So, I will share my bread recipe today with you instead of the chicken parm.
Milk & Honey Bread
Makes 2 loaves
|1 1/2||T active dry yeast|
|2 1/2||c warm milk|
|1/4||c melted butter|
|3||c wheat flour|
|3||c bread flour|
|2||c white flour|
- Dissolve yeast in warm milk
- Add honey, butter, salt and mix
- Let proof (stand) for 5-10 minutes
- Add 3 c wheat and 3 c bread flour, mix until smooth
- Add enough remaining flour to form a soft dough
- Turn dough onto floured board and knead for about 10 minutes or until dough becomes elastic (Dough hook on mixer can be used as well)
- Place in greased bowl, turning to coat the top
- Cover with a damp towel and let rise in a warm place until dough is doubled, about 1 hour.
- Punch dough down and shape into two loaves (a little extra flour can be added if necessary, but not too much or the dough can become crumbly)
- Place in greased (and floured if you'd like) 9x5x3 loaf pans. I like to slip the tops a few times, which will prevent the dough from cracking, which can occasionally occur.)
- Cover and let rise until doubled, about 30 minutes
- Bake at 375F for 30-35 minutes, or until golden brown
- Coat tops with a little melted butter and turn pans on their side to allow bread to cool and prevent bottoms from becoming soggy
- When cool, slice and serve! This bread is great for sandwiches when sliced thinly, but is hearty enough to use as a "plate cleaner" with yummy stews and gravy dishes.
As this recipe makes two loaves and there are only two of us, I usually stick one in the freezer. (The loaf in the picture came out of the freezer the day before this picture was taken). I've had great luck with just putting it in a paper lunch bag and then in a gallon-size freezer bag. I don't keep it there for more than a week at the most, and I've never had it turn out badly. I've also used the gallon bag to keep the bread on the counter. Though I don't use any preservatives in this recipe, I've never had a loaf go bad before a week, and the loaf usually doesn't last much longer than that anyway, so I can't be sure how long it could stay good.