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Homemade Bread

Becky Johnson

Bread! After experimenting, I think I finally have a good bread recipe. I combined a couple of recipes from my mother’s archive. The texture is soft without a lot of air pockets. The crust is lightly crisp without being overbearing. I baked 1 in a light pan, and 1 in a dark pan. They’re both about the same in color. Kneading by hand sure gets rid of a lot of stress!

 

In a bowl, combine:

  • 1 cup warm water
  • 1 cup warm milk
  • 1/2 cup sugar
  • 1 1/2 tablespoons yeast
Whisk in:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup melted butter
  • 2 eggs, beaten
Mix well, then stir in:
  • 5 1/2 cups all-purpose flour
  • 1 teaspoon salt
  1. Knead dough for 10 minutes on floured surface. Dough will be sticky.
  2. Shape into ball, cover with oiled plastic, and allow to rise for 1 hour.
  3. Punch down and knead for 3 minutes.
  4. Divide into two halves and shape/place into lightly greased loaf pans.
  5. Cover with oiled plastic and allow to rise for 1 hour.
  6. Heat oven at 450F for ten minutes.
  7. Remove plastic and put risen loaves into oven.
  8. Reduce heat to 375F and bake 25 to 30 minutes.


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