Basic Bread

Posted on: October 10th, 2010 by admin 2 Comments

Some weekends when there’s a bit of time, we like to make bread.  The thing I always forget is that bread is actually really easy to make – it’s just the rising that makes it time consuming.  I timed it just right this Sunday, doing some things in between rises and it was so quick and delicious it prompted me to declare that I’d now be making bread weekly (hah I have said that before).

This recipe is a really nice classic white sandwich bread.  Although this time I used half whole wheat (wholemeal) and half unbleached white flour (both organic).  You can use a combination of flours of your choice for this bread, it’s quite versatile and it is actually the same recipe we use to make cinnamon buns. (Another wonderful recipe from Beans’ Mum).

  • 3 c water, lukewarm
  • 1/2 c sugar
  • 2 scant Tbsp dry yeast (or 2 packets) (you can use traditional or quick rise)
  • 1 Tbsp salt
  • 1/2 c oil or melted shortening
  • 7 – 8 c flour (white or wholewheat)

In a large bowl add 1 cup of the lukewarm water, 1 teaspoon of the sugar (so there will be a little less than half a cup left) and both packets of yeast.  Let this stand for about 10 minutes. So it gets nice and foamy.

Mix in the rest of the water, the rest of the sugar, salt and oil and then gently stir in the flour.  Usually 7 cups is enough.  Mix until it requires muscle then take it from the bowl and knead for around 10 minutes if you can.  I used to love kneading, until I tried the knead hook on my kitchen-aid mixer and now I let the machine love it.  The dough should be smooth and elastic now, but still slightly sticky.

Place into a lightly oiled large bowl and cover with a clean dry dishtowel.  Let it rise in a warm part of the house for an hour or two, until it has about doubled.  Punch the dough to get rid of air bubbles and then divide it how you wish 3 loaves or 6-12 buns or a combination, we do 2 loaves and 6 small buns.  Place in greased tins/trays and let them rise again for another hour.

Bake in a preheated 200ºC (400ºF) oven for 20 minutes.  Who doesn’t LOVE that smell?  Stay tuned for some easy tasty variations coming this week.

Recipe adapted from the book: Food that really Schmecks, Mennonite country cooking by Edna Staebler

Song for this recipe:

“Sweet Surrender” Bread Sweet

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2 Responses

  1. This is so me, I love making bread (my mum taught me when I was young) and I actually even love kneading bread (gets out frustrations of the day) but I somehow always put off making it!

  2. admin says:

    I do love kneading too. Do you still use your mum’s recipe? That is such a nice thing to be taught. Home-made bread, yum.

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