Category: Recipes

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Our Shared Table, the Countdown to Thanksgiving

The warm hug of radiating love. The gentle melody of dancing laughter. The glimmer of magic manifested from being surround by those whom you love. These are just a few of the reasons why I love Thanksgiving, moreover the holiday season as a collective. Coming from a large family, the holiday season has always been a magical time for me, as there is something so special about gathering with your family and friends. From the smell of burning wood, cinnamon, and baked apples, to the outward pouring of love and joy, and not to mention the immense spread of food, it’s hard to articulate the exact feeling that the holiday season induces, other than bliss. My wish, now more than ever, is that every being on the planet is able to experience the joy, love, and light of their respective holiday.

My family always seems to go all out when it comes to holiday feasts, as the bounty is truly never ending. Thanksgiving is the one holiday that all of my relatives on my father’s side spend together — roughly 100 of us give or take — all sharing a meal together. From Turkey, ham, meatballs, candied carrots, stuffing and mashed potatoes, to lefsa, rommegrot, krumkake, pumpkin pie, pecan pie and scotcheroos, our thanksgiving table is one of indulgence to say the least, a beautiful holiday spread that everyone not only shares in eating, but also shares in creating. Despite the cold temperatures outside, my family’s Thanksgiving is one of the warmest places you could be, the physical embodiment of love, laughter and joy. Housed at the local legion due to the staggering number of us, our Thanksgiving is a time of reconnection and shared joy, a warmth that I wish everyone had the privilege of experiencing.

In years past, after celebrating with my dad’s side of the family, my immediate family and I always went to my mom’s parent’s farm to spend the afternoon and evening, and of course we’d indulge in more food, only after taking naps by the fire, however. Already stuffed from dinner, we’d all make a cozy bed on either the sofa, recliner, or floor, and rest by the glow of a warm fire for hours, only to awaken and eat more food, usually, but not limited to, pumpkin pie, turkey, snicker bar salad and my grandma’s incredible home made bread, which no one could ever get enough of. I am so thankful for these memories and I will treasure them always.

This year, try spicing up your holiday spread with some incredible products from our marketplace. Take your pumpkin pie to the next level by making the crust with Paul & Pippa Cocoa Biscuits or Lady Carrot Cake Biscuits, either of which would lend a modern twist to the classic favorite. As mentioned in posts past, honey is an amazing addition and compliment to both sweet and savory dishes, so this Thanksgiving, make sure to find a place for Bee Local Honey on your holiday table by using it in a glaze for your holiday ham, a sweetener for your cranberry sauce, a candy coating for your pecans, or as an infusion for your butter to then be used to spread on warm bread and dinner rolls — all of which will definitely pack a delicious holiday punch. If looking for even more invention, try adding some Gus and Grey Pearfection Jam to your your stuffing recipe, as sweet always compliments savory and vice versa, and the flavor of pear and cinnamon are the perfect addition to your holiday feast. Semolina Artisanal Pasta could be a fun addition if you’re looking for something a little less traditional, in which case you could mix cooked pasta with roasted vegetables, cheese, and herbs and toss with a simple lemon and Bee Local Hot Honey vinaigrette for an easy yet sophisticated pasta salad.

The options for holiday food is truly endless, so please check out our recipe box for season inspired recipes and ideas, as well as our Pinterest board. Find the link for both pages below.

We would also love to spread joy and compassion this holiday season, as we are well aware that not everyone is as fortunate as we are, so we’ll be donating a portion of our holiday sales to a New York City based food charity this holiday season. Whether you have a little or a lot to give, please find someway to help those around you this holiday season by either donating food to your local food bank, or volunteering to make meals for those less fortunate, as together, we can help try to make the holiday season a magical time for everyone.

Happy Friday.
-Payton

Recipe box: https://www.juliesbeet.com/pages/recipe-box

Pinterest: https://www.pinterest.com/juliesbeet/thanksgiving-inspiration/

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Spooky Tricks and Treats

Trick or Treat?  Here’s a good one… “How do you get a tissue to dance?”  “You put a little boogie in it!”

The last weekend in October means that Halloween is near.  Whether you are trick or treating or handing out candy or heading to a costume party, dressing up is one of the really fun Halloween traditions.  I particularly love Halloween in New York City because there are many instances when you aren’t quite sure if someone is dressed up or not. Does that person really like a pointed black hat or are they dressed up like a witch? Is that a fashion statement with the stripes and polka dots or is that a clown? Someone dressed in all black with white gloves could be a mime or could just be headed home for the night.  I try to DIY my children’s costumes for the most part and this year is no exception.  This weekend I’ll be working diligently to complete our Disney Cars themed costumes using paint, old boxes and the art skills I wish I had!

