The Simple Dollar weblog details the process and financial, health and taste benefits of baking your own bread from scratch. [From Cooking: Homemade Bread Made Cheap, Delicious, and Easy]
It’s actually a lot easier than that.
First off, flour and bread are both sold by weight, not volume, so it makes sense to measure that way when you make bread. A cup of flour is about 5.5 ounces. So you can easily convert successful recipes to weight-based measures, if you like.
A simple but satisfying table bread: good for sandwiches, sopping up sauces, french toast (if it lasts that long).
Combine:
- 5.5 oz good quality bread flour
- 1/2 tsp yeast
- 9oz water
- 1/3 cup raw (untoasted wheat germ)
- 1 tbsp honey
Mix until smooth, like a cake batter. Cover with:
- 11 oz bread flour
- 1/2 tsp yeast
Put aside for 1 hour at room temperature or 8-24 hours in the fridge. Mix the whole mess together until you get a rough dough, no kneading.
Allow to rest for 20 minutes. Add 1 tsp salt, and mix completely, then knead until you have a strong, smooth dough. Allow to rise in an oiled bowl (or the same one it was in as a sponge). When doubled, knock it down, but no kneading. Allow to double once more, then shape for a long loaf pan, or a freeform loaf. Allow to double, put in a preheated oven at 475.
After five minutes, spray the inside of the oven liberally with water, turn oven down to 425, then allow to bake for 25 more minutes.
The wheat germ adds the nutritional benefits of whole wheat flour without the heaviness that many people find off-putting about whole grain breads.