Homemade bread always reminds me of my grandfather’s home. His house always smelled of freshly baked bread (and was a zillion degrees!). Making bread at home with the kids is not only nostalgic, but also teaches them how to properly use the kitchen, and shows them how rewarding homemade gift giving is!
I have been asked by a few people for the recipe I use to make my homemade bread. This recipe is super easy and fast, and makes great white bread. I like to make a lot at once and freeze the extras! We never buy bread anymore! It is also a great gift for neighbors, friends, and family. This recipe yields 4 loafs of bread.
What you need:
4 cups warm water
2 TBSP yeast
2/3 cup & 1 TBSP sugar
11 cups all purpose flour
1.5 cup powdered dry milk
2/3 cup canola oil
1 TBSP salt
Using a whisk, start off by dissolving your 2 TBSP of yeast and 1 TBSP of sugar in the 4 cups of warm water (in a LARGE bowl). Set this bowl aside (it needs to rest for a minute or two). In another large bowl, mix 8 cups of flower with the 1.5 cup of powdered milk.
Going back to the yeast mixture, add the rest of the sugar, the canola oil, and salt.
Next, add the flour mixture to the yeast mixture. You can do this in a machine, however, I like the good ole messy way, doing it with a spoon and my hands. Mix until the flour mixture is sticky and evenly moist. Slowly add 3 cups of flower to the mixture. I like to add one cup at a time to make mixing easier. (At first it may seem like you have too much flower, don’t worry, keep kneading, it will mix in!!). If you do choose to use a mixer, when you are done adding the 3 cups of flower, take the dough out and knead by hand for a few minutes on a lightly flowered surface.
When you are done kneading the dough, shape it into a ball, and place it in a greased bowl. Cover the bowl (I use aluminum foil, and I grease the foil to prevent sticking after it rises).
Let this rise until it doubles in size. This takes between 60 and 90 minutes.
Again on a lightly floured surface, take the dough out of the bowl and punch it down. This releases the air in the dough.
Next, cut the dough into 4 even pieces. I like to roll the dough out in a long strip and about 6 inches wide, this isn’t science, its just what I prefer to do so that making a loaf shape is easier. Next, roll the dough into a cylinder, and press the ends.
Place the loafs into greased loaf pans and cover them (again, I grease the cover). Let this sit until the dough rises just above the top of the pan (this can take any where between 30 minutes and an hour).
Bake the bread in a preheated oven at 350 degrees until the internal temperature is 190 degrees. This usually takes around 20-25 minutes. If you do not have an internal thermometer, there are other ways to know if your bread is done, but they are never as reliable. Bread should be golden brown with some dark spots. If the top is still pale, it is not done. The crust should be firm, and I have read (but never tried) that if you flick the bottom of your loaf, it should sound hollow when it is done.
When you take the bread out of the oven, let it sit for 10 minutes before taking it out of the loaf pan. Once the loafs are out of their pans, butter the top and sides, this makes the bread softer (don’t worry, it will not make your bread soggy!).
And you are done! Great fresh bread to eat, share, and store!
Tell me what you think in the comments!