Saturday, May 8, 2010
I love to make homemade bread - I haven't always felt that way. Several years ago I made it occasionally, then our daughter developed a soy allergy and I had to start making it all the time. It was ardous when I started. Seemed like it took forever and I would get overwelmed when I did it. I kept experiementing with recipes and finally figured out my own. I simplified and simplified and now I have a great bread recipe, memorized, and it even won a "Gooseberry Cooking Contest." It is a recipe that can be made with or without a mixer.
Step One - Mix
3 Tbsp sugar
1 Tbsp salt
1/4 cup oil
2 cups warm milk or equivalent pwd milk
3 cups white flour (or can do all whole wheat if your tummies are used to it)
Mix 1 Tbsp yeast in 1/2 cup warm water
When dissolved add to above mixture
- Note mix this in well
Add 4 cups whole wheat (or white) flour mix until mixed in.
Cover and place in warm place until raises to double
Punch down and let raise again
*Note - this double raising helps it to be really nice and fluffy
Step Five - Preheat Oven to 425* Grease pans and place dough in pans, let raise until double
- Note - I put them on the stove covered with a towel while it the oven is heating up to bake the bread
Bake at 400* for 5 mins/ Then at 375*for 5 minutes/Then at 350* for 20 minutes. If they need to be browner, bake an additional 5 mins at 325*.
Pull out of oven. Cover with towel for about 10 mins, They should slip right out of a greased pan. Put them in a ziplock bag and seal it for 30 mins. If there is moisture after 30 minutes, wipe it out and reseal.
- This will make your bread nice and soft. You dont' have to butter the top to keep it soft.