Hearth Bread

So…I debated on whether or not I should even post about this, but several family members and friends are already aware of my situation. I lost my job on Monday. I’m not going to go into all the details–If you know me well enough in real life, you can email and ask, but if I know you that well, you already know the story anyway.

hearth bread wrapped in a towel next to a bread knife

It’s funny–I’ve said for the past year or so, that I’d love to be able to blog full time. Be careful what you wish for, right? Especially so close to the Christmas holiday. Unfortunately, blogging doesn’t pay the bills, doesn’t have health insurance or a retirement plan, and can’t put presents under the tree. At least not for me, and not right now.

hearth bread sliced next to bread knife

Which is not to say I haven’t already started looking for something else. And I’ve been keeping busy. Our income might have just been slashed in half temporarily, but at least by being a food blogger, I should be able to keep us fed, right?

hearth bread sliced and topped with butter

Now that I have more unexpected free time, I can make a lot more from scratch, like this Hearth Bread. The recipe came off the wrapping surrounding a new loaf pan I bought at The Carrot Seed Kitchen Co. a few weeks ago, and I adapted it for my bread machine. Meaning I made the dough in there, then proceeded with the recipe as normal. It’s a dense, chewy bread that makes excellent toast. There are loads of little holes, nooks, and crannies for melted butter to slip into. We finished the loaf before I had a chance to try this, but I bet it would also make excellent grilled sandwiches.

Yield: 1

Hearth Bread

Hearth Bread
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes


  • 1 1/4-oz. packet (2 1/4 tsp.) active dry yeast
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 2 C water, 110-115 degrees F
  • 6 C all-purpose flour


Combine the warm water, sugar, and salt in the loaf pan of a bread machine. Add the flour, and make a small well in the flour for the yeast. Add that, then process on the dough cycle.

When the dough cycle has completed, remove the pan, and scrape the dough (it will be VERY sticky) into a large 12x51/2-inch loaf pan. Cover and allow to rise 45 minutes.

While the dough is rising, preheat the oven to 375 degrees F.

Bake for 40-45 minutes, or until golden brown, and the bread sounds hollow when tapped.

Remove immediately from the loaf pan, and cool completely on a wire rack before slicing.


Recipe Source: USA Pans

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