Monday is my day to be home all day and do my housework since over the weekend things get a little (a lot) messed up. With my hubby home we often go and run errands together Saturday or do something fun and Sunday is church day for us and then we just relax and spend time together so the housework gets pushed aside for the weekend (except the necessities of course)
Monday is also the day I bake bread. I usually make two loaves since it isn't very nice if you leave it more than a couple of days and if I freeze it, it isn't as good either. With my son living up North, 2 loaves is plenty and if I find I need more I can always make more Wednesday or Thursday. I am still trying to find the new normal for only two of us here now. I made Salisbury steaks with mashed potatoes and peas on Saturday. We are having the leftovers today and hubby will likely take some for lunch tomorrow too. I forgot to pare down the recipe. *sigh* We have tons!! That seems to be happening alot! Good thing my man does not mind leftovers! ~smile~
So anyway, I thought I would share the bread recipe I use and some tips I picked up along the way. For years I couldn't even make bread in a bread machine. It always came out like a brick no matter how closely I followed the recipe. I am now able to make it by hand and it is actually good! Praise the Lord! I know my hubby is! hahahaha!
My first tip I learned that made all the difference is to use water that is almost too hot to touch. I was always scared of killing the yeast with the water being too hot. Not so they like it! I learned this from Big Family Homestead's Vlog. They have tutorials on how to make bread that are very helpful. That is also where I learned when to stop kneading - When the dough is getting firmer and less sticky roll it in a ball and press your fingers into it. If it springs back you are done even if it hasn't been as long as your recipe says to knead and the time needed can change from one time to the next even with the same recipe. In fact the entire way I bake bread I learned from this tutorial. You can find the tutorial I used here.
One other tip that I also use when making pie crusts, cinnamon rolls or anything that needs to be rolled out on the counter is to wipe the counter with a hot wash cloth then lay plastic wrap over it while still wet. This anchors the wrap to the counter then you can roll knead etc. and when you are done simply pick up the plastic wrap and all the flour and mess goes with it.
Here is the recipe I use.This recipe use much less sugar than the Amish white bread Big Family Homestead makes int he tutorial but it is super yummy and fluffy. I found it on Pinterest but I could not find it on my board to share a link. So if this is your recipe please let me know.
Basic Bread
2 1/4 tsp. (1 pkt) active dry yeast - I buy mine bilk from the Amish Bulk Store
2 1/4 cups warm water - almost too hot to touch
pinch of sugar
1/4 cup sugar
1 Tbsp. salt
2 Tbsp. oil
5 1/2 - 6 1/2 cups flour
-In a lg. bowl, pour in water then stir in a pinch of sugar to help proof the yeast then sprinkle the yeast over the water.
-When the yeast is bubbly and foamy add the sugar, salt and oil. Stir.
-Add in 4 cups of flour and then stir to mix in.
-Add remaining flour 1/2 a cup at a time to form a smooth soft dough. The dough should stick just slightly to your fingers but not be overly sticky. ( don't add too much flour to start remember it will have more flour added in during the kneading)
-Knead 5-7 minutes until smooth then roll into a ball.
-Place dough in an oiled bowl, turn over once.
-The recipe says to cover with plastic wrap but I use a warm wet tea towel to cover the bowl then I place it in the oven which I have heated to 170 degrees and then turn the oven off and leave the dough to rise in there for an hour.
-When the dough has risen I cut it in half and roll each half into a long rectangle, wide enough to be the length of your loaf pan.
-Today I tried adding some garlic powder and Italian herbs over the dough before rolling it up. We'll see how it turns out ~smile~. This would be the point to added cheese, cinnamon and raisins etc.
-Roll it up jelly roll style, starting at the short end, into an approx. 8" wide cylinder.
-Place seam side down in a lightly greased loaf pan and cover with plastic wrap. (I have found that when it rises it would stick to my dough so I am trying spraying the plastic wrap with oil spray ie. Pam to see how that works)
-Let rise for an hour. I preheat my oven for the bread and usually bake cookies or a cake etc. in that hour and set my pans near the oven vent on the stove top. I just have to be sure to rotate the pans every so often.
-Preheat oven to 375 degrees.
-Remove plastic wrap and bake for 30-35 minutes or until loaves are golden brown and sound hollow when you tap them.
-Remove to a cooling rack and cool before slicing. It is so hard to wait until they are cool but if you don't you will squish them and it will be unpleasant. Don't ask how I know. *wink*
Happy Monday!
Liisa








