Yep, I did it. I have been meaning to make homemade bread for a looooog time. And now, in our quest to slowly eat less processed food, I decided to give it a try.
I looked around for a simple and easy bread recipe, since this was my first time; and to no surprise the recipe comes from my wonderful friend (we actually have exchanged e-mails over another recipe) from the Eggless cooking. Well, after all I have used so many of her recipes that I knew that would be a good one; it only depended on me and not the recipe!
In reality, I really wanted to do a whole wheat recipe, but she only had this recipe using all purpose flour (but on her notes she says that you could replace 2 cups with whole wheat, however she points out that she hadn’t tried it). So, I decided to stick to the all purpose unbleached flour since this was my first try with bread making. If there is one thing I have learned in the past 2 years or so of baking is that baking is like chemistry, altering “like” ingredients is not the same as in cooking. So, I try to stick to the recipe and learn what each ingredient “do” to the recipe and make alterations in later tries!
Here is the original recipe:
- 5 and 1/2 to 6 cups All Purpose Flour
- 3 tablespoons White Sugar
- 2 envelopes Rapid Rise Yeast ( she used Fleischmann’s and so did I)
- 2 teaspoons Salt
- 1 and 1/2 cups Water
- 1/2 cup Milk (I used whole milk)
- 2 tablespoons Butter
- Combine 2 cups flour, sugar, undissolved yeast and salt in a large bowl.
- In a medium saucepan, heat water, milk and butter until very warm. Use a candy thermometer to see if the temperature is between 120F-130F (approximately 48C-54C). (I don’t own a candy thermometer so I just waited until the mixture started to bubble)
- Stir the milk mixture into the flour/yeast mix.
- Use an electric mixer at medium speed and beat for about 2 minutes, scraping the bowl occasionally.
- Stir in another cup of flour, beat again for 2 minutes at high speed, scraping bowl as needed.
- Stir in enough of the remaining flour (2 and 1/2 to 3 cups) to make soft dough.
- Lightly flour the surface you will be working on and knead the dough until smooth and elastic, about 8-10 minutes.
- Cover; let rise 10 minutes. (I skipped this step, I was not paying attention)
- Divide dough in half. Roll each half to 12×7 inch rectangle. Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal completely.
- Grease two 8×4 inch loaf pans and place the dough seam sides down.
- Cover using plastic wrap; let rise in warm, draft free place until doubled in size, about 45 minutes. (She says here that some dough may need more time, mine took about 3 hrs to double their size, I almost lost hope, maybe because I skipped step 8 LOL)
- Preheat the oven at 400F/200C for about 15 minutes.
- When the dough has doubled in size, bake it for 25-30 minutes or until done. Remove from pans; cool on wire rack. (mine took exactly 25 minutes)
- Like always you have to wait for the bread to come to room temperature before you can cut it into slices. If you prefer eating warm bread then just apply some butter and tear it off and enjoy.
Note: This was a wonderful recipe to have the help of little hands. She LOVED ”working” the dough on the counter No wonder I missed step 8!
The bread came out smelling wonderful and after waiting to cool, we cut into and I was SO happy that it tasted just as wonderful as it smelled!
Next try… whole wheat bread!