White bread from scratch..

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!


Make sure to read what kind you have.

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

cover in heated room

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.

Spray your pans..

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!

Standard Cookin..

Water bath..

Good morning!

I would like to share a quick tip for bread baking. As I’ve baked scratch bread over the past year and a half, I have struggled to figure out the perfect Italian bread. Yanno..the warm, soft, fluffy bread you can start to eat as your checking out at Walmart.

I’ve done a lot of research on “how to” and it usually says milk and oil. Which I already do, I use 1/3 of milk to go with my water, and always 2 tbsp. of oil, it’s easier than cutting in butter. Soo now I’m really confused..I also saw something for an egg wash, which we all know has nothing to do with the actual bread itself, and just how nice and golden shiny the crust will be.

Finally..after a few times of researching, I’ve found something that says baking with a water bath will end result in a crusty crust, and soft inside. Well my plate was full last Sunday as I baked soft pretzels, bagels, breads, etc. and I ran out of room to bake. Anyways.. I decided to make a depression cake last night, as well as a batch of bread. (What’s depression cake? Click here to find out)


I used a shallow glass 13×9 pan with about an inch of water on the lowest shelf in the oven. Preheated my oven, and about 15 mins later, baked my bread. As we all waited patiently, as bread takes close to an hour to bake, the smell was tortuing us! Soo heavenly and light the fresh bread aroma filled the house. About 45 mins later, I take the bread out, go to move it from the pan and it was soo soft, my finger went thru it!!

Now for the last 5 mins to cool off enough to try a slice! Mmmhmm!! The best bread I’ve ever baked! Now I’m about to warm up some of this sausage gravy from yesterday morning and use the bread to dip!