Nov 2

One Good Loaf—One Loaf Bread Recipe

in Bread, Recipes by Type

About a week ago I read this post on Molly Irwin (if you’ve never visited her blog before, you should because it’s wonderful and delightfully refreshing) about her new project that she has named One Good Loaf. One Good Loaf came out of her determination to start baking a loaf of homemade bread on a weekly basis and inviting others in the blogosphere to bake along, using any recipe (loaf, sticks, biscuits, etc.) that you like.
This idea struck a chord with me. I have countless memories of freshly baked bread cooling on the counters of my childhood home and my mother cutting my brothers and I thick hot slices and spreading thick layers of butter and honey on them. There is something so nostalgic and comforting about that smell and taste.
Just as I said recently that I didn’t want Squirrel thinking that pumpkins come from a bin at the supermarket, I also don’t want her to think that bread comes in a bag off of the supermarket shelf. I want her to know, as I grew up knowing, that incredibly delicious bread can come out of the kitchen made by a mom that loves you. In the future I hope to get Squirrel helping me in the kitchen, but for now it is enough to fill her tummy with good food lovingly prepared with my own hands.
I may miss a week here and there, but I hope to consistently present you with at least one good loaf of homemade bread a week. My first loaf of the project is a one loaf recipe from Blue Yonder. This is a nice basic loaf of bread that uses both bread flour and wheat flour. It’s nice and moist and will fill your kitchen with that intoxicating aroma of domestic artistry.
Blue Yonder’s Daily Bread
From Blue Yonder Makes 1 loaf
2 Tbsp. warm water
1 1/2 tsp. yeast
1/2 tsp. sugar
1 1/2 c. bread flour
2 c. whole wheat flour
1/4 c. shortening
1/4 c. honey
1 c. warm water
1 tsp. salt

1. In a small cup or bowl, combine warm water (2 Tbsp.) with yeast and sugar. Let sit for about 10-15 minutes.

2. In a large bowl pour yeast mixture, water (1 cup) flours, shortening, honey and salt. Using an electric mixer or food processor, blend until all ingredients are incorporated, scraping down sides of bowl as needed.

3. You can keep mixing for 7 minutes, or just for 3 or 4 and then knead the dough by hand for a few more minutes. The dough should no longer be sticky, but smooth and elastic. If you push your fingers in, the hole should refill itself quickly.

4. Remove the dough and place in a clean bowl that has been greased lightly with oil. Turn dough over in bowl. Cover the bowl with a clean damp cloth and place in a warm spot to allow dough to double in size.

5. After dough has risen, punch down to eliminate bubbles. Spray or grease and flour a 9×4 or 5 inch loaf pan. Shape dough into a loaf and place in pan.

6. In warm spot let rise again, uncovered until it doubles in size.

7. Preheat oven to 350 degrees Fahrenheit. Bake loaf for 30 minutes or until loaf sounds hollow when tapped lightly on top.

You can also follow the project in the new flickr group!

{ 15 comments… read them below or add one }

Jennifer November 2, 2008 at 6:10 pm

mmmm…I need that smell in my home. So, I was wondering if you know how to make bread bowls?


tamakikat November 2, 2008 at 7:31 pm

The bread looks delish and the thoughts fab. Nothing like the smell of fresh bread and the crust slathered in butter, mmmm mmm.

BTW what’s the great looking gadget?
Could you please tell us more about it?


Dana November 2, 2008 at 8:36 pm

I bought a book several months ago called Artisan Bread Making in Five Minutes a Day with the intention of making bread a weekly habit. Well, I haven’t made one loaf yet. Perhaps now with your inspiration I will.


Veronica November 2, 2008 at 8:37 pm

mmmm bread…

I’d make some right now, but I know that it would be gone in one day.Store bought bread cannot be compared to fresh.


Bob November 2, 2008 at 9:43 pm

I loooove fresh baked bread. I made an awesome oat bread a couple weeks ago and have been meaning to make some more soon. Maybe tomorrow since I have the day off…


Sarah November 3, 2008 at 3:41 am

New blog haunter here! I’m all snuggley inspired now :3 Picking up a few groceries later, so think i’ll grab some ingredients too!


Abigail November 3, 2008 at 7:11 am

Oooh, I can almost smell the aroma wafting my way!


Fuji Mama November 3, 2008 at 8:15 am

Jennifer–Yes, bread bowls are easy! Sounds like they’ll have to make an appearance here sometime soon. :-)

tamakikat–That’s my Kitchenaid stand mixer, one of my great loves in life. :-)

dana–Sounds like you need to get baking and tell us how that book is!

veronica–That’s the only problem with fresh-baked! It does disappear quickly after all that work!

bob–Your oat bread recipe is actually in my bread baking lineup! I meant to make it earlier but then things got a bit crazy. :-)

sarah–Welcome! Can’t wait to hear what you make!

abigail–Wish I could send you some without it being moldy by the time it got to you! :-)

Wow you guys–with that kind of response now I HAVE to stick with this! Thanks.


Meg November 3, 2008 at 5:27 pm

Do you need a mixer to make the bread?


Jackie November 3, 2008 at 6:28 pm

Ooh this recipe looks good! I like that it uses a fair amount of honey as I like that flavor in my breads. I tried a Nauvoo bread recipe recently that was nice because it used up some food storage items. I think you would like it. It uses powdered milk (dry) and potato flakes. I’ve still gotta try yours though… I need more time to be La Fuji Mama!!!


FoodJunkie November 4, 2008 at 5:19 am

WOW! This is one big loaf! I bake twice a week and there is no going back. Do you think I can substitute shortening for olive oil?


Fuji November 4, 2008 at 5:41 pm

meg– No, you could do this recipe all by hand, no problem (just burn a few more calories)!

jackie– Oooh, please share your recipe!

foodjunkie– Yes! It makes a nice full-size loaf, no wimpy loaves here! :-)


molly November 4, 2008 at 7:29 pm

Thank you for saying such nice things about my blog, Fuji. Also, this bread looks fantastic. I haven’t tried Stephanie’s recipe yet, but had planned to do so at some point throughout the winter. your photos are lovely.

Also, just to let you know, I’m working on a new site with resources, etc. for OGL members and a place to share my recipes. It’s still a bit rough and unfinished, but here is the link:

see you on flickr :)


Janet November 29, 2010 at 4:17 pm

I made this bread today. It is the bread I have been looking for since I started baking bread 9 months ago. It looks just like the picture! The best rise and texture I have been able to create. I am looking forward to the next bread.


firstanniversarygift September 11, 2014 at 6:41 pm

First off I want to say superb blog! I had a quick question which I’d like
to ask if you don’t mind. I was curious to find out how you center yourself and clear your mind before writing.
I’ve had a difficult time clearing my mind in getting my
thoughts out there. I do take pleasure in writing but it just seems like the first 10
to 15 minutes are lost simply just trying to figure out how
to begin. Any ideas or tips? Many thanks!


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