Easy Bread Recipe

[JudyJB]

A neighbor taught me to make bread when I was 9. My dad used to like to make bread and did so quite often. Here is an easy recipe close to what I use: https://www.tasteofhome.com/recipes/bas ... ade-bread/

Except I halve the recipe, using only half a package of yeast and about 1.5 cups of warm water. I also use butter or Crisco for the oil. Also, I use just a tad more sugar, salt, and Crisco and oil because this recipe makes skimpy loaves. I use bread flour but you can also use unbleached flour.

The recipe says to beat it, but I just stir until most of the flour is blended in (usually 3 - 4 cups) then I let it set a while for the gluten to form. Maybe 10 minutes. Then if it looks too sticky, I add a bit more flour, dump it onto a bread board or table that is covered in flour. I knead it or do a sort of karate chop which is very fulfilling if you are irritated at something. Dough should be soft, not stiff, but stick together well into a lump.

In the meantime, I run my hands around the bowl to get the leftover flour out and then add some Crisco or butter to butter the bowl. Dump the lump of dough back in and turn it over so all sides have a little fat/butter/whatever on them. Cover with saran and let it sit until it at least doubles in size. Dump it back on a slightly floured surface and beat it up again--take out all your aggression until the larger bubbles are gone. (Getting rid of big bubbles is why you knead bread.)

My half recipe makes only one loaf, so butter a bread pan or a cookie sheet or bunch of muffin tins. Then shape the loaf without breaking the crust and place the kneaded dough into the pan and let rise again until it doubles. If you forget and it gets too big, just take it out and beat it up again and replace it in pan to rise. Cover with saran gently. Bake in a 350 -400 degree oven or slightly hotter. My RV oven gets too hot on the bottom, so I stick to the lower temperature. When it starts to look brown in top, take it out and peek at the bottom to make sure it is not overdone. Dump onto bread board or cutting board on its side to cool. Eat.

As you get better, you can replace the sugar with honey and replace a little of the white flour with whole wheat, but don't replace more than 1/3 or it will end up like a rock.

And I freeze my bread after eating a couple of slices because it does not keep very well because there are no preservatives.

[Cudedog]

Thanks, Judy!

Looks yummy!

I'll post my own bread recipe a bit later, after I have had my coffee!!

Anne

[snowball]

Judy I was told years ago to put a stone pizza pan type thing in the oven it deflects the heat and you won't have things burn.. works for me
sheila