Bread making

Today I was pondering ways to start my journey towards farming. Currently I have a wonderful job working in the Office of Sustainability at Mason and I’m about a year or two away from finishing my Bachelor’s Degree so I can’t pack up and move out to the country quite yet. I live in a 2 bedroom apartment with my fiancé Jon in a town about 20 miles from Washington DC. Even though I have no land I am trying to think of creative ways to express my inner farmer. Our apartment is on the bottom floor so we did grow some of our own veggies this year, but now that winter is upon us I wanted to try out some other skills

I decided that I wanted to learn how to make my own bread. While I don’t see myself growing acres of grains, you never know what may happen. Maybe we’ll be able to crop swap with some farm neighbors one day or maybe I’ll just like the taste of my own bread. Afterall, it’s nice knowing what exactly is going into your food these days and what better way to know then to make it yourself.

Here is my first official loaf. I have some work to do. It turned out a lot more dense then I had planned but it was delicious nonetheless. Jon approved and helped me eat nearly half of it in one night.


  • 2 cups warm water (110 degrees F/45 degrees C)
  • 2/3 cup white sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 3 cups wheat flour
  • 3 cups white flour
  1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

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