While I am hard at work getting our costumes in order I’ll be dreaming about what kind of sweets we will indulge in.  Halloween is a pretty good excuse to consume large amounts of sugar but it doesn’t all have to be junk.  Check out this recipe for Caramel Apples with Lucy’s Granola Toffee Crumbles & Rococo Chocolates Chocolate Shavings. Growing up my mom always made(and probably still does) pumpkin cookies filled with oatmeal, chocolate chips and raisins.  When I was little we would decorate them with orange frosting and use more chocolate chips, raisins and candy corn to turn them into jack-o-lanterns.  Now I realize these cookies are pretty delicious without the added sweetness. I’m sure I’ll sneak a snickers bar or two from my kids stash when they go to sleep on Halloween but for the most part I try to stick to the good stuff.

Once Halloween is over we’ll be full-on into pumpkins and turkeys for Thanksgiving. I am going to enjoy the last weekend of sweet Halloween bliss before the Holidays get into full swing.

Happy Friday,

Julie

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Fall is for making SOUP!

I spent the past week in my hometown of Spring Grove, Minnesota for a lovely little country escape to recharge my batteries — I love returning home and being surrounded by my family. While home, I got to attend three of my sisters senior volleyball games, which was so special to me, as I absolutely adore living in New York, but I really dislike missing out on witnessing my siblings grow up. My sister’s team won all three of their games, ending their regular season matches ranked number two in their state division. If the girls keep playing as well as they have been, hopefully I’ll be able to fly back to Minnesota and watch them play in the state tournament — fingers crossed!

It was unusually cold in Minnesota during my time at home, and it even snowed on Sunday, which although I despise the cold, it was beautiful to look at and made for the perfect day of baking and cooking in a warm kitchen. I made pumpkin cinnamon rolls which I mentioned a few blog posts ago, chocolate chip espresso cookies, as well as several different types of soup during my week long stay. I also had the distinct opportunity of having my wisdom teeth removed during this trip as well, so soft foods, or moreover soup for every meal, was essential. Sadly, said soft foods didn’t prevent me for developing a dry socket, but that’s neither here nor there.

I love soup, especially during the colder months, because it’s quite easy to make, and you can add almost anything to a soup, as it’s quite forgiving. There is really nothing like a warm bowl of soup on a cold winter day or night to bring a sense of warming comfort to your body. I like soups and stews in all forms, flavors, and variations, from thin and brothy to thick and chunky — I will never say no to soup, especially if loaded with crackers and served in a bread bowl.

I had my wisdom teeth removed the day after I flew into Minnesota, so in an effort to be prepared, I made myself a big pot of butternut squash and cauliflower soup — because I could only eat soft foods, I wanted something that was smooth and creamy, but also hearty. This soup was quite simple to make, as I used roughly 10 ingredients, and it took less than an hour to complete.  I started by sweating onions and garlic in avocado oil with a generous pinch of sea salt and ground black pepper, followed by a pinch ground ginger and nutmeg to bloom the spices — when using dried herbs and spices, it’s best to add them in at the beginning of the cooking process so that they release their full amount of flavor and potency. After roughly 10 minutes of sweating, I added a whole butternut squash which I had previously peeled, seeded and cubed, a head of cauliflower which I roughly chopped, and two peeled and diced potatoes. I quickly sautéed the vegetables and then added in an entire carton of vegetable broth, covered the pot, brought the ingredients to a boil, and then reduced to simmer and cooked until all of the vegetables were very tender. I allowed the soup to cool slightly and then I blended it in batches to a very smooth purée and adjusted the seasoning as necessary.  If you are a recipe follower, click HERE for the complete version. This soup was so delicious, and quite creamy all thanks to the potatoes. It was the perfect meal to enjoy on a cold day, and especially after getting my teeth pulled.

