Homemade Bread from Scratch





Makes 2 medium loaves.

Best Homemade Bread recipe. No breadmaker.

In a large bowl whisk together:

2 1/2 cups hot water (I usually put the kettle on, and let it cool a bit before getting started).
1/3 cup veggie oil
1/3 cup white sugar
1 tbsp salt

Then add:
3/4 cup flour and whisk for 30 seconds.
When that is whisked so that it looks like a paste, add 1 1/2 tbsp of yeast and whisk for another 30 seconds.

Preheat oven to 350 degrees.

Add 2 - 3 cups of flour and mix with a spoon. Once the flour is all mixed in, add another 3-4 cups of flour. Mix with a spoon until you can't work the dough anymore, and then stick your hands in and knead. Keep doing this for about 10 minutes, until all the flour is mixed in. The dough should be soft, but it shouldn't be sticky. If it is sticky, add pinches of flour until it isn't anymore.

Move the dough to a separate greased bowl (cooking spray works well). Cover with a teatowel and set on top of the stove to rise. I usually let it rise on an element, so that it can soak in some of the heat from the preheated oven. Let rise for 1 hour.




When it has finished rising (so that it is roughly twice the size of the original), knead your dough on the counter or flat surface to get all the air pockets out.

you can see that the dough has risen to twice the size!

Separate the dough into two even sections, forming into an oval shape and place in greased bread pans.



Let rise on the stove again for about 30 minutes, covered, so that they begin to fill the baking pans.

Then pop them in the oven (still at 350 degrees) for 30 minutes.

Take them out, and enjoy.



The original recipe came from Bunny's Warm Oven (you can click the blog name for the original), but I have tweaked it a little bit to make it easier, and to cut down on the amount of flour in the recipe.


I typically freeze the additional loaf until I am ready to use it, taking it out the night before to defrost on the counter. You can freeze them in giant freezer bags, or appropriately sized containers. I typically reuse my freezer bags for the bread once I have emptied them. When my freezer is empty, I start the breadmaking process over again. It's so easy!

Today, I had banana muffins and chocolate chip cookies on the go while the bread was rising. So, after 2.5 hours of baking I had:

- 2 loaves of bread
- 1 dozen banana chocolate chip walnut muffins (tweaked recipe from my momma!)
- 2 bakers' dozen chocolate chip cookies.

Looking for a healthier alternative? Try adding whole wheat, gluten free, or all natural flour instead of the all purpose stuff.

Be warned. Once you start making homemade bread, you will NEVER go back to the store bought stuff.

Enjoy!



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3 comments :

  1. This looks absolutely divine!!! Thank you for sharing! I cannot wait to try this recipe out for myself :)

    ReplyDelete
  2. I keep wanting to delve into the world of homemade breads. I make a special one during the holidays with my MIL, but it is so time-consuming. This one sounds much easier for a basic bread during the week for sandwiches, toast, etc. Will have to try this!

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