While Shellie & Devin were living with us, I got to experience fresh bread every week. So, after 2 months, I guess we got a little spoiled and can't seem to go back to store bought bread (bleh!). I had to continue on in the bread making...and thankfully-having it around all the time now, I don't feel the need to eat as much of it, since I know it is always there.Anyway, here's what it's like (Thanks Aunt Colleen for the FANTASTIC recipe!)
Someday I'll move on to making Wheat Bread, but for now, white bread is just SO yummy!
Ingredients you'll need to make 6 loaves:
6 C. (very warm-hot) water
1/2 C. + 1 Tbs. sugar
3 Tbs. salt
6 Tbs. oil (I use olive oil)
(Flour & Yeast--see below)
Mix in a very large bowl. Start adding a cup of flour at a time. After adding 3-4 cups of flour mix in 3 Tbs. instant yeast. And continue adding flour until dough is not sticky.
Let raise until double in size. Separate into buttered loaf pans (sorry no pic, I had to hurry out on an errand and got home just in time to bake em) Let raise again til double in size. Bake at 350 for 30 min.
Cool on wire rack, and enjoy!!! YUMMY, just in time for some fresh strawberry jam.
They actually turned out fairly evenly this time--except for the huge one in the back, that's my biggest pan.
I usually put 4 loaves in the freezer (if I don't give any away) and we end up making bread about every 10 days. It's very light and airy and just perfect if you ask me!!
5 years ago