Guys! I've neglected you so! Will you find it in your hearts to forgive me?
Thanks. I knew that was why I liked ya :)
Gosh, life just got busy! We've been running around for family stuff, reunions, new jobs...just general craziness, which has been awesome, but also kinda hectic. AND it definitely leaves very little time for updating the ol' blog. But I'm here now (for a bit), so no worries!
On Monday, we had the opportunity to drop Ben's mom off at the MTC in Provo, so that she can serve a full time mission for our church in Nauvoo, Illinois! We are so excited for her. And we were stoked that we were able to send her off.
Thanks. I knew that was why I liked ya :)
Gosh, life just got busy! We've been running around for family stuff, reunions, new jobs...just general craziness, which has been awesome, but also kinda hectic. AND it definitely leaves very little time for updating the ol' blog. But I'm here now (for a bit), so no worries!
On Monday, we had the opportunity to drop Ben's mom off at the MTC in Provo, so that she can serve a full time mission for our church in Nauvoo, Illinois! We are so excited for her. And we were stoked that we were able to send her off.
There's Ben and his Mama! Gosh, I love that woman. Isn't she so cute with her nametag?
Yes, yes she is.
Anyhow. One thing you should know about Mama Brown is that she is an AMAZING cook. Like, seriously. The food she makes turns to edible gold, it's so good. And, I kid you not, she'll ask Ben what he wants to eat (cause Ben's the youngest, so he gets what he wants ;), and 10 minutes later the whole meal will be ready to be consumed. I think she has special powers....
But, you know, that's just speculation.
One of my favorite recipes from Mama Brown is her whole wheat bread. Anyone who's tried to make bread of the whole wheat variety, knows that it's easy to mess up. But this bread is where it's at. It's not dry. It's not crumbly. It's not bland.
Yes, bread is a lot of work. And, yes, it can be a little intimidating. But I think that one of the best treats in the whole world is a slice of just-out-of-the-oven homemade bread. Am I right, or am I right?
This particular recipe has some weird-ish instructions, but that's what makes the bread so darn delish. So don't skimp out on understanding the whole process.
As a precautionary type of measure, I thought I'd give you all a peek of my current kitchen:
Yes, yes she is.
Anyhow. One thing you should know about Mama Brown is that she is an AMAZING cook. Like, seriously. The food she makes turns to edible gold, it's so good. And, I kid you not, she'll ask Ben what he wants to eat (cause Ben's the youngest, so he gets what he wants ;), and 10 minutes later the whole meal will be ready to be consumed. I think she has special powers....
But, you know, that's just speculation.
One of my favorite recipes from Mama Brown is her whole wheat bread. Anyone who's tried to make bread of the whole wheat variety, knows that it's easy to mess up. But this bread is where it's at. It's not dry. It's not crumbly. It's not bland.
Yes, bread is a lot of work. And, yes, it can be a little intimidating. But I think that one of the best treats in the whole world is a slice of just-out-of-the-oven homemade bread. Am I right, or am I right?
This particular recipe has some weird-ish instructions, but that's what makes the bread so darn delish. So don't skimp out on understanding the whole process.
As a precautionary type of measure, I thought I'd give you all a peek of my current kitchen:
Very 70s. Very orange. I just wanted to be straight with you, so that if you get a glimpse of unsightly orange in the following photos, you'd be more understanding and less judgmental.
For bread making, this will be your best friend.
For bread making, this will be your best friend.
If you don't have one (or any other mixing device), I give you full permission to go hide in your closet and cry it out.
You CAN make this recipe without a mixer, but your arms will be feeling it the next day. Just so you know.
So start by putting some warm water into the bowl of your mixer.
You CAN make this recipe without a mixer, but your arms will be feeling it the next day. Just so you know.
So start by putting some warm water into the bowl of your mixer.
Next add some of your whole wheat flour.
And your yeast. You might be freaking out thinking, "Doesn't she know that yeast should just be with the water and nothing else????" Not to worry, this method is legit. It even has a name. It's called proofing, and it really helps the yeast along. Trust me.
Mix that together a little bit.
Then add your shortening (or oil) and your honey.
Mix that just a little bit more. And then cover and let the mixture rest for about 10 minutes.
See? I told you it wasn't going to ruin the yeast!
After you've let the mixture proof, add some salt.
And the remainder of your flour. Then mix it up. Let the mixer do it's job for at least 5 minutes.
Listen up! If you're not super experienced with going 100% whole wheat, I would suggest you make your first batch as 1/2 wheat and 1/2 white flour. From there you can gradually work your way up to going all the way. I think I made 2 batches with mixed flour before I went with 100% whole wheat. Plus, this way, you can figure out what tastes you like best. I like 100% wheat, but Ben prefers a mixtures. Anyhow...
Listen up! If you're not super experienced with going 100% whole wheat, I would suggest you make your first batch as 1/2 wheat and 1/2 white flour. From there you can gradually work your way up to going all the way. I think I made 2 batches with mixed flour before I went with 100% whole wheat. Plus, this way, you can figure out what tastes you like best. I like 100% wheat, but Ben prefers a mixtures. Anyhow...
