Have you ever looked at the ingredients on the bag of bread you buy from the store? I’ve counted them! There’s 20-30 ingredients in the recipe, and a lot of them are unhealthy chemicals and preservatives! There’s no way a bread that’s good for you would use that many ingredients. I try my best to make bread on a regular basis, whether in the oven (which I prefer), or in the bread machine (when I want something easier). Here’s a recipe and some great tips that I got from Homestead Revival.
2 C. warm water (110 – 115 degrees)
Tip: bring all ingredients to room temperature so that a cold ingredient doesn’t deactivate your yeast. It’s sometimes hard to remember this ahead of time, but the only thing I have from these ingredients that’s normally cold is the egg. Yesterday I got one fresh from the chicken house – the perfect temp.!
~I would love to have a mixer someday with a dough hook – but I don’t right now, so I did this by hand, using two separate bowls for the dry and wet ingredients. It turned out well!
Combine water, oil, honey, and egg in mixing bowl.
On the sixth cup, add only as needed. Add just a bit more flour here and there until the dough leaves the side of the bowl as you stir.
Tip: several factors will determine how much flour you must add at this point. Try not to add any more than necessary as it will make your bread heavy. It should be a bit sticky, but not so sticky as to leave dough on your hands when you touch it.
Place the dough in a greased bowl, cover it with a dishtowel and put it somewhere warm. (In the oven but not on unless you have a gas stove and use only the pilot light, or if your oven has a special feature for rising bread. You also can use the top of the fridge, I just placed mine in the oven and shut the door.)
After the bread has doubled in size – 45 min. to an hour, punch down. Knead dough for minutes.
Start on the narrow end and roll dough tightly, to keep it from growing longer than the loaf pan. (I forgot to take a picture of this!)