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YummlyThink I was 10 years old when I taught myself how to bake bread. I'd already been cooking by that time for the family on a daily basis. This recipe is for Whole Wheat Everyday Bread. Baking bread isn't all that difficult at all! There are some basic steps and techniques to follow. Once you understand those basics, the rest is fun and so rewarding with the way the aroma drifts through the house. After the bread cools down to room temperature who could resist cutting into the loaf and slathering it with a favorite spread, butter or even an herbed butter or, maybe even some olive oil with infused herbs? This is one of my favorite recipes that I've made for many years and the one my kids loved growing up. A nice basic whole wheat bread that works well for sandwiches and for toasting too. This will make 3 smaller loaves or 2 good sized loaves. The bread once fully cooled and after about 6 hours can be frozen very well wrapped and air tight in plastic bags such as these. Use this trick....stick a straw into the bag and suck out the excess air to help preserve the fresh baked flavor. To defrost just leave on the counter overnight. You'll always have fresh bread without running to the store by keeping at least one loaf in the freezer. I prefer the high quality of King Arthur flour for my baking since it's a high quality product which I've used for years. Grandmother always said used unbleached flour and I do follow that advice! The Basics of Bread All ingredients unless noted should be at room temperature Make things easier and more organized by doing mise en place (mess in place - measure and assemble all ingredients and utensils before beginning) Lightly oil the loaf pans during mise en place and set aside. Yeast grows with a bit of sugar and salt will slow the leavening action of the yeast. The ideal temperature for proofing the yeast is 100 - 115° too cool will take a lot longer to rise and too hot can harm the yeast growing. There are usually 2 risings the first in a covered bowl and the second once formed into loaves Bread will rise slightly more after it's in the oven baking. A slit on top of the loaf with help that and keep a free form loaf from expanding the "wrong" way which is sideways. Use a serrated bread knife which is the easiest to make this slit. The slit doesn't have to be deep but just enough to break the surface. Want a crisper crust? Put a shallow pan of water in the oven with the bread when baking. Don't forget to have a cooling rack to fully cool down the loaves or any baked goods to cool. I have used a food processor or my stand mixer to do this but you can also do this by hand so I will list both electrified and old fashioned steps. It's just that simple...so don't let nerves get in the way!BettyCrocker.com<p>Around here, meatloaf just tastes like home. Homemade meatloaf has been a staple in American kitchens for generations. And for good reason. It’s wholesome, it’s hearty, and in just a few steps, you’ve got plenty to go around. Using everyday ingredients that you probably already have on hand, you can create a crowd-pleasing meal that’s easy to make and easy to love.</p> <p>Meatloaf is the quintessential comfort food. Something about the taste, the texture and the aroma, fills your whole kitchen with a sense of nostalgia. Let the flavors bring you back to memories of home-cooked meals past, and know that with every bite, you’re creating new moments to cherish. It’s the perfect go-to recipe for a weeknight dinner or a casual gathering—whenever you’ve got a craving for comfort.</p> <p>We have streamlined this traditional meatloaf recipe so you get the best results. No hard-to-find ingredients, fussy steps or special equipment required. Just mix, bake, sauce, and serve. It’s that easy.</p> <p>One thing that’s so wonderful about homemade meatloaf is its flexibility. Want to personalize the taste? Add a little extra sage or your favorite herbs to make the flavor your own. Want to make an easy meal even easier? Check out our <a href="https://www.bettycrocker.com/recipes/classic-slow-cooker-meatloaf/69695545-ae4e-4110-8bfe-5be38cf55073">Classic Slow-Cooker Meatloaf recipe</a> and let your slow cooker do the work for you. Looking to step up the spice? Take a look at our <a href="https://www.bettycrocker.com/recipes/savory-meatloaf/45f115c8-283b-4e79-8108-d252643ca66a">Savory Meatloaf recipe</a> that adds a whole lot more flavor with just a little extra effort.</p> <h2><b>How to Make Meatloaf</b></h2> <p>Time to dive right into this recipe. The full steps are below, but first, an overview.</p> <h3><b>The First Step Is Prep</b></h3> <p>Luckily, there’s not a lot of advanced work to do. Just beat 2 eggs and finely chop 1/4 cup of onion. Then mix that together with a pound of lean ground beef, breadcrumbs, Italian seasoning, and a 1/2 cup each of ketchup and milk. The breadcrumbs and the eggs act as a bonding agent, keeping your meatloaf together. Stir well until the seasoning is evenly distributed, and you end up with a beautiful, uniform mixture.