Here's what it should look like after mixing for awhile. See how it's not TOO flour-y?
Okay, here's where things get a little bit crazy.
You've got to take that bread and chuck it onto your greased counter 30 times.
You think I'm lying, but I'm totally and completely serious. I even took a picture of the action so I could prove it to you.
You've got to take that bread and chuck it onto your greased counter 30 times.
You think I'm lying, but I'm totally and completely serious. I even took a picture of the action so I could prove it to you.
Crappy pic, yes, but you get the idea. You really have to throw the dough onto the counter HARD. Like, you should be throwing it hard enough that every person in your house wanders over to see what the heck is going on in the kitchen.
After you throw it, set it on your counter and cover it with a warm, damp cloth.
Why yes, that is what the wall of our kitchen looks like. Here's a close up for you:
You're welcome.
Let that dough rise for about an hour.
Let that dough rise for about an hour.
After the first hour, you're going to throw it on to the counter again, but only about 15 times. Then cover it, and let it rest again, for another hour.
Meanwhile, you can grease your bread pans.
When I went to college, I stole some bread pans from my mom. She has cooked us homemade bread for as long as I can remember. I love these pans, cause they are proof that my mom is awesome:
Meanwhile, you can grease your bread pans.
When I went to college, I stole some bread pans from my mom. She has cooked us homemade bread for as long as I can remember. I love these pans, cause they are proof that my mom is awesome:
Only something VERY well used would be that beat up ;) And baking bread every week for your crowd of 7 kids equates to awesomeness, yes?
Anyway, after the bread has risen a second time, divide it, shape it into loaves and let it rise again, until it's double in bulk.
Anyway, after the bread has risen a second time, divide it, shape it into loaves and let it rise again, until it's double in bulk.
I ALWAYS half the recipe I'm going to give you because my mixer can't handle a full batch. And, since I have big loaf pans, I always do 2 big loaves and 1 small one.
After it rises, put it into the oven to bake for about 30 minutes. Mmmm...baking bread is one of the best smells in the world...
Yay! It's done! Pull it out of the oven and remove it from it's pan, so that the outside can get a little crunchy.
Yay! It's done! Pull it out of the oven and remove it from it's pan, so that the outside can get a little crunchy.
Let it cool off. But just enough so that it doesn't collapse when you try to cut into it. And slice yourself a piece of the best ever whole wheat bread you ever tasted (and will ever taste) in your whole life.
Thanks, Mama Brown!!
THE RECIPE:
MAMA BROWN'S WHOLE WHEAT BREAD
6 c. very warm water
6 c. whole wheat flour
2 Tbs. yeast
1/3 c. shortening OR oil
1/3 c. honey
2 Tbs. salt
flour (white or wheat)
Into mixing bowl, put water and 6 cups wheat flour. Sprinkle on yeast and mix all of this just a little. Add shortening or oil and honey. Mix a little more, then cover and let sit for 10 minutes. Add salt and enough wheat or white flour to make 15 cups total (including the original 6 c. wheat flour). Let mixer run for at least 5 minutes (if using a KitchenAid, do not put speed above a 2). Throw dough on a greased counter about 30 times. Cover with a hot, damp cloth and let rise for 1 hour. Throw again about 15 times, cover and let rise another hour. Form 7 medium loaves. Let rise until double in bulk. Bake at 350° for 25-30 minutes. Remove from oven. Take out of pans and place on cooling rack.
***I ALWAYS half this recipe because my mixer isn't big enough to handle a full batch. Don't worry-it still turns out great!
****Also, I've tried this recipe using only white flour and it turned out really well. So if you're just looking for a great white bread recipe, give this one a try!
THE RECIPE:
MAMA BROWN'S WHOLE WHEAT BREAD
6 c. very warm water
6 c. whole wheat flour
2 Tbs. yeast
1/3 c. shortening OR oil
1/3 c. honey
2 Tbs. salt
flour (white or wheat)
Into mixing bowl, put water and 6 cups wheat flour. Sprinkle on yeast and mix all of this just a little. Add shortening or oil and honey. Mix a little more, then cover and let sit for 10 minutes. Add salt and enough wheat or white flour to make 15 cups total (including the original 6 c. wheat flour). Let mixer run for at least 5 minutes (if using a KitchenAid, do not put speed above a 2). Throw dough on a greased counter about 30 times. Cover with a hot, damp cloth and let rise for 1 hour. Throw again about 15 times, cover and let rise another hour. Form 7 medium loaves. Let rise until double in bulk. Bake at 350° for 25-30 minutes. Remove from oven. Take out of pans and place on cooling rack.
***I ALWAYS half this recipe because my mixer isn't big enough to handle a full batch. Don't worry-it still turns out great!
****Also, I've tried this recipe using only white flour and it turned out really well. So if you're just looking for a great white bread recipe, give this one a try!