Prep 20 mins
Cook 4 hrs
I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged.
- 3 cups white flour (plus a little extra flour for kneading) or 3 cups whole wheat flour (plus a little extra flour for kneading)
- 1 teaspoon salt
- 2 teaspoons yeast (one standard packet)
- 1 tablespoon sugar
- 2 tablespoons oil or 2 tablespoons shortening, melted
- 1 cup warm water (not hot, just warm)
- Mix dry ingredients together.
- Add oil and water, mixing with a fork until sticky and stiff.
- Start mixing with your hands to form a nice dough ball. If it is too sticky add flour if too dry add water. Add just a teaspoon at a time.
- When your dough balls nicely then turn it out onto floured counter. Knead the dough. To knead do you press it, fold it, stretch it, turn it, repeat. Continue kneading for a full 5 minutes. This is very important. Do not short this step.
- Let dough rest a few minutes. Clean your bowl and spray it with a little oil. Put dough in bowl and turn to coat with oil.
- Place dough in a warm spot to rise and cover with a tea towel. Dough should double in size. This may take upto 2 hours.
- When dough has risen punch it down with your fist to force the air out. Knead dough again just long enough to get all the air out.
- Let dough rest while you oil a loaf pan. Put doughball in pan and cover with teatowel. Let rise again until double in bulk.
- Set the oven to 350 (you do not need to preheat it) Cook for 30-40 minutes or until golden brown.
- Carefully turn the hot bread out of the pan and onto a dishtowel on the counter. Thump the bottom with your finger. If it sounds hollow then it is done. If it doesn't sound hollow, then put it back into the pan and bake it some more. Allow the bread to cool down for a few minutes before slicing it.
- Note if you do not get good results with this recipe check your yeast for freshness and try again but increase your kneading time a bit.
This is pretty good basic bread. I topped it with Recipe #421678. We thought it had a pretty good flavor and a nice, soft, crumb. But--
You do, too, have to preheat the oven. It will not only take longer to bake if you don't, but the crust doesn't come out as crisp as it should.
I also want to point out that the technique of mixing the yeast in with the dry ingredients is best suited to instant yeast or Rapid Rise yeast (bread machine yeast), rather than active dry yeast, which really should be proofed. It will take much less time to rise with instant yeast, naturally.
All in all, a good recipe. Thanks for posting!
This recipe makes a nice basic white bread. The color and texture were both good and it rose beautifully. I don't think this is a stand-alone bread, though. On it's own or even with some butter, it seemed to be on the bland side. It is, however, a very nice sandwich bread. I liked it and my husband loved it, so I compromised on the rating. Thanks!