It freezes really well, so you can make a large batch at the same time, and it doesn't need any fresh ingredients, only simple pantry staples.
I came across the recipe on MeckMom, but halved the original quantities.
You can use whatever kind of flour you like. I used part whole wheat, part all-purpose, and part bran. If you want an all-white loaf, go for it.
2 cups warm water
1 Tbsp sugar
1 Tbsp yeast
2 Tbsp sugar
1/3 cup vegetable oil
1/3 cup honey
2 tsp salt
3 cups whole wheat flour
2 cups regular flour
1 cup bran
Add the tablespoon of sugar to the warm water and then add the yeast and let it sit for 5 minutes
Meanwhile, add 2 Tbsp sugar to mixing bowl.
Next add oil and then honey (use the same mixing cup – the oil residue will help the honey slip out easily). Add salt and yeast mixture (it should be foamy) and blend lightly.
Add whole wheat flour one cup at a time and mix well.
Change to the dough hook attachment.
Add bran and regular flour to the mixture half a cup at a time until it cleans the sides of the bowl and is no longer sticky to the touch.
Increase motor speed and “knead” the dough for 6 minutes or so (you could also do it by hand on the counter – just increase the time to 10-15 minutes).
Continue to dust with flour as needed.
Lightly oil a large bowl and with floured hands, form a smooth and elastic ball with the dough and drop it in the bowl.
Flip dough ball once to coat the entire surface of the with oil.
Cover the bowl completely with plastic wrap.
Let rise until doubled, around 45 minutes in a warm place.
Lightly grease the dish you are going to bake the bread in (makes 2 standard loaves, but I used an extra wide rectangular dish for great sandwiches).
Punch down the dough. Divide it if necessary.
Shape into loaves by tucking the dough under itself.
Place in the greased baking dish and allow to rise for another 30 minutes.
Bake in a preheated 365F oven for 30 to 35 minutes.
Once your bread is cooked through, take pan(s) out of the oven and place finished loaves on cooling racks. Allow the loaves to cool for about 10 minutes before slicing.
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