Recipe: Mother’s Day homemade bread

I adore this recipe inspired by my Mom’s homemade bread. The wonderful thing about recipes that are even kinda handed-down is that newer generations get to enjoy them. I love getting to make this bread for my own family, especially know how loaves of it used to feed me in my own mom’s kitchen.

I’m keeping today’s post short and sweet, but you can read more about this recipe in my new book, Her Daily Bread, which is available everywhere. (Bonus: it contains over 50 other delightful recipes that are ready to share!) Check out a copy at your local bookstore or online here. Happy early Mother’s Day and happy baking to you all!

This recipe is inspired by my mom’s homemade bread is a flavorful family favorite that make terrific sandwiches and even better toast!

• Prep Time: 15
• Cook Time: 25
• Total Time: 180
• Yield: 2 Small Loaves

Ingredients

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• 1–1/2 cups lukewarm water
• ¼ cup olive oil
• ¼ cup honey
• 1 large egg
• 2 teaspoon salt
• 4 cups all-purpose flour, plus more as needed
• ¼ cup flaxseed meal
• 1 tablespoon instant yeast

Instructions

1. In the bowl of a stand mixer, stir to combine the water, oil, honey, egg, and salt. Add 2 cups of the flour, the flaxseed meal, and the yeast, stirring to combine. Add 2 more cups of flour, and, using the dough hook attachment of the mixer, begin to knead the dough on medium speed. If you notice the dough is still very soupy and loose, you can sprinkle in a little more flour 2 tablespoons at a time until it comes together into a soft stretchy dough. Knead for a total of 6 minutes or until the dough stretches slightly when you pull the dough hook out of the bowl. Lightly grease a separate large bowl with cooking spray and dump the dough into that bowl. Use a sheet of plastic wrap or a large tea towel to cover the top of the bowl and set it aside in a warm area of your kitchen to allow it to rise until doubled in size, about 1-1/2 – 2 hours total. 
2. Once the dough has puffed and risen to double its size, lightly sprinkle a counter with flour and dump the contents of the bowl onto your prepared workspace. Use a knife to cut the dough into two equal-sized pieces. Lightly spray two 8”x4” loaf pans with cooking spray and begin to shape your loaves. Gently pat a single piece of dough into a small rectangle and fold the bottom third of the dough up towards the center as if you’re folding a letter. Fold the top part dough and gently pinch the dough to seal the seam shut. Gently roll the dough over so the seam is on the bottom and use your hands to carefully work the dough with your hands to form it into a log roughly the shape of your pan. Put the log of dough into the pan and repeat this entire process with the second piece of dough. Once each log of dough is in its respective pan, cover each with a piece of plastic wrap and set aside in a warm area of your kitchen for a second rise, about 45-60 minutes. In the meantime, preheat your oven to 350 degrees.
3. Once the loaves have risen and are barely doming over the lip of the pan, put the pans in the oven to bake for about 25 minutes, or until the loaves are golden and a thermometer inserted in the center of the loaf registers at 190 degrees Fahrenheit. Allow to cool in the pan for 20 minutes and then remove from the pan to cool completely. Cooled loaves can be wrapped in foil and frozen for up to six months or can be enjoyed immediately.

This recipe is by Kate Wood of Selma and is an excerpt from her book, “HER DAILY BREAD.”