Prep 1 hr 30 mins
Cook 30 mins
I have had this recipe for at least 10 years, it was given to my by my mom after i got married but i just started making this about a year ago when i got pregnant with my second child and only wanted fresh homemade baked bread.. this bread is awesome. I make at least 4 loaves a week for my family. It is the simplest bread recipe i have and the tastiest . 1 loaf is usually gone hours after it comes out of the oven. Now here is the thing I am NOT avid baker, if its too complicated i screw it up, so this recipe in my book is fool proof..... If you make it and it doesn't come out.. you did something out of order ,... it is not the recipe.... follow the mixing directions exactly.. good baking and enjoy..
- 473.18 ml warm water, 105-115 F degrees
- 158.51 ml sugar
- 22.18 ml active dry yeast
- 4.92-7.39 ml salt
- 59.14 ml vegetable oil or 59.14 ml unsalted butter
- 1419.54 ml bread flour, I use white bleached it works fine
- I use a mixer with a dough hook but it is just as easy to mix by hand if you don't have one.
- Proof the dough in a warm draft free place, I turn the stove on warm (150 F) when the yeast is proofing the turn off when I add the flour.
- In your mixer bowl pour warm water and sugar, stir until sugar is dissolved.
- After sugar dissolves stir in yeast and allow the yeast to proof until yeast gets to a creamy foamy state. about 5-10 minutes max. depending on how warm the water is.
- After yeast proofs mix in oil and salt into the yeast.
- mix in flour 1 cup at a time, after all four has been mixed(6c.) it it will still be a little sticky. do not add more flour to the mixer.
- Turn bread out onto a well floured surface an knead until smooth .
- Place dough in a well oiled bowl and turn dough to coat with oil.
- Cover bowl with a damp cloth/towel and allow dough to rise in a warm place and double in size. about 1 hour.
- After dough doubled punch center down and tun onto your floured surface again an knead for a few minutes, and then divide the dough n 1/2 and shape into loaves .
- Place the 2 loaves in well oiled bread pans and let rise a second time for about 30-45 minutes, until dough rises about 1-2 inches above the pans. If you happen to forget about them an they rise higher , no harm you just will have a bigger loaf.
- I proof them in the oven the then just turn the heat on.
- Bake a 350 degrees for 30-35 minutes.
What a excellent recipe, super instructions and great results. I made exactly as written and it did produce a wonderful tasty loaf of bread. It was tall, flavorful and had an excellent crumb. Soft and tender bread was enjoyed by all. I still can't believe that I made this. Thanks so much for making me look good. Made for Pac Spring Safari 2013.
Excellent recipe! I proofed the yeast in the low oven ( with the door open and the oven turned off-i was afraid it would be too hot) until bubbly. I then i added the oil and salt. I put the whole mix into the cuisinart food processor ( my new toy). I then added the flour a bit at a time and I let the dough blade do the rest. I let the machine knead for a few minutes. After the dough was nice and smooth and elastic, I let the dough rest until doubled( covered with a moist towel). I punched the risen dough down and kneaded lightly. I placed the loaf into a pan-my pan was a bit long and the loaf didn't mushroom a lot( on e again I covered the loaf with a towel. When risen properly- "proofed" I baked the dough for about a 1/2 hour. until a thermometer read 195 F. PS, Proofed dough means: when tested after the second rise, the dough leave a small indent that springs back over a number of seconds-it may not spring back entirely. Overproofed=leaves an impression that doesnt spring back. Underproofed=will bounce back aggressively and will not leave an indentation at all. THANK YOU ravenn2- I am trying a bunch of bread recipes and yours is wonderful
I rarely leave reviews, but had to about this bread. I even joined the site just so I could. This was one of the easiest bread recipes I have ever made. It was so good. We ate with extended family the night I made it and everyone ate the loaves before they even had time to cool. The only changes I made were to use regular All Purpose flour. (Didn't have bread flour) and I rubbed the tops with a stick of melted butter after they came out of the oven. Wonderful. Will make again and again and again.