Bread baking isn’t something that I do regularly, or at least I didn’t until last week. It only took one taste of this bread to convert me, and I won’t ever go back to store bought bread again. Why would I when this loaf is so simple and inexpensive to make? Bread baking is also quite rewarding. From the wonderful aroma of the bread baking to cutting the first slice, I love everything about it. The most difficult part of this recipe is allowing the bread to cool before slicing it. I can’t think of many times Eric and I have watched the clock so closely. Judging by our excitement and impatience, you’d think we were counting down the time until dessert was ready. We were eager to try it the first time, but we were close to ecstatic the second time because we already knew how good it would taste.
This bread has a wonderfully chewy crumb and is fairly soft due to the blend of bread and whole wheat flours. It’s delicious on its own, with a touch of butter or topped with peanut butter and honey. Really, it’s good with just about anything. Eric and I have been searching for excuses to eat a slice. It holds up very nicely to being sliced, and I’ve had no problems cutting thin or thick slices from the loaf. As far as making the bread goes, it’s a really simple process. After the dry ingredients are mixed, the wet ones are added, and then the dough is kneaded. After the first rise, the dough is shaped and then allowed to rise again before being baked. The actual hands-on time is minimal, and the result is well worth the wait. Just as a note, I made this using weight measurements. I find that to be the most accurate way, but I’ve included both sets of measurements below.