Glenda Lehman Ervin, our Director of Marketing, swears by this “family secret” bread recipe.
“My mother baked bread for us each week. How many times I came home to bread still rising in the dough pan, lightly covered with a damp cloth. Better yet, the smell of freshly baked bread, wafting through the kitchen.”
“I don’t have time to bake bread each week,” she says, “but I want my daughter to have those memories. So I use this recipe and we bake together, on lazy Sunday afternoons or cold winter evenings. Because if I don’t teach her how to bake bread, how will she teach her daughter? The last time we baked bread, the entire loaf was gone by bedtime!”
- In a large mixing bowl, pour boiling water over powdered milk, butter, salt and honey. After cooled, add dry yeast and beaten eggs.
- Beat mixture with 3 cups flour. Stir in 2 1/2 cups additional flour. Turn onto a floured board and knead until smooth and elastic. Add flour sparingly as needed to keep dough from sticking.
- Cover and let rest 20 minutes. Punch down and shape into four loaves. Let rise until doubled. Place doubled loaves into greased bread pans.
- Bake at 350° for 30 to 35 minutes.
- Prep Time: 50 min
- Cook Time: 35 min
Keywords: wheat bread, bread, 100% whole wheat bread
Editor’s Note: This recipe was originally published in October 2013.