This homemade bread recipe has come out perfectly for me every single time.  Try it today and you’ll be amazed at how quickly you can master the art of homemade bread. Beginners welcome.  No Dairy.

 

Homemade Bread and the Vow I Made to Master it!

Christmas of 2016 I made a covenant to embark on a journey of mastering the art of making homemade bread.  I was offered a family recipe handed down through generations and the rest was up to me.  If you’ve made bread before, you’ll understand the recipe is only the half of it, in terms of making it come out the way you imagine.  That is of course, unless you imagine it to be crumbly, difficult to cut, and not that great to eat, then use any recipe you can find.  Otherwise, stick with me.

I learn plenty of lessons the hard way, in the bread making scenario, I’m glad I did.  Sometimes trial and error teach you how to make things perfect.  A year and a half it took me to master bread I can use for sandwiches.  It is soft, huge, fluffy, easy to cut, and absolutely beautiful!  I have even figured out the best way to keep it fresh all week long.  I’m serious!  You’ll have to trust me!

I’ve tweaked the hand me down recipe, but all of the ingredients are the same, and if you’re new to baking bread, then pay attention to times and techniques.

 

Homemade Bread

Ingredients:

2 packets (0.25 ounces) of active dry yeast (or 4 1/2 teaspoons)
3/4 cup warm water + 2 2/3 cups warm water
1/4 cup sugar
1 tablespoon salt
3 tablespoons room temperature butter, cubed (can substitute with 3 tablespoons shortening)
9-10 cups bread flour (all-purpose flour will worked too)
More butter ~4 tablespoons for finishing touches!

Instructions:

  1. Warm the bowl of the mixer by running warm water on both the inside and outside of the bowl.  Dry if you must, but I’m lazy and I don’t.
  2. Pour in both packets of yeast into the warm bowl.
  3. Add 3/4 cup warm water gently and let sit for five (5) minutes.
  4. Add remaining 2 2/3 cups warm water, 1/4 cup sugar, 1 tablespoon salt,  3 tablespoons cubed butter, and the first five cups of flour, and stir to combine.
  5. Using the dough hook now, mix on low speed and add 1/2 cup of the remaining flour,at a time, until the dough is soft and tacky, but not sticky.  Knead (with dough hook) ten minutes.    Here’s where you need to pay attention: What does it mean for the dough to be tacky?  Tacky means it will still stick to your hands a bit.  You may not need to add all the flour.  It will not be shaped into a ball.  Don’t worry, just don’t over-knead it.  No more than ten minutes.
  6. Grab a second bowl, a large bowl, and grease it!  You can use shortening, butter, olive oil, or even Pam (That stuff gives me the heebie jeebies).
  7. Place your dough in the bowl and used the greased bowl to coat your dough by rolling it over and over.
  8. Place a towel loosely over the bowl and let sit for 45 minutes to an hour.  Your dough will double in size.
  9. After an hour-ish, when your dough is massively large and filled with air, punch that baby to the ground (or the bottom of your bowl).  Just a few (4 or 5) punches will do.
  10. Separate the dough into three equal pieces.
  11. Sprinkle a little flour out on your counter so you can work with your dough..
  12. Press the dough out as if you were making a rectangular pizza (think 9×13 pan size), pat out air bubbles as they arise, but keep your dough thick.
  13. Roll the dough from one end to the next, keeping it fairly tight (Just don’t man handle it, treat it like a delicate flower), into a cylinder.  Pinch to seal the seams and the ends.  Tuck the end of the roll into the bread and place in a greased 9-inch bread loaf pan.
  14. Do steps 11-13 again for the second dough.
  15. Loosely cover loaves with a kitchen towel until doubled.  Takes about 45 minutes to an hour.
  16. Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
  17. Melt the last 2 tablespoons of butter and brush each homemade bread dough loaf, ever so lightly, with it just before putting them into the oven.
  18. Bake at 400 degrees F for 30-35 minutes.  If you’re better than me and you use an instant-red thermometer, it should read 195F when inserted in the center.
  19. Remove the loaves from the oven when complete and place on a cooling rack.
  20. Brush the remaining melted butter (2 tablespoons) on the top and on the sides if there’s any to spare.  (This just makes the crust soft)
  21. Allow it to finish cooling for at least ten minutes before devouring every last crumb!
homemade bread
The bread on the left only received butter once after being taken from the oven. The bread loaf on the right was buttered before being place in the oven and after being taken out.

