What type and how many loaves per week?

I grind all my own grain and make whole wheat bread and buns. I usually bake 4 loaves at a time, along with a pan or two of buns. I usually do this twice per week, especially during the winter.

How about you?

Well, I'm impressed!!!! I love to bake bread but don't make it anywhere nearly as often as I like to EAT it! I've never ground my own grain - but that sure sounds interesting! Do you grow your own grain also?

My favorite breads to make are whole wheat bread and raisin bread. I also have a good recipe for Hungarian Peppered Cheese Bread. It has course ground black pepper and cheddar cheese in it - the perfect thing with soup in the winter.

Nothing smells like bread baking! I also (just for fun) like to shape bread into heart shaped wreaths (after I've worked in a cup or two of raisins and birdseed), and bake at 350 degrees for the same length of time the bread recipe calls for. Then I hang some twine around it and put it out for the birds to enjoy. The woodpeckers especially love this treat.

Farmgirl, no I don't grow my own grain. I purchase organic grain from the health food store in 50 lb. bags and grind it up myself. I wish I had an acreage, cause then I would grow my own grain. I love grinding grain and making bread and your right, there is nothing like the smell of fresh bake baking.

:toast: I make 50% whole wheat egg bread, seeing as how I have so many eggs. :D I don't have a specific bread making day but we eat about a loaf a day or every two days. I'm not a big bread eater. Don't really care for it but my family eats a lot. I make 6 loaves at once and freeze them.

Farmgirl, care to share your recipe for Hungarian Peppered Cheese Bread? That sounds awesome!

Prairiemaid,
Here it is - hope you like it!

1/2 c. warm water
3 pkgs. dry yeast
1 1/2 c. scalded milk, cooled
1 1/2 c. warm water
4 T. sugar
3 c. flour
4 T. soft shortening or oil
2 t. salt
3 eggs, well beaten
2 t. freshly ground pepper
6. c. flour
2 c. coarsely grated cheddar cheese
1 egg yolk
2 T. water

Dissolve yeast in warm water. Beat in cooled milk, additional 1 1/2 c. warm water, sugar and flour. Add shortening, salt, eggs, pepper and 5 c. flour. Stir until dough cleans the bowl. Spread remaining cup of flour on board/counter top, turn out dough and knead 5 minutes, using more flour if necessary. Flatten dough with hands and sprinkle with half the cheese. Knead until cheese is distributed. Add remaining cheese and knead again. return to greased bowl and let rise until double. Knead again to get a finer texture bread. Return to bowl and let rise again. Turn out and knead again. Divide dough into 6 equal parts. Roll into long strips. Braid 3 strips to a cookie sheet. Cover with a damp towel and let rise until light. Brush tops with yolk beaten with water. Place in a preheated 350 oven and bake 20 min. Reduce heat to 325 and bake another 25 minutes. Brush again with yolk mixture 5 minutes before end of baking time.

Makes 2 large braided loaves.

Note: The braided loaves are beautiful if you have the time, but this recipe turns out just as well in 2 or 3 bread pans, depending on how large of a loaf you like to make. This makes a nice gift bread as it looks very special with it's shiny top and specks of pepper & cheese.

Hope you enjoy this.....I'm sure it will be even better since you have your own farm fresh eggs!!!

Thanks! After I get groceries (and cheese) next week, I'll give it a try!

I make our breads and biscuits. I make 4 loaves per baking day of whole wheat bread. We go through about 8 loaves a week!

I make all our bread, too. I like to make half rye and half whole wheat breads, best. I also make rolls/buns every now and again. I usually bake three times a week, two or three loaves every time, plus biscuits or cornbread in between.