Wednesday, September 18, 2013

Our Daily Bread

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I have been meaning to share our recipe for the bread we use on a daily basis like you would a store-bought loaf of sandwich bread.  I got my breadmaker this past Christmas, right in the thick of the trend for everyone to not eat any wheat products because of the book Wheat Belly.  I haven't read the book and while I can understand the argument that the wheat today is different, I'm not sure why I personally should be convinced to go wheat-free or gluten-free.  I have no weight problems (seems to be a main argument against wheat) and I have no digestive problems.  As far as inflammation, my lupus has been in remission over 5 years and I've been eating plenty of bread the whole time.

What bothers me about store-bought bread (and basically any food that isn't a "whole" food) is the long list of ingredients.  Bread is actually very easy to make and does not require that many ingredients.  It also really bothers me how long a loaf can sit around without going bad.  Bread should go bad within a couple weeks--even store-bought.  The thing about homemade bread is that it will go bad much more quickly.  But, it makes a smaller loaf so there is not as much to use and because this bread is actually good on its own as a snack, it is unlikely it will be around long enough to go bad.

Our breadmaker is a way for us to limit preservatives, additives, and processed foods in our diet.  This bread is a great, all-purpose bread that is quick and easy to make.  When searching for a recipe, I wanted one that included whole-wheat flour and honey and I wanted the measurements to be simple.  This is something I need to be able to throw together about twice per week and some recipes have measurements like "1 and 5/8 of a cup".  What what??  Round numbers are what I needed.  The only ingredient in this bread that gives me pause is the dry milk because it has been processed--though the ingredients are still only 3.
To keep it handy, I printed this recipe out and put it in a 4x6 red picture frame on my counter.  I may add magnets to the back eventually and stick it on the fridge.

Our Daily Bread
1 cup water
2 tablespoons butter
2 tablespoons honey
2 cups white flour
½ cup whole wheat flour
1/3 cup dry milk
1 teaspoon salt
3 teaspoons gluten
2 ¼ teaspoons/1 package yeast
Mix and bake at 350 for 30 minutes.*
*I use the machine on the dough setting for this recipe.  The mixing in the machine takes an hour and a half and 10 minutes before it is finished I start my oven pre-heating.  Be sure to grease your pan (I have a glass loaf pan) and cool the bread on a cooling rack before storing in a container or bag.


  1. We have a bread maker and use it, for the most part, for our bread, as well. Once we got the consistency right (it took several times to find a recipe that we liked) I find that I like homemade bread so much better than store-bought. And it never sticks around to ever get close to going bad-it's usually gone in three days!

    1. Haha, I know, right? Homemade bread has no chance to go bad! What's your recipe?


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