Jenna's Bread

Jenna Woginrich of Cold Antler Farm, 

got me started on this whole blogging thing.

She also inspired me to take a look at my life as it was

and start creating more of what I wanted.

Not bad for a 20-something year old whom I've never met.

I can't be grateful enough for the nudge toward homesteading she has given me.

It's been my calling all along,

and I never knew it until I read her book,

Made From Scratch.

 

One of the best things I've done on this journey

is to bake bread from scratch.

Having been a lover of this life sustainer

for as long as I can remember,

it was important for me to be able

to provide my family with bread of a high quality.

It is a gift to myself whenever it comes out of the oven,

filling the kitchen with the most intoxicating aroma.

There's just nothing like homemade bread.

Here's a recipe I got from Jenna.

Enjoy it- and soon!

You'll be glad you did!

Basic Bread

(Jenna Woginrich)

2 C water

2  yeast

1 t honey

4 T butter

2 T vegetable oil

1 t salt

5-6 C bread flour

Warm water to not hotter than 120 degrees in a glass

measuring cup.  Add yeast, honey, and oil.

Let proof 10 minutes (yeast should be bubbly).

Mix dry ingredients in a large bowl.  Whisk to sift.

Add wet to dry, including butter.  Mix until incorporated with wooden spoon.

Let rise in oiled bowl (the same one you mixed it in)

until doubled.  Cut dough in half.  Place each half into

loaf pans.  Allow dough to rise until doubled again.

Bake at 425 degrees 35-45 minutes, covering halfway

to avoid burning.  Let cool 20 minutes before slicing,

if you can wait that long.  The smell is insanely good.

Makes 2 loaves or 16 large rolls*.

*If you need buns for sandwiches or burgers,

just take 1/2 the original dough recipe

and tear off about a palmful

and roll it into a ball.  Let rise until doubled

and then bake about 15-20 minutes.

Enjoy!