The Smell of Fresh Baked Bread

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Man shall not live by bread alone, but by every word that proceedeth out of the mouth of God. Matthew 4:4

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Who doesn’t love the smell of fresh baked bread? It is an aroma that makes you feel warm. It is an inviting smell, wouldn’t you agree? That smell invites you into a store where you can purchase that fresh baked bread.

My husband and I are Dave Ramsey followers and I’m glad to say that we are debt free. Lately I’ve decided to save more money by baking and cooking everything I possibly can instead of buying pre-packaged food. (I will still buy canned and frozen vegetables.) One of the best money savers is baking my own bread and dinner rolls. I don’t eat the bread because of Sjogren’s Syndrome, it causes me to choke, but my husband is a sandwich eater and since I started making this bread for him, he doesn’t want store bought bread anymore.

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Getting the bread started. A 10 minute rest and the dough is bubbly.

Today is the perfect day for baking bread. It is super foggy and cold outside, so when he comes in at lunch time he will be greeted with the wonderful smell and the warmth of the kitchen.

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In the bowl and ready to rise for 30 minutes. 

I have to go punch down the bread and put it into the bread pans. I’m sitting where I can see into the oven and the dough is rising up out of the bowl. Success!

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I love it when it rises!

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Dough is divided and ready to rise. Another 30 minutes in the warm oven. 

I used to use a bread machine to make the dough and then transfer it into bread pans. I wore my bread machine out, so now I am using my Kitchenaid stand mixer with a dough hook. I will never go back to using a bread machine again.

This is a white bread recipe. When I find a good whole wheat recipe I’ll share it with you, but for right now white bread is the bomb.

The Smell of Fresh Baked Bread

Here is a link to the recipe: The Best White Sandwich Bread Recipe 

The ingredients for this white bread recipe are very simple:

  •  unbleached all-purpose flour – Wheat Flour, Niacin (a B Vitamin), Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Enzymes, Folic Acid (a B Vitamin)
  •  salt
  •  yeast
  •  sugar or honey (I use sugar)
  •  water
  •  neutral-flavored oil

Let’s compare these ingredients to those in a popular white bread you can buy at the local grocery store. I chose Nature’s Own Whitewheat Enriched Bread:

  • Unbleached Enriched Wheat Flour [Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid (a B Vitamin)]
  • Water
  • Sugar
  • Fiber (Soy Fiber and/or Cottonseed Fiber)
  • Wheat Gluten
  • Yeast

Contains 2% or Less of Each of the Following:

  • Calcium Sulfate – Calcium sulfate is the inorganic compound with the formula CaSO₄ and related hydrates. In the form of γ-anhydrite, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry.
  • Vegetable Oil (Soybean Oil or Canola Oil)
  • Salt
  • Soy Flour
  • Dough Conditioners (Sodium Stearoyl Lactylate, Calcium Stearoyl-2-Lactylate, Monoglycerides, Calcium Iodate, Ethoxylated Mono and Diglycerides, Calcium Peroxide, Datem, Azodicarbonamide) – A dough conditioner is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, and emulsifiers.
  • Cultured Wheat Flour
  • Guar Gum – Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications.
  • Vinegar
  • Ferrous Sulfate – iron sulfate
  • Thiamin Hydrochloride – Thiamine Hydrochloride is the hydrochloride salt form of thiamine, a vitamin essential for aerobic metabolism, cell growth, transmission of nerve impulses and acetylcholine synthesis. (Read more…)
  • Monocalcium Phosphate – leavening agent
  • Yeast Food (Ammonium Sulfate)
  • Soy Lecithin

Time to go bake the bread. The loaves look perfect!

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These are going to be great! It’s only going to take another 30 minutes. 

I think I will stick to the fresh baked bread. It is amazing the amount of preservatives and additives that go into our food. Now I know that the experts say that we need to remove the “white stuff” from our diet, but I think my husband will live with homemade white bread with a few ingredients vs the bread from the store.

My husband just walked in the door and the first thing he said was, “It smells so good in here!” The bread will be done in just a couple of minutes.

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He gave me the thumbs up!

Tip: I found out that bread is done when it pops out of the pan. If it sticks, it needs to bake a couple more minutes.

Do you have a favorite bread recipe? If so, please share it in the comments section below. Please let us know if it is a bread recipe that you use is to help with your diet or an autoimmune disorder.

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