by Wendy Lafond

Created on: January 13, 2009   Last Updated: December 31, 2011

Homemade bread is a time honored tradition that has been allowed to fall by the wayside of life. It is time to return to the tradition. Many of us remember that smell as we walked into the house when our mothers had been baking bread. We knew that we were home. That feeling can be brought back for the children of today without too much fuss. With the new fast-acting yeast, the art of bread making is easier than it ever was before.

White Bread

Mix together in a large bowl:

2 cups lukewarm water

3 tablespoons sugar

1 tablespoon salt

2 packages fast-acting dry granulated yeast

2 tablespoons soft shortening

Mix in with spoon:

4 cups flour

Mix in by hand:

2 to 3 cups more flour

Use the amount that makes the dough easy to handle.

When the dough begins to leave the sides of the bowl, turn it out onto a lightly floured surface and knead. To knead the dough, pull the back side up and toward you, then press it down into the center and away from you using the heel of your hand. Quarter turn and repeat until dough is smooth and no longer sticks to board.

Place dough into a large greased bowl, turn once to bring greased side up, cover with a damp cloth and keep away from drafts or direct heat. Allow it to rise until double (about 2 hours). The perfect temperature for yeast breads to rise is 80 degrees. That is the temperature that the yeast works best in.

To know if the dough has risen enough test it by pressing two fingers into the surface. If they leave an indentation, the dough is ready. Punch down center of dough, pull edges into center, turn grease side up, cover, and let rise again about 45 minutes, or until almost doubled in size.

Now we are ready to form the loaves. Divide dough into two equal parts. Let rest 10 minutes. Flatten dough into oblong shape using the knuckles of your hand to remove all the air. Fold in half and press again. Lift by ends and slightly pull to lengthen, then fold the ends in, overlapping them. Seal edges well using your knuckles and fingertips. Roll dough to smooth and place in bread pan sealed edge down. Cover and let rise one hour. Bake in a hot 425 degree oven for 25 to 30 minutes.

For a Specialty Loaf of Bread

When you are preparing the second loaf and have it flattened into the oblong shape you can add an extra ingredient to add variety to your life.

Nut Bread

Add 1 cup chopped nuts, knead into dough, shape, and bake as above.

Raisin Bread

Add one cup raisins, knead well, shape and bake at 400 degrees for 30 to 35 minutes.

Whole Wheat Bread

Add 4 tablespoons of molasses and cup whole wheat flour. Bake at 400 degrees for 30 to 35 minutes.

For All Loaves After Baking

For a soft crust brush with soft butter and cool under a towel, for a crisp crust do not butter and cool uncovered.

To keep your bread fresh, after cooled, place in Ziploc bags.

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