How to keep it fresh all week long?

I wouldn’t consider eating three loaves of homemade bread in one week very healthy, but I hate for anything to go to waste.  So here is my suggestion for loving fresh homemade bread all week long.  You can wrap your bread in plastic wrap and have it sit on your counter if you’d like, but this invites mold (not for a few days or so, but still).  I’ve invested in a bread box and I don’t have mold and the homemade bread is fresh for 3-4 days without getting stale.  (We also have six people eating bread so it doesn’t last any longer than that anyway)  Keep the heel next to the cut part of the bread to keep it from getting stale too.

The second and third loaves, I’ve learned to slice and freeze.  When I need bread to make sandwiches, french toast, garlic bread, etc. I take out the pieces I need and microwave them for 20 seconds.  Then they’re ready to use.  It is incredibly simple.

Let me know if you try it!

 

 

Homemade Bread

Ingredients

Ingredients:

  • 2 packets 0.25 ounces of active dry yeast (or 4 1/2 teaspoons)
  • 3/4 cup warm water + 2 2/3 cups warm water
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 3 tablespoons room temperature butter cubed (can substitute with 3 tablespoons shortening)
  • 9-10 cups bread flour all-purpose flour will worked too
  • More butter ~4 tablespoons for finishing touches!

Instructions

Instructions:

  1. Warm the bowl of the mixer by running warm water on both the inside and outside of the bowl. Dry if you must, but I'm lazy and I don't.
  2. Pour in both packets of yeast into the warm bowl.
  3. Add 3/4 cup warm water gently and let sit for five (5) minutes.
  4. Add remaining 2 2/3 cups warm water, 1/4 cup sugar, 1 tablespoon salt, 3 tablespoons cubed butter, and the first five cups of flour, and stir to combine.
  5. Using the dough hook now, mix on low speed and add 1/2 cup of the remaining flour,at a time, until the dough is soft and tacky, but not sticky. Knead (with dough hook) ten minutes. Here's where you need to pay attention: What does it mean for the dough to be tacky? Tacky means it will still stick to your hands a bit. You may not need to add all the flour. It will not be shaped into a ball. Don't worry, just don't over-knead it. No more than ten minutes.
  6. Grab a second bowl, a large bowl, and grease it! You can use shortening, butter, olive oil, or even Pam (That stuff gives me the heebie jeebies).
  7. Place your dough in the bowl and used the greased bowl to coat your dough by rolling it over and over.
  8. Place a towel loosely over the bowl and let sit for 45 minutes to an hour. Your dough will double in size.
  9. After an hour-ish, when your dough is massively large and filled with air, punch that baby to the ground (or the bottom of your bowl). Just a few (4 or 5) punches will do.
  10. Separate the dough into three equal pieces.
  11. Sprinkle a little flour out on your counter so you can work with your dough..
  12. Press the dough out as if you were making a rectangular pizza (think 9x13 pan size), pat out air bubbles as they arise, but keep your dough thick.
  13. Roll the dough from one end to the next, keeping it fairly tight (Just don't man handle it, treat it like a delicate flower), into a cylinder. Pinch to seal the seams and the ends. Tuck the end of the roll into the bread and place in a greased 9-inch bread loaf pan.
  14. Do steps 11-13 again for the second dough.
  15. Loosely cover loaves with a kitchen towel until doubled. Takes about 45 minutes to an hour.
  16. Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
  17. Melt the last 2 tablespoons of butter and brush each homemade bread dough loaf, ever so lightly, with it just before putting them into the oven.
  18. Bake at 400 degrees F for 30-35 minutes. If you're better than me and you use an instant-red thermometer, it should read 195F when inserted in the center.
  19. Remove the loaves from the oven when complete and place on a cooling rack.
  20. Brush the remaining melted butter (2 tablespoons) on the top and on the sides if there's any to spare. (This just makes the crust soft)
  21. Allow it to finish cooling for at least ten minutes before devouring every last crumb!

 

Posted by:stmarthaslens

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