The next soup I made was carrot and ginger soup, which was also puréed, and actually similar in taste to the butternut squash soup, but this time, I opted for fresh ginger root instead of ground ginger to give the soup more of a spicy ginger kick, and I swapped out potatoes for cashew cream. To make cashew cream, simply soak raw and unsalted cashews in water for at least 8 hours — you can also boil the cashews to expedite the process. Once soaked, drain the cashews and place them into the bowl of a food processor and begin to pulse, slowly adding water to create a cream consistency — this will add a luscious mouth feel to the finished soup and will also aid in the thickening process. This soup begins the same way as the other soup, by slowly sweating onions and garlic with salt and pepper in a large pot, but this time, fresh ginger root was also added. After the onions, garlic, and ginger have cooked for roughly 10 minutes, the peeled and cubed carrots are added and then sautéed for roughly 10 more minutes. Once sautéed, add vegetable stock, cover and bring the ingredients to a boil, then reduce to simmer and cook until the carrots are very tender. Once tender, allow the soup to cool slightly, then purée until smooth in a blender, return to the pot, add in the cashew cream, and adjust the seasoning as needed. Not only does this soup taste delicious, but the fresh ginger also gives your immune system a boost and could aid in the prevention of fall illness due to the colder temperatures. If you wanted to make this soup a little heartier, you could also add in red lentils for a boost of protein, fiber, and carbohydrates!

I really love soup. It’s one of the easiest things to make in advance and store in your refrigerator as a make ahead meal. Soup and stews are also an easy way to pack a ton of vegetables and nutrients into your diet, which is essential during the colder months to help keep your immune system strong and yourself healthy. A big pot of soup and can be thrown together in no time, with as few or as many ingredients as you desire. As a treat to yourself and your body, try experimenting with different soups this fall and winter. Your taste buds and immune system will definitely thank you!

Happy Fall,

Payton

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Meal Prep for the Win!

The 2018-2019 school year is freshly underway, and although I’m not a parent, I know the chaos that a new school year brings. Growing up in rural Minnesota in a town, moreover village, with a population of 1,300 people, a lot falls on the eldest sibling  — which is me — when it comes to helping out with the younger siblings. Having two working career parents who often traveled for work didn’t help lessen the workload, either. From the age of 12 or 13, I was responsible for not only getting myself up and ready for school in the morning, but I was also responsible for getting my younger brother and sister up and ready, too. It wasn’t always easy either, as I liked to be to school by 8am so that I had time to socialize with my friends before class, but my brother and sister prefered sleep much more, so I rarely hit my 8am target. I was an alarm clock, wardrobe stylist, hair stylist, personal chef, and chaperone on the walk to school — which granted was no more than a block away from our home — so believe me when I tell you that even though I’m not a parent, I know the chaos that a fresh school year brings.

On duty before school, as well as after school, I was responsible for finding my brother and sister after school and getting them to their numerous evening programs and sport practices, usually with the addition of my younger cousins, too; only to be amplified once I got my drivers license. This may sound like a lot of work, especially for a young kid who was also juggling school work, but I would be lying if I said that I didn’t miss those days, as I really do miss them. Although I haven’t had these responsibilities in a number of years, this new school year is hitting me harder than most, as my youngest sibling just started her senior year, and being the sappy, sentimental, and overly emotional person that I am, I can’t help but feel sad when thinking back on the younger days. But alas, change is inevitable, and the excitement and awe of witnessing my sister blossom into a beautiful young woman far outweighs the sadness brought about by change.

While on duty as an older brother made live-in nanny, I learned the invaluable lesson of being organized and overly prepared. I’ve always enjoyed cooking, and being the overachiever and natural nurturer that I’ve always been, I found much joy in batch cooking and meal prep, which alleviated a lot of unnecessary stress when trying to feed my siblings before and after school, or when trying to pack them a lunch on days when they didn’t like the lunch option. If you’re struggling with a lack of time when trying to get your kids up, ready, and fed before school in the morning, meal and snack prep could really help you keep your mornings and days on track and running smoothly. Start with basics like vegetable packets — maybe carrots, celery, and blanched broccoli — and your favorite veggie dip, fresh fruit packets — including berries, melon, and grapes — and trail mix packets. If possible, please try to use reusable bags or BPA free tupperware containers. For breakfast, which was rarely eaten at home but rather while running out the door  — I would prepare large batches of baked breakfast sandwiches, which usually included eggs, cheese, and breakfast meats, sandwiched in between two english muffin halves — that is until I discovered how to create syrup infused pancake muffins — that I would wrap in parchment paper, label, then place in a sealable container and freeze. Because I’m a sugar junkie, I would also prepare large batches of pancakes, french toast, and waffles that I would freeze and then place in the toaster oven for quick reheating making for a simple yet delicious breakfast in a pinch. Having a few snack and breakfast options on hand really does make a world of difference.

