The Walden Effect: Farming, simple living, permaculture, and invention.

Simplifying (or complicating) bread baking

Kneading dough in a mixerIf you find yourself picking up loaves from the store because you just don't have time to make your own bread, you might consider some bread-making shortcuts.  There are kneadless bread recipes that replace fifteen minutes of kneading with a day sitting in the fridge, or you can get a machine to do the work for you.  I've found that bread machines do a pretty good job of kneading but aren't so great at baking.  Instead, my favorite labor-saver is the bread hook on my KitchenAid mixer.  I let the mixer do the kneading and I monitor the rising and baking myself.

Others of you might have the opposite reaction to this week's project ---  you may love bread-making so much that you want to try out whole grain breads or your own pizza dough.  The latter is the easiest next step since the recipe I've included in this week's lunchtime series works perfectly as a pizza dough.  You'll just have to learn how to stretch the dough into a round shape.  Even if you don't want to toss the dough over your head, I recommend doing this step in the air with your hands rather than on the counter with a rolling pin.

Homemade pizza

Whole grain breads will require a bit more experimentation on your part.  This is my favorite whole wheat bread recipe, which uses added gluten and a long kneading time to create a bread nearly as fluffy as the white version.  What's your favorite recipe?

The information in this lunchtime series was excerpted from Weekend Homesteader: January, which is available for free on Amazon today!  I hope you'll give the entire book a try (and leave me a review!)

Weekend Homesteader paperbackThis post is part of our Bread lunchtime series.  Read all of the entries:

Anna Hess's books
Want more in-depth information? Browse through our books.

Or explore more posts by date or by subject.

About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.

Want to be notified when new comments are posted on this page? Click on the RSS button after you add a comment to subscribe to the comment feed, or simply check the box beside "email replies to me" while writing your comment.

Our family eats almost no bread any more (18 months ago I was grinding wheat and baking everything from scratch; now I just don't bake) but when we did my favorite source for whole wheat help was the Laurel's Kitchen Bread Book. Excellent information and tons of great recipes.
Comment by Lindsey in AL Fri Dec 23 15:50:18 2011
I know what you mean --- it's a bit ironic that once we finally decide to start grinding our own grain, Mark joined me in the (mostly) wheat-free camp. Maybe that's a natural progression --- flour to grinding your own to eating stuff that's better than grains?
Comment by anna Fri Dec 23 18:06:21 2011

profile counter myspace

Powered by Branchable Wiki Hosting.

Required disclosures:

As an Amazon Associate, I earn a few pennies every time you buy something using one of my affiliate links. Don't worry, though --- I only recommend products I thoroughly stand behind!

Also, this site has Google ads on it. Third party vendors, including Google, use cookies to serve ads based on a user's prior visits to a website. Google's use of advertising cookies enables it and its partners to serve ads to users based on their visit to various sites. You can opt out of personalized advertising by visiting this site.