I found a bread recipe that I love. Since switching to fresh ground wheat, it’s been a bit of a trial to get bread to turn out well. That was a bit discouraging because I was so used to making bread that we simple and quick and easy, then with the switch, I started making bricks. Bricks as in they went straight to the chickens. I got this recipe from the BreadBecker (out of Atlanta, our source for wheat berries). I haven’t really modified it, but my notes are listed in the directions.
Challah Bread and Rolls
1 Â½ Cup hot water
1 cup cold milk
(The resulting temperature will be lukewarm so as not to kill the yeast)
1/3 cup oil (I use olive or coconut.)
1/3 cup honey
1 Tbsp salt
6 -7 Â¼ cup freshly milled flour (when using regular all purpose)
4 Â½ teaspoons instant yeast
Combine water, milk, egg, oil, honey, and salt. Add half the flour, mix thoroughly. Add yeast and enough flour to make a soft dough. Knead until smooth and elastic, (about 10 minutes). Let rise until doubles. Shape into loaves and or rolls. (for rolls, roll out with a rolling pin until about Â¼ inch thick. Use a cutter to make rolls the size of your liking, then place on a greased cookie sheet until doubled in size again.) For loaves, place in grease bread pan and let rise until double. Â This recipe will make two loaves in a regular size loaf pan. I have a huge loaf pan, so I make one.Â
Bake at 350 for 25 â€“ 30 minutes for loaves and 10-15 minutes for rolls. (or until they reach an internal temp of 190.)
Also, I use my stand mixer on this and knead for 8 minutes. I also leave the dough a bit softer (wetter) when I do it this way, it makes for a moister bread.Â
* I also have to tell you that I made these for when friends came over for dinner. We had Italian Beef Sandwiches and in the course of eating, it came up that I made the rolls. The husband of the couple looked a bit surprised and said they were really good. Â I admit, I blushed, and really it made me feel good.
* I also use the recipe to make cinnamon rolls as well.