My mom always kept our refrigerator and pantry stocked to the brim, so on days when my brother or sister requested a packed lunch, throwing together a simple and filling lunch was quite easy. If I were to pack them a lunch today, however, I think I would forgo the deli-meat sandwich with a side of chips and instead send them with a hummus and veggie wrap with the addition of roasted chicken and a side of fresh fruit, or something slightly more healthy and nutrient dense than a sandwich. You could also batch cook a few different types of burritos, wrap them in parchment and then again in foil, and freeze — that is if a microwave is provided at the school for reheating purposes. A simple veggie lasagna with whole wheat pasta noodles would be lovely as well, and requires very little time to prepare ahead of time and it also freezes nicely.

The favorite of my creations, hands down, had to be my homemade chocolate chip cookies. I would make triple batches of these cookies once per month — they were a favorite of everyone in my family and the most coveted snack, more like treat, to bring with you to school. The secret, which I’m sure I picked up while watching the Food Network, was a mixture of white chocolate chips, semi sweet chocolate chips, and milk chocolate chips, as well as a heaping scoop of peanut butter, and last, but most definitely not least, a packet of white chocolate pudding mix — I know, quite odd, but let me tell you, these cookies are magical! The white chocolate pudding was the star of the show, not only adding another level of chocolate flavor, but it also created the best chewy texture. I will write and share the recipe for these cookies on the Recipe Box page of our website in the coming days.

Conclusion. The school-year does not have to be chaotic, and can actually be quite fun and enjoyable if well prepared. Try planning a weekly or monthly menu with your family, and after you have a menu set, give batch cooking and meal prepping a go to give yourself more time during the week. Simple, make ahead meal and snack options will save you so much time in the long run. Cheers to reducing chaos this school year!

Happy Friday!

Payton

 

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Give me s’more please!

S’mores are a tasty campfire treat that I look forward to every summer.  The origin of this treat can be traced back to the “Graham Cracker Sandwich” in an old Girl Scouts cook book.  There is no denying that you will always come back for some more of this combination of toasted marshmallows, chocolate and graham crackers. I used to love to catch my marshmallows on fire and let them burn to gooey goodness. Now I have more patience and prefer a nice toasty outside and a super gooey inside.  As we are always looking for ways to make something old, new again… we have come up with some pretty delicious variations on this classic dessert.

Happy Friday,

Julie

Traditional S’mores & More

Makes 4 servings

Ingredients:

8 Large Marshmallows, toasted to your liking

2 chocolate bars, cut into 4 pieces

4 large graham crackers, broken in half

Method:

-Sandwich toasted marshmallows between two pieces of graham cracker and 1 chunk of chocolate.

VARIATIONS

-Make this treat even easier by using Paul + Pippa Chocolate Flake Biscuits to replace the graham crackers and the chocolate.

-Use some single origin dark chocolate from Palette de Bine

-Add some extra sweetness by placing a Salty Caramel from Jacobsen Salt Co. in the sandwich

-Make it cool by adding a scoop of vanilla ice cream

-And when all else fails just eat the gooey marshmallow😊

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Seas the Day!

There is nothing better than lounging on the beach on a hot summer day. With easy access to a plethora of beautiful beaches via public transit, we New Yorkers are quite lucky! From Far Rockaway, to Fire Island, to the Hampton Villages, there is no shortage on beautiful beachfront fun. Laying in the summer sun near the water with a cocktail in hand and a speaker loudly singing makes for the most perfect day, so gather up your friends, pack a cooler full of snacks and our Watermelon Margarita Slush Punch, maybe a volleyball and frisbee, and make a day if it. It’s also important that you go prepared, regardless of which beach you choose to visit. A proper beach bag should contain a blanket or beach towels for lounging, a Bluetooth speaker, a hat, sunglasses, loads of sunscreen, water,  a book or a few magazines, and maybe also a collapsible beach umbrella. For snacks, it’s important to bring foods that don’t easily spoil — so I would personally avoid any type of meat or seafood unless you have a really well insulated cooler — like fresh fruit kabobs, vegetable crudités, chips and dip, or maybe even a classic PB&J…using Gus & Grey Jam of course!  Most importantly, pack plenty of water, as staying hydrated is imperative when spending a day outside in the heat of the summer. Spending most days surrounded by concrete, it can be hard to remember the beauty that surrounds us, but luckily so, the beauty of nature and the roaring ocean is only a quick train ride away!

Happy summer!

