Monday, February 13, 2012

Marvy Bread Monday:

As requested, below is the recipe for the bread I make once or twice a week. I have copied and pasted it from the original website ( but naturally I have my own commentary, which I include parenthetically and in italics.


  • 3 cups warm water (110 degrees F/45 degrees C) (for cripes sake, just make it HOT water. If you actually use a thermometer I will probably punch you).
  • 2 (.25 ounce) packages active dry yeast (I buy my yeast in a jar because it's a little less expensive, so I use 3 teaspoons. And as my Mama always says, "do NOT use Quickrise yeast)
  • 1/3 cup honey (I never measure this any more. I eyeball it and therefore get a variety of sweetness from each batch. After you make the recipe a few times, save yourself one sticky measuring cup to measure and fake it).
  • 5 cups bread flour (I only use 4 and replace one with ground flax seed or chia seeds. This gives the bread more texture and makes it healthier, too.)
  • 3 tablespoons butter, melted (When I thought I had this recipe memorized, I remembered it as 5 Tbs.... so now I use 4 as a compromise. Somewhere between 3 & 5 is fine).
  • 1/3 cup honey (You're not really going to measure it, are you??)
  • 1 tablespoon salt (I don't measure this either. I give small children 10 shakes from the salt shaker or I fill up the center of their palm with enough to make them think they are helping...)
  • 3 1/2 cups whole wheat flour (This is TOTALLY a guess-timate. You'll use what makes it work!)
  • 2 tablespoons butter, melted (Bah! You just rub the stick of butter over the top to get a good coating. I have no idea how much it is, but I'm thinking it's way less than 2 Tbs.)


  1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly. (The time on this is WAY up for grabs. I normally let it sit less than 30 minutes. Let it sit long enough to change the laundry around, make a snack and change a diaper or two. That should do it!)
  2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour.  (They say "stir in" but you should definitely use a mixer if you've got a good one). Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
  3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. (We use this bread primarily for sandwiches, so I suggest you err on the side of a "flatter" bread if that's what you want to use it for. That nice fluffy kind is delicious but doesn't hold onto peanut butter without falling apart).
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. (I ALWAYS over bake... setting my timer for 35 minutes). Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

And, there it is. Follow this recipe and you will have yummy bread for ever and a day!

1 comment:

  1. I use this same recipe! I divided it by 3, however (which makes for some fascinating numbers...) and use it to make single loaves in my bread machine, because I'm a slacker. And I use olive oil instead of melted butter in the recipe itself because - see above - I'm a slacker. It is the best bread EVER. I've made a loaf every 2 to 3 days since maybe October when I discovered it. Before that, I tried many MANY other bread recipes, and they were all so-so.