Each of my children has had food allergies as babies, and so I’ve had to learn how to feed our family differently. Little Man has a soy allergy, which means that I have to avoid soy as well since we breastfeed. Have you looked at your packaged food ingredients? Soy is in basically every processed food. Soy lecithin, soybean oil, soy protein…. Breads basically all contain soy. And so, with some encouragement from the Hubby, I dusted off the bread machine and started making our own bread.
It took some trial and error. I don’t like the shape or consistency of bread machine bread. I also kept trying wheat bread and didn’t like the final product. I started with a white bread recipe and tweaked it slightly for best taste. I cheat just a little. I let the bread machine mix and knead the dough, let it rise, and then take it out to bake in the oven. I get the best of both worlds! Deliciously tasty bread, and the ease (and less mess) of the bread machine.
Total time: 2hr 45min; Active time: 15 mins; Inactive time: 2hr 30min
2 cups all purpose flour
2 cups bread flour
1 tsp salt
1 1/4 tsp yeast
2 tbsp olive oil
2 tbsp honey
1 1/4 cup milk
1/4 cup water
Check your bread machine manual to see if wet or dry ingredients should be added first. Mine states to add dry ingredients first. Set the bread machine to the dough cycle and let it run. The whole cycle is 1hr 30min for my machine. Lightly oil two 4 x 8 bread pans. Split the dough in half and shape it to the bread pans. Let it rise 30 mins. Bake at 350° for 30 mins.
I have never eaten so much bread as since I started making my own! There is nothing better than warm bread, melted butter, and honey drizzled on top. Mmm! This is one thing I will likely continue doing even after Little Man grows out of his allergy. It’s so easy, I just plan for it every few days.
Note: I have used sugar instead of honey, but it doesn’t store quite as long – about 2 days versus 4.
Edit 02/09/2019: I have been skipping the second rise in the oven, or removing the dough from the bread machine 30 minutes early before an oven rise, and it turns out just as well. Bread texture can change so much just with the weather, a little change in rise time doesn’t make a big difference. That’s what makes it artisan!