Payton

Watermelon Margarita Slush Punch

Ingredients:

1/3 c sugar

1/3 c fresh lime juice

5 c cubed seedless watermelon

1/3 c tequila

Fresh mint leaves

Method:

-Heat lime juice and sugar in a small saucepan until sugar is dissolved. Allow to cool.

-Add watermelon, lime syrup, tequila, and mint to a high speed blender and blend until smooth.

-Place in a shallow dish and freeze, agitating mixture with a fork every 30 minutes to create slushy texture. Transfer to a freezer safe storage vessel when completely frozen.

-Pack in cooler completely encased in ice.

-To build cocktail, add slush to a glass, add in another shot of tequila, and top with club soda and a wedge of lime! Enjoy.

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Ice Cream, Yes Please!

There is nothing better than ice cream on a warm summer day.  With Van Leeuwen opening down the street I am tempted almost daily to stop and have a cone.  The most intriguing part of the shop are their flavors.  They have everything from basic vanilla and chocolate to Royal Wedding Cake and S’mores.  Always being someone who is up for a challenge, I decided to pull out my ice cream maker and see if I could create some amazing flavors with the products from the marketplace.

When I received my ice cream maker years ago, I was given a copy of the Ben & Jerry’s Ice Cream Cookbook and to this day, their sweet cream base is what I use to start all of my ice cream creations. I am happy to share the recipe below along with the creative flavors I produced. Put the ice cream in a cup or a cone and enjoy!

Happy Friday,

Julie

Ben & Jerry’s Sweet Cream Base

Makes 1 quart

Ingredients:

2 large Eggs

¾ cups Sugar

2 cups heavy whipping cream

1 cup whole milk

Method:

-Whisk the eggs in a mixing bowl until light and fluffy, about 1-2 minutes.

-Whisk in the sugar a little at a time and then continue whisking until completely blended, about 1 more minute.

-Pour in the cream and milk and whisk to blend.

-Pour entire mixture into prepared ice cream maker and freeze as directed.

-Add mix-ins during the last few minutes of freezing.

Flavor Creations

Black Forest – Gus & Grey Sassy Red Head with Paul + Pippa Chocolate Biscuits

Cashew & Cranberry – Chopped Cacao Prieto Dark Chocolate Bark

Chocolate Chip – Chopped Palette de Bine Single Origin Chocolate

Toffee Crunch – Lucy’s Toffee Crumbles

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It’s 5 o’clock Somewhere! Strawberry Moscow Mule with Gus & Grey Sassy Redhead

Who doesn’t love a cocktail on a hot summer day or night… or even better, BOTH?! Not only do I enjoy drinking a delicious cocktail, I also equally enjoy crafting the perfect cocktail, and playing around with and experimenting with different flavor combinations. Variation is limited only to your imagination, so let your creativity run wild…. I certainly do! In the summer, I love using seasonal produce paired with fresh herbs, like blackberries or strawberries and mint, or cucumber and basil, or raspberries and thyme…. so on and so forth, the list goes on and on. A combination of nostalgia, the ocean breeze, and the warm hug of a summer evening pairs so perfectly with a cocktail. I relish the nights set underneath a star painted sky sipping something cool, light, and refreshing. A lovely craft cocktail also elevates your summer outing, picnic, or party to the next level, so plan accordingly 🙂

Since it’s almost strawberry season, how does a Strawberry Mule with Gus & Grey Sassy Redhead sound?! Pretty amazing, right? I think so too! Fresh strawberries, ginger beer, maybe some fresh mint for good measure, vodka, and Gus & Grey Sassy Redhead Jam for a little spicy-sweetness, how could you go wrong with this combination?! Get your friends together and enjoy a beautiful summer moment outdoors with this delicious cocktail. Enjoy!

Strawberry Moscow Mule with Gus & Grey Sassy Redhead Jam

Ingredients:
⅓ c sugar
⅓ c water
⅓ c Gus & Grey Sassy Redhead Jam
1 c fresh strawberries, chopped, plus extra for garnish
1 tbsp freshly squeezed lime juice, plus lime wedge for garnish
3 oz chilled vodka (yes, this is a double! You can thank me later!)
Ginger beer

Method:
– Make simple syrup by combining sugar, water, and Gus & Grey Sassy Redhead in a small saucepan. Bring to a boil and reduce to a simmer and cook until all of the sugar is dissolved. Add the chopped strawberries and allow to steep for at least 30 minutes. Now would also be the perfect time to add some fresh mint leaves, gently mashed beforehand to release their oils. After steeping, strain into a pitcher.
– To an ice filled cocktail shaker, add a few tablespoons of simple syrup, vodka, and lime juice. Shake until chilled.
– Muddle a few fresh strawberries and a few mint leaves in the bottom of a copper mug, add ice, and top with the vodka mixture, making sure to leave room for the ginger beer. Top with ginger beer and a wedge of lime and ENJOY!

