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Member since 2/07

17374 total posts



i FINALLY came across the right information to learn how to make a perfect loaf of honey wheat bread that is lovely and soft and fluffy. it's just as lovely as the fancy loaves of bread that i used to pay about $4 for... now, it only costs about $0.50/loaf.

it was so good and yummy that there is no loaf to take a picture of lol
the SO, teenager, and i Chat Icon ate it ALL

now, i have to bake some more lol

but i'm just so happy that i was able to make it Chat Icon

what i loved is that the formula gives me a wet dough, which will allow me to add more healthy "stuff" as i continue to practice. i'll be adding oats, flax meal, wheat germ, and quinoa... woo hoo

Message edited 9/27/2010 9:23:53 AM.

Posted 9/26/10 12:35 PM
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LIF Infant

Member since 11/09

115 total posts


Re: I DID IT!!!!!! re: baking bread

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Posted 9/26/10 4:15 PM

LIF Adolescent

Member since 9/08

846 total posts


Re: I DID IT!!!!!! re: baking bread

Please post recipe Chat Icon

Posted 9/26/10 4:37 PM

Tigger the the Rescue!

Member since 8/08

5647 total posts


Re: I DID IT!!!!!! re: baking bread

So glad you found a recipe! Please do post it. Chat Icon

Posted 9/26/10 4:53 PM

Two in Blue

Member since 5/05

20223 total posts


Re: I DID IT!!!!!! re: baking bread

I just said to the boys today, in a few months we can makebread together like I did with my Mom. My Mom used to be make Challah bread that was so good! Please share the recipe

Posted 9/26/10 7:52 PM


Member since 2/07

17374 total posts


Re: I DID IT!!!!!! re: baking bread

i would be more than happy to share the recipe/technique with all of you.

the person who shared the recipe is the person who developed the Arby's Market Fresh Sandwich Bread. i've never eaten at arby's, but i hear rave reviews about the bread

1 cup water
1 teaspoon salt
1/4 cup vegatable oil
1/4 cup honey
1 cup whole wheat flour
1 3/4 cup bread flour (or all purpose flour... which is what i had)
1 pkg. yeast

i accidentally doubled the recipe and made two loaves... which was a good thing, because it vanished.

this is a great bread and technique for a bread that children will eat, because you fool them into eating healthy. also, along this note, the dough was quite wet for me, i added a good amount of flour when kneading... i'm going to use that opportunity to add "thirsty" ingredients to make it healthier (oats, wheat germ, flax meal). don't let the wet dough scare you.

this is the technique... which is VERY IMPORTANT for the soft squishy bread i was looking for.

1. At 10:00 pm start sponge: mix all of the water, the whole wheat flour, and yeast in a large bowl. Use a spatula or wire wisk to mix thoroughly. Cover bowl with plastic wrap and let sit overnight in the refrigerator.

2. Early next morning: add remaining ingredients. Mix a few minutes until well incorporated. Cover again with plastic wrap and let sit (autolyse) for 30 minutes.

3. Knead for 10-12 minutes. Dough will initially be very sticky. After 8 minutes the dough should be somewhat tacky. If needed this is the time to adjust your water or flour depending on whether the dough appears too wet or dry. Continue to knead another 3-4 minutes until gluten is developed. Mixing times depend on the flour, the mixer, the weather, etc but you will notice a change in how the dough balls up at the point of gluten development- knead another minute or two after this point.

4. Place in lightly oiled bowl, cover with plastic wrap. After 30 minutes gently stretch dough slightly from each side towards center like an envelope gently stretching the dough from the sided to center. Flip over, cover again with plastic wrap, let rise another 20 minutes until not quite double in size.

5. Turn oven on to 400 degrees. Grease loaf pan. Let rest for 10 minutes. Form gently into tight loaves, place in bread pan. Cover with plastic wrap and let rise until not quite double, about 40-45 minutes.

6. Slash loaves with a serrated knife ¼ inch deep on the diagonal 5 times - rather than one long center cut. This ensures a better final shape. Place loaf in the hot oven on middle rack, quickly throw ¼ cup of water on oven floor after loading loaf. Be quick to minimize heat loss and do not hit the light! After 5 minutes open door and throw another ¼ cup of water on oven floor. At 10 minutes throw another ¼ cup on the floor, shut door and then lower oven to 375 degrees. Bake another 40 minutes until 201 degree internal temperature.

7. Remove from oven. Remove loaf from pan, place on wire rack to cool.

8. Optional: hold a cold stick of butter with a napkin and put the end on the bread covering the top of the loaf with melted butter to keep a softer crust.

9. Optional: After two hours or so when loaf is faintly warm place in plastic bag. The tiny bit of residual heat will cause bag to lightly mist inside which will ensure a soft crust that is more child friendly. Caution: doing this too soon will result in way too much moisture so make sure loaves are just about fully cooled.

10. Optional: slice, and freeze unused portion. Loaf will stay fresh 4 days without spoilage before you need to put unused portion in the refrigerator.

yes, this is a bit long. but i'm a relatively new bread baker and this is a combination of the help from two people walking me through the process, step-by-step.

if a term/technique is unclear, let me know and i'll explain.

this makes the BEST sandwich bread that has come out of my oven.

i got this help from THEFRESHLOAF.COM the people there are awesome and willing to share ALL their secrets.

Posted 9/27/10 9:23 AM


Member since 2/07

17374 total posts




if you don't have an instant read thermometer, you can do the "thwack" test to check for done-ness. you take the loaf out of the pan and thump/thwack the center of the bottom. if it sounds hollow, it's done. this is how i check... i have yet to invest in fancy tools.


kneading bread for as long as this recipe requires, is a nice little workout. i felt it in my arms, back, and abs Chat Icon

Posted 9/27/10 9:26 AM

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