First published: January 8, 2010 in RecipesLast Updated: September 27, 2010 12:22 pm Tough to read? Print this! Email This
Making your very own, homemade bread is not a difficult task – all it takes is a little extra time and a good bread recipe.
But the irresistible aroma and fresh-baked taste is totally worth it!
When you take this task on, please remember, that it does take a little practice – especially in the shaping step – but doing it few times will take care of that challenge and even a misshaped home baked breads taste great!
As to the process – I have done a previous post about Homemade Bread and you can get the information at:
Check out this Step-by-Step How to Make White Bread Recipe and try it – you won’t be sorry!
Old Fashioned White Bread
- 6 to 7 cups of flour
- 3 tablespoons of sugar
- 2 teaspoons of salt
- 2 tablespoons of shortening
- 2 packages of regular or fast-acting yeast (4-1/2 teaspoons)
- 2-1/4 cups of water
- Cooking spray to grease bowl and pans
- 2 tablespoons of butter or margarine, melted
- Additional butter or margarine at room temperature if desired
- In a large bowl, stir 3-1/2 cups of flour, the sugar, salt, shortening and yeast until well mixed.
- In a 1-1/2 quart saucepan, heat the water on medium heat until very warm – add it to the flour mixture.
- Beat with an electric mixer on low speed for 1 minute, stopping frequently to scrape the batter from sides and bottom of the bowl with rubber spatula, until flour mixture is moistened.
- With a wooden spoon, stir in enough of remaining flour, 1 cup at a time, until dough is soft, leaves sides of the bowl and is OK to handle. It may be a little sticky.
- Sprinkle flour lightly on the countertop or large cutting board.
- Place dough on floured surface and knead by folding toward you, then with heels of your hands, pushing dough away from you with short, rocking motion. Move dough quarter turn and repeat. Continue kneading for about 10 minutes, sprinkling surface with more flour of dough starts to stick, until it is smooth and springy.
- Spray a large bowl with cooking spray.
- Place dough in bowl, turning to grease all sides.
- Cover the bowl loosely with plastic wrap and let rise in warm place 40 – 60 minutes or until it had doubled in size. Dough will be ready if indentation remains when you press your fingertips about ½ inch into it.
- Spray the bottom and sides of two 8×4 or 9×5 inch baking pans with cooking spray.
- Sprinkle flour lightly on your countertop or large cutting board. Gently push your fist into the dough to deflate it. Pull the dough gently from sides of the bowl and place it on the floured surface.
- Divide the dough in half.
- Using your hands or rolling pin, flatten each half into 18×9 inch rectangle. Beginning at the 9 inch side, roll the dough up tightly, pressing with thumbs to seal after each turn. Pinch edge of roll to seal ends, then fold under loaf.
- Place each loaf, seam side down in a pan.
- Brush loaves lightly with melted butter, cover loosely with plastic wrap and let rise in warm place 30-35 minutes ot until dough has doubled in size. Remove plastic wrap.
- Move your oven rack to a low position and heat oven to 425F.
- Bake 25 – 30 minutes or until tops of loaves are golden brown and loaves sound hollow when tapped with a finger.
- Immediately remove from baking pans to a cooling rack, pacing loaves top sides up.
- For a softer crust, brush tops with room temperature butter, using pastry brush.
- Cool for at least 30 minutes before cutting.
I am really hoping you will enjoy making and most importantly tasting this fabulous old fashioned white bread! Let me know how it worked out for you – your comments, suggestions and experiences are always welcomed and very much appreciated!