Happy summer, everyone!

Payton

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Bring on the grill… Summer is here

This past weekend we had weather that made it really feel like summer.  I spent Saturday at a friend’s house soaking up the sun, warm weather and, most importantly, eating meat from the grill.  Cooking over an open flame makes everything taste better, everything.  One of my favorite meats to grill is skirt steak. It is super easy to prepare, and everyone likes it.  The skirt is cut from under the breast of the steer and rarely is thicker than 3/4 inch, which makes for quick cooking. Try the recipe below to impress your friends this summer.

Happy Friday!

Julie

Spiced Skirt Steak

Makes 4 Servings

Ingredients:

2 lbs. skirt steak, trimmed

3 tablespoons olive oil

3 tablespoons La Boîte Ayala – Rosemary, Black Pepper and Garlic Blend

Method:

-Combine olive oil and La Boîte Ayala – Rosemary, Black Pepper and Garlic Blend and rub into skirt steak.  Let the meat sit at room temperature for about 30 minutes before grilling.

-Prepare your gas or charcoal grill. Once the grill is hot oil the grates to prevent sticking.  Add the steak to the grill and cook 3-4 minutes per side for medium.

-Allow meat to rest for 5 minutes before slicing and serving.

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Comfort Food for a Rainy Day

I had the most delicious roasted mushroom and caramelized onion toast at Ladybird in the East Village a few weeks back, and ever since then, my palate has been hooked on all things mushroom. Inspired by the delicious simplicity of the dish, I decided to try my hand at recreating it, from scratch… which meant also baking the perfect loaf of bread to act as a vehicle for the scrumptious roasted mushrooms and caramelized onions. And what a ride it has been!

Since today is quite gloomy, I thought I’d share a yummy whole wheat bread recipe. It is delicious as is, but somehow even more delicious once toasted. Enjoy with sautéed mushrooms, caramelized onion, a generous smear of roasted garlic hummus, and sliced avocado for a spin on Ladybird’s creation, or simply enjoy with butter and Bee Local honey or Gus and Grey jam. The moral of the story…. The bread itself is so delicious that it doesn’t really matter what you top it with! So let your creativity soar!

When baking a whole wheat or whole grain bread, there are a few tips to remember. Unlike processed white flour in which the bran and the germ are removed, whole grains are fully intact with the bran, germ, and endosperm, and therefore require more moisture to ensure that the bread once baked is not too dry or crumbly. Due to the excess moisture, as well as the added bran and germ, whole grain bread is heavier than bread made with processed white flour, so additional time for the bread to rise is necessary to ensure the proper texture. Also, avoid over kneading! Lastly, depending on the humidity in the air, more or less flour than the recipe calls for may be needed, as making the perfect bread is all about feel — so if your bread doesn’t turn out great the first time, don’t fret and simply try again.

 

Happy baking!

Payton

 

Whole Wheat Bread

2 Loaves

Ingredients:

1 tablespoon dry yeast

2 cups warm water

5-6 cups whole wheat flour

1 tablespoon coarse sea salt

 

Method:

-preheat oven to 375°

-make sponge: In large bowl, combine yeast, water, and 2 cups of whole wheat flour, stir with a wooden spoon until combined. Cover with plastic wrap and set in a warm place for 30 minutes.

-Prepare the Bread:

  1. Add salt and just enough flour to create a dough that pulls away from the side of the bowl.
  2. Turn dough out onto a clean and floured work surface and knead for 10 to 15 minutes, adding remaining flour as necessary, until a smooth dough is formed. The dough should be moist, but not sticky.
  3. Transfer dough to a clean and lightly oiled bowl. Cover tightly with plastic wrap and proof in a warm place for 50 to 60 minutes or until dough has doubled in size.
  4. Prepare loaf pans with oil and parchment paper.
  5. After the dough has doubled in size, punch down, and allow to rise one more time.
  6. Divide dough in half, form into two loaves, and transfer to loaf pans. Allow to rise again, under a damp towel, for 10 to 15 minutes.
  7. Bake bread for 30-45 minutes or until golden brown and firm to the touch. If using a thermometer, the internal temp should register between 190° and 205° F.