HOMEMADE CLASSIC WHITE BREAD
Nothing can beat the delicious aroma of bread baking in the oven. Nothing at all. Just imagine popping the fresh dough into the oven first thing in the morning and waiting for it to bake while you enjoy a hot cuppa coffee. Aah, the perfect start to a day.
Homemade just tastes so much better, duh right!
I was really thinking this would be challenging. Baking bread at home! But guess what, its the easiest homemade goody you can make…you just gotta make sure all your ingredients are right. The crucial ingredient, Yeast does all the hard work for you, minus the kneading of course (if you are doing that by hand). But you would hear this from a lot of bakers that kneading is the best part about baking bread (and the aromatic kitchen while it bakes). The whole process really helps make you a better person or momma in my case. Trust me!
So i finally see this Pinterest addiction paying off. Im hooked on bread making now, no more bread from the store for me. You gotta try it to believe it!
Makes 1 large loaf
- 1 1/3 to 1 1/2 cups lukewarm water*
- 1 heaping tablespoon honey
- 2 1/4 teaspoons instant yeast
- 1 3/4 teaspoons salt
- 2 tablespoons soft butter
- 4 cups all-purpose flour
- 1/3 cup dry milk powder
*Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
1) Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a dough hook. It won’t be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
2) Place the dough in a lightly greased bowl. Cover it, and let it rise at room temperature until it’s very puffy, 1 to 2 hours.
3) Gently deflate the dough, and shape it into a fat 9″ log. Place it in a lightly greased 9″ x 5″ loaf pan.
4) Cover the pan, and let the dough rise for 60 to 90 minutes, till it’s nicely crowned over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
5) Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it’s golden brown. Tap the top, if it sounds hollow its done.
6) Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.
This was a soft and fluffy bread, great for sandwiches or just toasted and slathered with butter. I only wish it was more crustier but oh look at the shape of that sliced bread…totally digging it 🙂 Of course its homemade which means no preservatives. So this will stay fresh and at its best for a day or so, but you must keep it at room temperature not in the refrigerator. If you haven’t managed to devour it all in a day, you can make french toast next morning. Just the ideal thing to do. And if you still have some leftover – make breadcrumbs!