</p> <h3><b>Shape Up</b></h3> <p>For truly iconic, traditional meatloaf, it’s all about the ‘loaf.’ Use an ungreased 8x4-inch loaf pan and firmly pack the meatloaf mixture. A densely packed meatloaf is one that will keep its shape and that will be positively bursting with flavor.</p> <h3><b>Into the Oven</b></h3> <p>Bake at 350° F for 40 minutes. Once the meatloaf starts to set, remove it and spread your sauce over the top. Here, we’re keeping it simple and using ketchup, but if you’d like, the sauce is a great place to experiment. Read on for some tips!</p> <p>Once your loaf is sauced, let it finish in the oven, so the flavors can meld and combine, and the meatloaf can come up to a safe temperature. Then it’s just a matter of being a little patient while your homemade meatloaf cools down and your kitchen fills with the unforgettable scent of home-cooked goodness.</p> <h3><b>Plating and Presentation</b></h3> <p>Let the meatloaf cool for a few minutes, then use a spatula on either side to lift the loaf out, and place it onto your serving dish. Traditionally, meatloaf is sliced the same way you’d slice a loaf of bread. When you’re plating your meatloaf, take care to keep the sauce clear of any side dishes.</p>BettyCrocker.com<p>Around here, meatloaf just tastes like home. Homemade meatloaf has been a staple in American kitchens for generations. And for good reason. It’s wholesome, it’s hearty, and in just a few steps, you’ve got plenty to go around. Using everyday ingredients that you probably already have on hand, you can create a crowd-pleasing meal that’s easy to make and easy to love.</p> <p>Meatloaf is the quintessential comfort food. Something about the taste, the texture and the aroma, fills your whole kitchen with a sense of nostalgia. Let the flavors bring you back to memories of home-cooked meals past, and know that with every bite, you’re creating new moments to cherish. It’s the perfect go-to recipe for a weeknight dinner or a casual gathering—whenever you’ve got a craving for comfort.</p> <p>We have streamlined this traditional meatloaf recipe so you get the best results. No hard-to-find ingredients, fussy steps or special equipment required. Just mix, bake, sauce, and serve. It’s that easy.</p> <p>One thing that’s so wonderful about homemade meatloaf is its flexibility. Want to personalize the taste? Add a little extra sage or your favorite herbs to make the flavor your own. Want to make an easy meal even easier? Check out our <a href="https://www.bettycrocker.com/recipes/classic-slow-cooker-meatloaf/69695545-ae4e-4110-8bfe-5be38cf55073">Classic Slow-Cooker Meatloaf recipe</a> and let your slow cooker do the work for you. Looking to step up the spice? Take a look at our <a href="https://www.bettycrocker.com/recipes/savory-meatloaf/45f115c8-283b-4e79-8108-d252643ca66a">Savory Meatloaf recipe</a> that adds a whole lot more flavor with just a little extra effort.</p> <h2><b>How to Make Meatloaf</b></h2> <p>Time to dive right into this recipe. The full steps are below, but first, an overview.</p> <h3><b>The First Step Is Prep</b></h3> <p>Luckily, there’s not a lot of advanced work to do. Just beat 2 eggs and finely chop ¼ cup of onion. Then mix that together with a pound of lean ground beef, breadcrumbs, Italian seasoning, and a ½ cup each of ketchup and milk. The breadcrumbs and the eggs act as a bonding agent, keeping your meatloaf together. Stir well until the seasoning is evenly distributed, and you end up with a beautiful, uniform mixture.</p> <h3><b>Shape Up</b></h3> <p>For truly iconic, traditional meatloaf, it’s all about the ‘loaf.’ Use an ungreased 8x4-inch loaf pan and firmly pack the meatloaf mixture. A densely packed meatloaf is one that will keep its shape and that will be positively bursting with flavor.</p> <h3><b>Into the Oven</b></h3> <p>Bake at 350° F for 40 minutes. Once the meatloaf starts to set, remove it and spread your sauce over the top. Here, we’re keeping it simple and using ketchup, but if you’d like, the sauce is a great place to experiment. Read on for some tips!</p> <p>Once your loaf is sauced, let it finish in the oven, so the flavors can meld and combine, and the meatloaf can come up to a safe temperature. Then it’s just a matter of being a little patient while your homemade meatloaf cools down and your kitchen fills with the unforgettable scent of home-cooked goodness.</p> <h3><b>Plating and Presentation</b></h3> <p>Let the meatloaf cool for a few minutes, then use a spatula on either side to lift the loaf out, and place it onto your serving dish. Traditionally, meatloaf is sliced the same way you’d slice a loaf of bread. When you’re plating your meatloaf, take care to keep the sauce clear of any side dishes.</p>
