
My submission for
this week's Works For Me Wednesday is the
Best Homemade Bread Recipe ever! And, as a bonus, it's SUPER easy to make. My Grandma used this recipe and technique to teach me how to make bread, and she makes bread just about everyday and has for years and years. I'm sure she found this recipe somewhere a long time ago, but I have no idea where so I can't give credit to its author.
The technique she uses is almost as great as the bread, and can be applied to just about any bread recipe. To clarify the technique I've outlined the basics at the end of this post.
I use a stand mixer with a dough hook for this 2 loaf recipe but, if you don't have one of those you can make a half recipe the good old fashioned way with a bowl and a spoon. I do this all the time when I just want one loaf, or don't feel like messing with my mixer. I've included a half list of ingredients at the end of the instructions along with ideas for altering the recipe.
Everyone I have made this for has absolutely loved it, and those that I have taught to make it now use it as their standard bread recipe. So with out further ado, I give you...
GRANDMA EDIE'S BREAD Ingredients2 tbsp ~ active dry yeast (or two packets active dry yeast)
5-6 cups ~ bread flour (
this is my favorite kind)
2 ½ cups ~ HOT water
2 tbsp ~ sugar
1 tbsp ~ salt
1 egg
Equipment1 ~ stand mixer with batter attachment and dough hook (or bowl and spoon)
1 ~ liquid measuring cup (4 cup size)
measuring spoons and cups
1 ~ basting brush
2 ~ cookie sheets
wire rack(s)
Put
2 tbsp active dry yeast in the bottom of the mixer’s bowl, and add in
3 cups flour. Dissolve
2 tbsp sugar,
1 tbsp salt, in
2 ½ cups of very hot water (this will cool the water to about the right temp. you want it to be about 110 degrees) then pour it into the bowl with the flour and yeast, and beat using the mixing attachment on a medium speed for about 2 minutes. Switch the attachment to the dough hook and continue mixing and adding small amounts of flour until the dough forms a ball. The ball should not stick to your fingers when you touch it. (A small amount of stickiness is OK) Turn the dough out on a lightly floured surface and knead for a minute or two. Put the dough in a greased bowl and turn to coat all sides. Cover the bowl with plastic wrap and put in a warm place to rise until doubled, about and hour. After dough has doubled punch down and roll out on a lightly floured surface. Shape into two long loaves, and place on two greased cookie sheets. Cover with a towel and let rise until doubled again, about half an hour. Preheat oven to 350 degrees. Mix
egg and
1 tbsp water and brush over loaves. Make three slashes about ½ inch deep horizontally across each loaf. Cook for 30-40 minutes. Tap bottom of loaves to check for doneness. They should sound hollow. Cool on wire racks.
Half Batch Ingredients1 tbsp ~ active dry yeast (or one packet active dry yeast)
Approx 3 cups ~ flour (I really don’t know the exact amount)
1 ¼ cups ~ HOT water
1 tbsp ~ sugar
1 ½ tsp ~ salt
1 egg
Alterations for Full Batch RecipeBlack Pepper Parmesan ~ Add 1-4 tbsp(s) ground black pepper (amount depends on how hot you like it) and 8oz finely shredded parmesan cheese in with the yeast and flour at the beginning.
Tomato Basil Garlic ~ Add 1 tsp dried basil, and 1 tsp garlic powder (or more of both) in with the yeast and flour at the beginning, and then add in finely chopped sun dried tomatoes when you roll out and shape the dough after the first rise. Here's a picture of this version... yum, so good!
GRANDMA EDIE'S DOUGH TECHNIQUEThe key to this technique is to first separately combine all dry ingredients, and all wet ingredients.
First put the majority of the dry ingredients into the mixing bowl… yeast, dried herbs, HALF of the flour, and any other small dry ingredients. Add in larger dry ingredients, such as grated cheese, and the rest of the flour in step three.
Second combine ALL liquid and dissolvable ingredients… water, milk, butter, salt, sugar, honey, etc. Be sure to follow the recipes guide lines for the temperature of the ingredients. If you need warm water to react with the yeast I find it’s best to start with REALLY hot water because the salt, sugar, etc. will cool it down some, and the flour in the bowl with the yeast will cool it down even more.
Third pour the liquid ingredients into the mixer and mix using the batter attachment on a medium speed for about two minutes, or according to recipe directions.
Fourth switch the attachment to the dough hook, and add in the larger dry ingredients. Then slowly add the remaining flour until a nice ball of dough forms and is not too sticky when touched.
Fifth turn dough out onto lightly floured surface and knead for about a minute. This step isn’t necessary, but I like getting my hands in the dough so I enjoy this part.
Follow the recipe for rising and baking the dough.
Please let me know if you try either this recipe or technique. I would love to know what you thought of it. Also, if you come up with other variations for the recipe please let me know... I'm always looking for new ideas.
Also, don't forget to checkout other great tips over at
Rocks in my Dryer.
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