by Maggie West

Created on: January 11, 2009   Last Updated: January 29, 2009

As we look at the loaves of bread overstuffing the shelves at the grocery store, surely our first thought is, "Why would I want to make bread?"

Making bread is rather simple and fun. It costs much less per loaf to make. It's significantly healthier. So, why not make bread? Furthermore, my mother says that what we bake and cook tastes better because love is added: Where's the love in a store bought loaf?

So, let's get started ...

We'll need two bowls: One to mix all the ingredients and another to grease with butter for rising. I prefer metal bowls. They retain heat better for rising. Also, a wooden spoon to stir the ingredients. This is a matter of preference, but it also tends to lessen the disturbance caused by stirring the yeast and flour mixture. And we'll need a loaf or sheet pan as the recipe requires.

One of my favorite white bread recipes is Italian. It's called Ciabatta. It only has one rising (as opposed to two with most recipes):

1 package yeast

1 teaspoon sugar

1 cup warm water

3 1/2 cups white flour teaspoon salt

1/3 cup olive oil Pinch of love

Proof the yeast and sugar in warm water. In a large bowl combine the flour and salt. Add the olive oil and yeast mixture. I'll note here that we begin by mixing with a wooden spoon and then switch to using our hands. Dig in; it's definitely a stress reliever. Mix until a dough ball comes together in the center of the bowl, place the ball on a floured surface and knead. Kneading involves stretching the dough out with the palm of one hand while holding a portion of it with the other. Then fold the dough back on top of itself and stretch again. Most breads call for eight to ten minutes of kneading, but this one takes half the time: four minutes tops. The dough should have a rough texture. Form it into an oval shape and place on a greased baking sheet. Lightly coat the top with olive oil, cover, and set in a warm place to rise until doubled. Preheat the oven to 400 degrees. Sprinkle the loaf with flour and bake for 30 minutes.

The variations for this loaf of bread are endless. We can knead in garlic, rosemary, and thyme for an herbal rendition, or dried cranberries and raisins for a fruity flair. Let the imagination run wild!

Next, let's make whole wheat bread:

3 cups all-purpose flour

1 package dry yeast

1/3 cup packed brown sugar

3 tablespoons of shortening, margarine, or butter (I use butter)

2 cups whole wheat flour

Pinch of love

Mix the package of yeast with all-purpose flour in a bowl. Heat the brown sugar and butter with 1 3/4 cups of water and 1 teaspoon of salt in a saucepan. When the butter is almost melted, pour this mixture into the flour mixture and beat with an electric mixer for 30 seconds on low, then high for 3 minutes. Mix the wheat flour into the beaten mixture with a spoon. Place dough on a floured surface and knead for about 10 minutes. Place in a greased bowl, turn once, cover, and let rise in a warm place until doubled. Punch dough down, divide in half, cover, and let rise 10 minutes. Lightly grease two loaf pans. Shape each half into each pan and let rise again until doubled. Bake at 375 degrees for 45 minutes.

For honey wheat: Reduce water to 1 cups. Omit brown sugar and substitute 1/3 cup of honey.

Learn more about this author, Maggie West.
Click here to send this author comments or questions.