If you’re like me, there is nothing better than homemade bread fresh out of the oven. I know I’m suppose to wait until it cools to cut it but I just love that first slice with melted butter on it. I started baking homemade bread with my sourdough starter which was pretty successful (after a starter failure) before expanding into learning how to make sandwich bread. Now I’ve found a good recipe for homemade bread that is pretty phenomenal without all the “extra” ingredients. Depending on how you store the bread, it can last you 3 to 5 days, sometimes longer but no guarantees. It’s better than any store bought prepackaged bread or even those fresh baked “bakery” breads.
What you Need:
Loaf Pans (I use 9×5 normally but I do have a Pullman pan which makes your loaves square like the sandwich bread you buy at the store)
Large Glass or Metal Bowl
Plastic Wrap or Tea Towel
Bread Bin (Optional)
Ingredients:
2 Cups Warm Water (105°-115° F)
1 Tablespoon Active Dry Yeast
¼ Cup Honey or Sugar (I prefer honey for my regular daily bread loaves)
2 Teaspoons Salt
2 Tablespoons Oil (Canola or Vegetable)
4 to 5 ½ Cups All-Purpose Flour or Bread Flour (Either works well. I prefer unbleached)
In a large bowl or stand mixer, add the water, yeast, and a pinch of sugar or honey. I stir it with a whisk and let it “rest” for 5 to 10 minutes until it becomes foaming and bubbly (this is “proofing”).
Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine. I use a stand mixer to combine my ingredients but often hand knead prior to the second rise.
Add another cup of flour and mix to combine. With the mixer running, add more flour ( ½ a cup at a time) until the dough begins to pull away from the sides of the bowl. Dough should be smooth and elastic and will slightly stick to a clean finger but not be overly sticky. Add a little more flour if needed.
Once mixed, you can continue to knead the dough for 4 to 5 minutes on medium speed or knead with your hands on a lightly floured surface for 5 to 8 minutes. I often hand knead but I have used the mixer.
Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place until doubled in size. This takes approximately 1 ½ hours.
Punch the dough down well to remove air bubbles. Divide into two equal portions. Roll and shape each ball into logs and place into greased loaf pans.
Spray two 9×5 loaf pans generously with cooking spray on all sides (I also line the bottom of the pans with a small piece of parchment or wax paper).
Gently cover loaf pans in plastic wrap sprayed with cooking spray or tea cloth. Allow dough to rise a second time for approximately 45 minutes to 1 hour or until risen 1 inch above the loaf pans. Gently remove covering.
Preheat oven to 350°F and bake 30 to 33 minutes or until golden brown on top. Give the top of each loaf a gentle tap; it should sound hollow. Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
Once cool, store in an airtight container for 2 to 3 days at room temperature or 5 days in the refrigerator. I store mine in a bread box on the counter and it tends to last 5 to 7 days at room temperature.
