I love to make bread. I haven't always loved to make bread, but when I inherited this awesome beast of a mixer the love began to grow ... and grow. It's honestly about as old as I am! I know, I don't look that old, but, it seriously is.
I don't know how I became the chosen one to inherit the mixer. The favorite child. The middle child. The favorite child. Probably, the middle child. The love for bread making didn't come with the mixer, unfortunately. It took some time having it around, getting use to it, finding an actual place I could put it and then getting comfortable with the idea of YEAST!
But, my mom has always been super good at making bread, even my dad is an awesome bread maker, so you would think it would come naturally. I hate to brag, but once I took that leap and started making bread I found out I was pretty much a natural at making bread too. Not going to lie.
There were several tips I gathered before my first attempts at bread making, but probably the most important one was from my mom. She told me that if I gave a loaf away to someone every time I made bread, my bread would turn out. She was right! (Well, except one time it was a little extra dense and flat, but every other time it's turned out great!) (Oh, and except the other time that I forgot to add the salt and so I sprinkled some on top, which gave me an excellent idea for another twist to my bread recipes.)
I've tried a few recipes over the years, ones that have been in my family for years, recipes I pick up from church gatherings, recipes my husband has brought home from a cousin, etc. Then I've picked up tips like using wheat gluten, dough enhancer, potato flakes, vinegar as binders; how to let my bread raise, how to keep the yeast from going flat, etc.
But then I found THE bread recipe of ALL bread recipes! My mom actually pinned it on her pinterest board. What?! Was she keeping something from me?! The secret ingredient to this recipe is ... shhh ... applesauce. I've tried substituting applesauce in other baked good recipes and am not a super big fan of what it does, so I was a little skeptical. I didn't want "cakey" bread. But hey, I'm always willing to try a new bread recipe.
Wow! Was it ever worth the try! Now I can't really use any other bread recipe. I've tried, but there's not another bread recipe like it out there. There's just simply not. Sorry.
Here's the link to the original recipe: miracle bread
And here's my take on it, just a few minor changes from the original. Granted I make this for 8 loaves, I will do my best to quarter it for 2 loaves. What? You're saying why is that so hard? Well, you see, recipes to me are just guides. Yeah, guides. If I'm talking to my mom while I'm making bread, she always asks me what combination I'm trying this time. She knows I can't stick with a recipe. It's true. I can't help it. But this recipe always, ALWAYS, turns out. Don't forget the salt.
Maria's Version of Miracle Bread
1/4 c. sugar or honey
1/4 c. oil
1/2 c. applesauce
1 1/2 Tbl. yeast (quick-rising is the best!)
1 1/2 c. hot water
1 Tbl. white vinegar
1 c. oatmeal
2 c. whole wheat flour
1 Tbl. dough enhancer
1 1/2 Tbl. wheat gluten
4ish c. white flour
1 1/2 tsp. salt
Combine yeast, sugar and hot water in mixing bowl. Let sit while you gather the rest of the ingredients. (Get your salt out first. Just sayin'.) Add vinegar, oil, applesauce and oatmeal. Let sit for about 5 more minutes to let oatmeal soften. Then add whole wheat flour, dough enhancer, wheat gluten, 2 cups white flour and SALT. Mix and then add about 2 cups more flour until dough doesn't stick to the side of the bowl. Let it mix for about 10 minutes. The dough may initially not stick to the side of the bowl, but after mixing for a few minutes it may start getting sticky again, so add a little more flour until it doesn't stick anymore.
Take out of bowl and place on a lightly floured surface. Let it rest for about 5-10 minutes. Equally divide into 2 loaves, shape and place into greased pans. Let it raise for 30-45 minutes (it really does depend on the temperature of your kitchen.) Bake at 375 for 22-25 minutes. Turn out on cooling rack and let cool slightly before cutting.
Trust me, you will thank me. And thank Chez Moi!
A few variations I've tried - oatmeal with white flour; seven grain cereal with white flour; seven grain cereal, oatmeal, wheat flour and white flour; white and wheat flour; even adding a little cornmeal to any of these is super yummy! If you use a seven grain, put it in with the water and let it soak a little to soften, too. The oatmeal basically dissipates, but the seven grain stays more firm and adds a nice texture to the bread.
Oh, and if you are looking for another super yummy and easy bread recipe that will make everyone think you're the best breadmaker EVER, try this one!
You're welcome!
