Who doesn’t love fresh home baked bread? No preservatives, additives, or artificial things being added. Only what you add to it besides basic ingredients: flour, salt, yeast, water, little sugar, and some oil.
Nothing beats the smell of fresh baked bread, creeping it’s way upstairs or out the front door to your neighbors. It’s amazing, and you’ll want to bake more. The aroma is soo inviting realtors bake a loaf before an open house!
This recipe is so basic, you can add whatever flavors you want. From cinnamon raisin to rye. Possibilities are endless!
This makes 2 loaves or a dozen of rolls.
2 packages of active dry yeast (4 1/2 tsp.)
3 tbsp. Sugar
1 tbsp. Salt
2 cups water
1/2 cup milk
3 tbsp. Oil
6 cups flour, with 1 cups reserved
In a glass measuring cup add milk and water and microwave until about 110*F. Dissolve sugar and salt into warm liquid, add oil and yeast. Stir slightly and leave sit for 10 mins. or until doubled the size and frothy. In a large bowl put 5 cups of flour and make a well in the middle. Pour liquid into the middle of flour well. Use a rubber spatula to scrape the measuring cup clean. Using a fork start to mix the dough until all the flour is mixed in. Use 1/4 cup of reserved flour to flour your work surface, top of dough once flipped onto your work surface and your hand. Use your palms of your hands to push the dough, grab the dough and fold over using your palms again to push, continue to knead your dough adding flour as needed where sticky. Once the dough is like elastic and no longer sticking bad to your hands, use non stick spray and spray the bowl you originally mixed the dough in. Put dough back into bowl, and flip to grease the top of the dough. Let proof for an hour in a warm, non drafty place covered with a damp towel.
Get your our pans ready with non stick spray. In an hour, the dough will double in size. Punch the dough down and give a slight knead to release any built up air. Shape into desired size and let proof again for about 20 mins, or desired size is reached. Bake in a 325*F oven, rotating in about a half hour. The bread will rise more when baking, when the bread is golden brown, flip over and knock the bottom. It should be hallow when done. Remove right away from pan to let cool.
Click here for crust like that!