Baking bread is a much loved event around here.  My children could sit and eat warm bread fresh out of the oven three times a day if I let them.  We have lots of different ways we make bread depending on how much time we have.  This is one of our most common.

Add water to the mixer*: 

Add olive oil:

Add honey:

Add salt:

Add flax seeds:

Add 6 cups of  flour and start the mixer.  While it is mixing add yeast: 

Mix on low:

This is the part of breadmaking that is “art”, as there is no real measure to how much flour to add. What I do is add some flour til it looks like this.  I set the mixer* on “low” not “knead” and let it mix til it stops.  Note the dough all over the side of the bowl. 

Then I leave it alone for a while – sometimes half an hour, sometimes I forget and I wait too long:

If it bubbles up like this, I just turn the mixer on low again and stuff it back down.  Every time you turn it on low, add some more flour.  I add the flour as it is mixing. It will eventually start to pull away from the side:

The goal is for while it is mixing (on low) for the dough to be completely pulled away from the sides and bottom of the bowl and for it to be mixing in the center.  I didn’t get a good photo of it, but in the photo above, you can see there is still a lot of dough on the side of the mixer, so it needs more flour.

It is important to start it mixing for about 30 seconds before adding more flour.  Sometimes when you stop  mixing, the dough is still on the sides of the bowl, but after allowing it to rest, it no longer sticks to the side.  So always start it mixing, and then add flour if it is still sticking to the sides.

The longer you wait from start to final mix, the less flour you will need to add and the better your loaves will turn out.  If you are in a rush, you’ll end up adding more flour faster.  Your bread will still taste good, but be denser.

By the way, we use soft wheat flour.  This does produce a stickier dough than white bread flour, but it will still pull away from the sides of the bowl.

Before I remove the dough, I have mixed it on low at least 4 – 6 times if not longer.  When you feel it is done (if you press your fingertip into the dough, it will spring back somewhat at you), remove it and cut it into the size pieces you want.

Quickly shape the loaf (I use white flour to shape it).  I do not ever knead the dough, just shape it by folding it into the center until it is in the shape I like:

Grease your bread pans (we use olive oil spray): 

I put the loaf into the bread and gently, but firmly press it down:

You can spray the tops with olive oil spray and it will keep it from drying out while it rises (I often forget without any problems):

Let the loaves rise.  If I need to rush the rising, I will put them into the oven with the light on, let them rise a little bit, and then turn the oven on.  They will continue to rise until they hit a certain temperature.  It is very easy for them to over-rise and collapse this way, but if you’re in a rush, it can help.

Bake in a pre-heated 350 degree oven:

The loaves may finish at different times depending on how  evenly you divide your dough.  It usually takes anywhere from 30 – 50 minutes.

Cutting and serving the bread warm (with butter or goat cheese) is our favorite way to eat it!!

Ingredients

• 6 cups warm water
• 2/3 cup olive oil
• 2/3 cup honey (use the same measuring cup the olive was in)
• 1 Tbsp salt
• 1 cup flax seeds
• 3 heaping Tbsp instant yeast
• 12-18 cups flour

We also use this recipe for our pizza crust. If you have any questions or trouble, please let me know and I’ll be happy to help you troubleshoot.  Learning to make bread and keeping the ingredients in your pantry is a wonderful way to not run out of food or to avoid the craziness at the grocery store when storms are coming. 

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