Homemade Bread…and Sunday’s Letters, 2013: Week 12

Sunday, March 24, 2013

Dear 3-Day Weekend:  What a nice surprise!  I will thoroughly enjoy you 🙂

Dear Warmer Weather:  I see that we are expecting low 50s Easter weekend…!!!!  Spring is on its way!

Dear Candy Crush:  SO HAPPY to finally have gotten past Level 35!   It only took a few weeks.  Please don’t let Level 38 last that long…I don’t think I can take it.

Dear Mortgage:  You are about to shrink and that makes me very happy.

Dear Homemade Bread:  SO GOOD.  And REAL ingredients that I know…I must make you a weekly tradition.

Homemade White Bread (recipe from Our Life Simplified)


One and 1/2 cups hot water (110-115 degrees)–**I just run my hot water until it is steaming and measure the water out

2 Tbsps sugar (white granulated)

1 and 1/4 teaspoon yeast

1 tsp salt

2 Tbsps melted butter

4 cups all-purpose flour

To make:

Combine the hot water, sugar and yeast in a large bowl, let sit for 5 minutes (this will activate the yeast–make it foamy).

Meanwhile, in a separate large bowl, stir together 3 and 1/2 cups flour and salt.  DO NOT ADD all the flour at this time.

Once the 5 minutes is up, add the flour mixture to the yeast mixture.  Add in the melted butter.  Mix together, adding in more flour if needed until you have a thick, shaggy mass of dough (dough should still be doughy, not tough, but not sticky…there should be no extra    flour in the bowl…for me I used the 3 and 1/2 cups of flour only).

Dump a small handful of flour onto a flat surface and then dump the mass of dough on it.

Begin kneading…push dough down on to surface with the heel of your hand, pull over the part that you pushed down (about halfway into the dough), turn the dough a quarter of a turn and repeat.  Repeat, repeat, repeat until dough becomes soft and pliable.  Add additional flour to surface if dough starts to stick while kneading.  Kneading develops the gluten from the proteins in the flour.  The process should take 8-10 minutes.  Set a timer, play some music, but go by the feel of the dough…it should be soft and pliable!

Oil a large bowl lightly (or spray with non-stick spray), place dough in bowl, cover with towel and let rise for an hour until doubled in size.  Keep in a warm area…if it is cold out, pre-heat oven to 200 degrees for one minute, then turn off oven and turn on pilot light, let dough rise in oven.

Once dough has risen, punch it down to release all of the gases that have developed.  Remove dough from bowl, shape into loaf and place into an oiled loaf pan.  Let rise again for one hour, until doubled in size.

Pre-heat oven to 350 degrees.  Bake bread for 30 minutes until top is golden and loaf sounds hollow when it is tapped.

Enjoy!!  (especially fresh out of the oven with some fresh butter!)



Published in: on March 24, 2013 at 7:14 pm  Leave a Comment  

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