30 years ago when I was first diagnosed as a diabetic, I wanted to try to eat healthier, so, also be a newlywed, I started to make bread. Well, needless to say, I didn't realize the real sugar is needed for the yeast, so when I made the bread, I didn't add the sugar and nothing rose, of course, I didn't understand what was going on, until my husband explained it to me. He was so sweet! I cooked that bread (lumps) and he actually ate them! What a trooper, weird sometimes but a trooper.
I have gotten better and have taught my girls how to make the bread also. Homemade bread cooking smells wonderful at anytime of the season. Enjoy!
In a mixer with dough hooks, add two cups flour, salt, yeast, sugar and butter and the hot tap water. Use a spoon to help mix the ingredients and to get off sides.
Add 1 cup of flour, each time after mixture has been incorporated. You want the dough to be spongy but it should hold its shape. Because of temperature of the house and humidity, sometimes you will add more or less of the flour. Practice makes perfect!
Lay some flour on your counter before you dump the bowl, and knead for a few minutes, use your palms as you roll back and forth to incorporate all of the dough into a ball. You want the dough to look smooth and it will be kinda spongy, roll it into a ball and put into a well sprayed bowl, but a towel on top and let rise between an hour and an hour and a half. You want the dough to grow double in size. I use my extra mixing bowl to put the dough in. so it will look like it is plumping up over the bowl when it is ready
When ready, punch down the dough and put it on your counter and cut in half so you will have 2 equal halves. You will need to roll this dough so that the air holes will be popped, that is how you get holes in your bread if they havn't been worked out. Make the dough look like a loaf and pinch the sides (underneath)and put in 2 separate loaf pans, that have been sprayed, and cover again and let rise.
When the loafs are about half-way, pre-heat oven to 325 degrees, with the racks in the middle of the oven. When risen but not to the point of over flowing, gently put in the oven and cook for 23 to 25 minutes. Now I have a gas stove and I use glass pans, but it you use metal pans, I think they get hotter so you will have to judge how long they need to be. You want your bread to look golden brown and when you thud the top of the bread it should sound hollow. Take bread out of pans and cool them on racks.
You don't want to wrap these in anything until they have cool completely and if you want you can cut the recipe in half if you think you won't eat it all and without preservatives, the bread will go bad, or you can wrap tightly and put the other bread in the freezer.
What I do for more fiber is start out with 3 cups of white flour and finish with whole wheat flour and continue on from there.