How to Bake Bread for the First Time

Several years ago, I became interested in baking my own bread. There were two main reasons for this interest. The first was the rising cost of groceries - a loaf of bread sells for a dollar or more at most grocery stores, and quite frankly, tastes awful. The second was nutrition - if I bake my own bread, I control the ingredients. I also have the power to make a variety of loaves as they are needed. Out of a double batch of dough, I might make one loaf, two dozen sesame rolls, and a number of breadsticks or cinnamon buns.

This is a very simple bread recipe that I've developed over a few years of baking. It's extremely flexible. Feel free to adjust the ingredients to your tastes.

INGREDIENTS
- 2 cups milk (or, make powdered milk extra strong for added nutrition)
- 1/2 cup warm water (a little warmer than you are, but NOT hot!)
- 1 package dry yeast (or if you buy yeast in bulk, use 2 1/2 teaspoons)
- 1 tablespoon salt
- 2 tablespoons butter OR oil (I use olive oil often)
- 2-4 tablespoons ground flax seed (optional)
- 2-3 tablespoons active sweetener (something that will work w/yeast: sugar, molasses, honey, maple syrup)
- 6-7 cups flour

Let me say something about flour here. You can make bread with any 59-cent bag of white flour. It will work, and even produce a palatable loaf. However, it is far more nutritious and delicious to use quality flours in your home-baked breads. I use the following in this recipe:

-- 2 cups bread flour (specially made for bread-baking. This helps the gluten develop)
-- 2-3 cups unbleached white flour (it's just better for you, plus it makes a nicer-looking loaf in my opinion!)
-- 2 cups whole wheat flour

Now, if you want to make your bread with all white flour, or all whole wheat, or even all bread flour... go right ahead. Do note that if you are going to do all whole-wheat, your kneading and rising times will increase. Knead for an extra five minutes, and rise for at least another 15.