Okay ya'll, last week I was obviously bored because in my cloudy mommy brain I decided that I should be more domesticated. So, I jumped in my Delorean & sped back to the 1950's to snatch an awesome homemade bread recipe, made a Sunday breakfast date with my kitchen, The Beatles & got my June Cleaver on....
What you'll need:
- 2 3/4 cup tepid water (Should be the same temp as you'd use for your baby's bottle. Just warm enough that you can't feel when it is dripped onto your wrist.)
- 2 Tablespoons Yeast
- 3 Tablespoons Sugar
- 2 Tablespoons Oil
- 1 Tablespoon Salt
- 6 1/4 Bread Flour
- Grease like Butter or Crisco (I used butter)
- Bowl large enough for dough to double in size
- Measuring spoons
- 2 loaf pans
- Large spoon to stir with
- 2-3 hours
Add salt, oil, and bread flour.
Mix until dough becomes thick.
Then, grease your hands and mix until dough is soft and elastic.
Re-grease your hands if you need to. If you dough is still really sticky add two heaping tablespoons of flour at a time until the dough will pull away from he bowl.Knead an additional 5-10 times.
Pour enough oil around the sides of the bowl, pushing it around with your hand to have a smooth surface on the sides & bottom of the bowl.
Form dough into a ball.
Oil the ball of doughcompletely and set in the bottom of the bowl.
Cover with a clean cloth.
Place in a warm place to rise.
It should take about an hour to rise.
Could take longer or shorter depending on temp of room and quality of yeast. Mine took about 45-50 minutes.
When it is double its size, grease your loaf pans and hands.
I used butter to grease instead of oil because it releases the bread from the pan better.
Divide dough into halves...form into loaves
Make into a flat round the tuck edges under to have a smooth top.
Put into loaf pans, cover with cloth and let rise a second time.
Yes, another 45-50 minutes, to double in size.
Preheat oven to 400 degrees.
Bake 30 minutes or until golden brown.
Tip out onto cloth to cool.
Butter the top, if you choose.
Slice & get your eat on...