Mommy's toolbox--fast, easy and delicious bread!

Bread smells so delicious when it comes out of the oven, and there is no way to duplicate its delicate texture or full flavor, no matter how well it is encased in plastic packaging.

I do not own a grain mill, or any sort of fancy bread mixer or maker, but I do have the basic ingredients and tools to make some pretty good loaves.

Years ago I didn't think making bread was possible for me because of the description in my cookbook--afraid the yeast would be killed easily, not willing to take the six hours or so described in the recipe for the dough to rise twice.

But I have since perfected a method that yields a pretty healthy dough that is not expensive or too time-consuming. Here is how I make bread in just one hour:

4 cups of the hottest tap water--we keep our water heater to 120 degrees Farenheit, so the water from the faucet is the perfect temperature,

4 heaping tablespoons of yeast--we buy the bulk dried yeast from Sam's Club, the amount of yeast is what speeds things up a bit,

3-4 tablespoons brown sugar (to give the yeastie beasties something to feast on),

2 tablespoons or so of salt (you can use Sea salt for those who wish).

I add it all together and then I whisk it. Then I set it aside in a warm, dark place while I clean up the kitchen, answer the phone, kiss the baby, etc. This usually only takes about 10-15 minutes.

As soon as I notice a nice foam on top of this yeast "soup", I know it is time to add flour, which is what I do. I add white flour--just enough to make it goopy (about 4 cups worth)--and mix it up with a huge spatula, this is to activate the gluten so that when I add the whole wheat flour the dough will have enough structure to hold more of the carbon dioxide and give the loaves more fluff.

Then I add more whole wheat flour--I mix this with the spatula until it is too difficult to continue, then I begin to fold in more and more whole wheat flour until the dough is nice and formed, but still just a little bit sticky. I then let this dough rise in the same bowl in a warm, dark place (again, usually on the back of the counter).

In about a half an hour the dough is risen (to twice the original size). I punch it down and split it into two equal portions. Then I spread about a half cup of flour and place one half of the dough in the middle of it. I roll the dough (with a rolling pin) into the size and shape which resembles a legal-sized sheet of paper (below).

Then I roll this up jelly-roll style, place it on a greased cookie sheet, and cut slits in the top of the loaf on a sight diagonal (just to be a bit fancy).

I repeat the process with the other loaf and allow both to rise until doubled. Then I place both into a 375 degree Farenheit oven and bake until golden brown--then serve after sitting just a few minutes--this bread is best when it's still warm from the oven!

Voila!