Whenever we use honey in the kitchen, the biggest pain is the honey stuck to the spoon. This may seem trivial but can be irksome if I am cooking with the kids. They have enough opportunities to track messes around the kitchen.
The bread we make and some salad dressings use oil and honey. Use the spoon and measure out the oil first. Then, pour out the honey into the same oil coated spoon. It slides right out and doesn't stick. So simple and one less messy hand or spoon.
I have never had any sort of ambitions to be a baker. Kneading bread and flour flying in my kitchen just seemed like a recipe for disaster. A few humble attempts at homemade sandwich bread just ended up being a disappointment. Then, a good friend was diagnosed with a gluten allergy and had a great bread machine that she passed on to me.
Our first recipe that we made a lot, and still do is Amanda Soule's WHO bread. We love it and it has become our favorite breakfast bread. Her recipe is the only one we found that was just pure unadultered goodness, would-no-change-a-thing.
After trying a lot of other bread recipes and tinkering with a few we decided to go back to Amanda's recipe and adapt it for our sandwich bread. The boys also requested a white bread. I just couldn't go there so I used white whole wheat flour. The recipe earned the name Sneaky Wheat Bread because they had no idea it wasn't white bread until they fell in love with it. Now they sneak into the kitchen and try to get more.
This is now our go to sandwich bread but sometimes it doesn't make it past a plain slice or a little bit of butter.
Sneaky Wheat Bread
1 1/4 cups water
2 tablespoons oil
2 tablespoons honey
1 teaspoon salt (we use kosher salt)
1 cup unbleached bread flour
2 cups white whole wheat flour
1/2 cups rolled oats
1 tablespoon natural cane sugar
2 1/4 teaspoons or 1 packet of bread machine yeast
Ingredients go in the machine in that order. Our setting are for a 1.5 lb loaf with medium color.
Enjoy!
