hard red wheat, you need to substitute 5 c. with white flour.
***Dough enhancer is a natural preservative.  It keeps bread from crumbling and gives it a lighter texture.  you can buy it at the grocery store (or in bulk at a Bosch store).
***A favorite whet mix for this recipe is to use 5 c. of red wheat in the first step and then use white wheat for the rest.  This way the bread turns out light and fluffy with a deeper flavor.
***If you are using really old wheat (more than 7 years) you also need to add in 1/4-1/3 c. of gluten (can be purchased at a Bosch store or other places). you add this when you add the salt.

5. Om-nom-nom-nom. Repeat.

Even if you already have a favorite bread recipe, I suggest you try this.  You might be converted.