A few years after Justin and I were married, and the talk of having kids came up, he asked me what I planned to do after becoming a mom. Would I work or would I stay home? I quickly answered that I would prefer to stay home if possible. It is what I knew about motherhood, since my mom stayed home when we were young.
Justin happily agreed that it would be the best for our future family. When he reenlisted and it was time for me to go be with him and leave our hometown and my job, we decided that I would start my new life as a homemaker (and someday a stay at home mom, which kind of happened sooner than I expected).
Unfortunately for me, it took quite a bit longer after this to finally get into the groove of homemaking than I had anticipated, but I always had certain ideas that just took some time to become habits.
I’ve played around with homemade bread for several years. First using a bread machine, then doing away with that for oven baked bread (which is far superior!). When I came across a no knead recipe, that was my method of choice for a long time. But for the past year or so, I’ve been using a different recipe that I think is way better in taste and texture.
Homemade bread makes me feel connected to homemakers from the past. It makes me feel like I am fulfilling my purpose and loving my family with something special. Justin loves it when I make this bread, so I try to do it often.
What you will need:
•2 1/4 cups warm water
•2 Tbsp sugar
•2 Tbsp yeast
•1 Tbsp salt
•2 Tbsp oil
•5 1/2 – 6 cups flour
1. First dissolve sugar and yeast in the warm water. I like to do this in the bowl of my Bosch mixer. Let it sit for a few minutes until it bubbles. Then add salt, oil, and 3 cups of the flour. I use the dough hook attachment of my mixer and beat well. Then add in 2 1/2 to 3 more cups and beat until the dough forms a ball and cleans off the sides of the mixer.
2. Let rest for 10 minutes. Then beat again for 10 seconds. Repeat this 5 times.
3. Turn dough on a floured surface and knead 2-3 times to coat with flour. Divide into 2 equal parts and roll each piece into about a 9×13 rectangle. Roll the dough up into a loaf and pinch ends and seams to seal.
4. Arrange loaves seam side down on baking pan or grooved baguette pan. With a sharp knife or razor blade, slice 3 gashes into the tops of the loaves. Cover lightly with a towel and allow to rise for 30 minutes.
5. Brush entire surface with egg wash (I skip this and use heavy cream instead because of egg allergies) and bake for 30 minutes for 375*. Cool on racks.
I still haven’t perfected a “pretty” loaf, but it tastes good! This is just one of many ways I style my life after days gone by.
In His love,