Our Daily Bread

Back in my college days when I finally had my own apartment, I began a tradition of baking bread every time there was a snow day and classes were cancelled. What better activity on a stormy day than kneading dough and enjoying the aromas as it rises and bakes?

Back then I prepared more labor intensive breads such as Challah, Baguettes and Semolina. I ended up marrying a bread lover who enjoys home made bread so much that I had to figure out a quick and easy "everyday" bread - one that did not require me to spend the better part of the day at home.

I found such a recipe on the King Arthur website and have modified it a bit over the years. I can make the dough in the time it takes to prepare my husband's cappuccino and breakfast, let it rise while I am out for my run, and bake it while I shower and get ready for the day. It's hearty - perfect toasting and sandwich bread - and has loads of flavor. Here's the recipe:

2 cups lukewarm water
1/2 cup of honey
2 Tbsp (2 packages 1/4oz) rapid-rise dry yeast
1 large egg beaten (or 3 Tbsp Egg Beaters/All Whites)
2 tsp salt
1/4 cup butter
2 cups whole wheat flour
4-5 1/2 cups white flour

Pour water into a Cuisinart bowl (I use the metal blade, not the bread attachment), add the yeast and 1 Tbsp of honey. Cover for 20 minutes, until the yeast begins to bubble/froth. Add in the rest of the honey, egg, salt, butter and the wheat and white flour. Mix in the Cuisinart until the dough begins to pull away from the sides of the bowl.

Sprinkle the counter with flour, turn dough onto floured surface and knead 3-4 minutes until the dough is smooth and elastic. Divide into two pieces and press into greased loaf pans. Cover with a tea towel and let rise until doubled, 1-1 1/2 hours. Brush tops of loaves with egg whites and bake in a preheated 375 degree oven for 50-55 minutes. Cool in pans on a wire rack for 5 minutes, then remove from pans and cool completely.

Homemade bread that's quick, easy and delicious. Enjoy!