November 17th is Homemade Bread Day #HomemadeBreadDay even though Charlie has graduated and finished his #Homeschool Cooking Class it doesn’t mean there isn’t things Charlie can still learn in the kitchen.
I’m going to treat #HomemadeBreadDay as a #teacningmoment for our family and were all going to make a Bread of our choice to try for #Thanksgiving dinner. Would you like to join us and you can create your own #recipe as well.
The best thing about National Homemade Bread Day might be the way Homemade Bread Day incorporates all your senses: the sweet, roasty comfort smell that lingers in the kitchen; the sight of steam rising from the top of the loaf, the warmth of the Bread in your mouth, the taste of home when you take a bite, and the seemingly automatic “Mmmmm” that comes while you chew. Get to baking on November 17th to celebrate and break Bread with your friends and family.
National Homemade Bread Day Activities
- Pull out a favorite family Bread recipe or find a new favorite recipe in a cookbook or online and get to baking a loaf or two of Bread.
- Invite a friend over and it doesn’t matter if they act as Sous Chef or simply a happy taster, food is community and baking is more fun with friends and family.
- We’re drawn to feed those we love, and National Homemade Bread Day is all about sharing the love.
- Once your Bread has cooled, store a loaf (or even a few slices of Bread) in a freezer bag with all the air out. Freezing your Bread will let you indulge in the fruits of your National Homemade Bread Day labor long past its typical expiration date.
Reasons Bread Smells So Good
- Bread’s aroma comes from its ingredients, the fermentation process, and reactions during the baking process.
- Maltol, which has the scent of Caramel and Cotton Candy, and Isomaltol give Bread Crust its flavor and aroma.
- Certain compounds give Breadcrumbs and, strangely, Cucumbers their scent.
- Did you know Scientists have used 14 Molecules to mimic the smell of Baguettes?
Why People Love National Homemade Bread Day
It can be tough to find Bread for those with Celiac disease or other Gluten intolerances. Thousands of DIY recipes are out there, though, sure to make our stomach and your wallet happy.
By baking our own bread, you can make the Bread as healthy or as decadent as you want. You could make Wheat Bread, Cracked-Wheat Bread, Sunflower Seeds, and Honey Bread.
Avoid all the additivesMake sure you can pronounce every ingredient you add. No azodicarbonamide (which is also used in yoga mats) in YOUR kitchen (unless you like that sort of thing).
Prep Time: 30 mins Cook Time: 40 mins Additional Time: 2 hours 35 mins Total Time: 3 hours 45 mins Servings: 30 Yield: 2 9×5-inch loaves
Ingredients
cooking spray
2 cups milk
2 tablespoons white sugar
2 teaspoons salt
1 tablespoon shortening
1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
6 cups bread flour
Directions
- Bake loaves in the preheated oven until the tops are golden and loaves sound hollow when tapped on the bottom, about 35 minutes.
- Heat milk in a small saucepan over medium-high heat until it bubbles. Remove from heat and stir in sugar, salt, and shortening. Cool to lukewarm.
- While milk mixture is cooling, dissolve yeast in warm water and let stand until creamy, about 5 minutes.
- Combine cooled milk mixture with yeast mixture in a large mixing bowl. Stir in 2 cups flour, then add remaining flour, 1/2 cup at a time, to make a moderately stiff dough.
- Transfer dough to a lightly floured surface; knead until smooth and elastic, 8 to 10 minutes. Place dough in a lightly greased bowl and turn to coat. Cover the bowl with a damp towel and let dough rise in a warm place until doubled in volume, about 1 hour 20 minutes.
- Lightly grease two 9×5-inch loaf pans.
- Punch down dough and turn it out onto a lightly floured surface. Shape into 2 balls, cover, and let rest for 10 minutes. Shape dough into 2 loaves and place into the prepared pans; let rise until doubled, about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
Thank you,
Glenda, Charlie and David Cates
