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I can't remember my Mom ever buying store bought bread. She would make her own. We always seemed to have homemade bread baking in the oven and the house smelled so good!
Easy Homemade White Bread
1-1/2 cups warm water, (temperature 110 degrees)
2-1/4 teaspoon or 1 pkg. (1/4 oz.) active dry yeast
1/2 cup dry milk
1 tablespoon sugar
2 teaspoons salt
1/3 cup canola oil
4-1/2 cups bread flour (more or less)
In large bowl, mix warm water and yeast. Add dry milk, sugar, salt, and canola oil. Stir. Add in enough bread flour to make a dough that follows the spoon around the bowl.
Turn dough out onto lightly floured surface and knead for 8 minutes, adding more bread flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl and then turn it upside down so that the top side is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
Punch down dough and then dump the dough out of the bowl and onto a lightly floured board. Knead for 5 minutes or until the bubbles are out of the bread. Shape dough into a round loaf and place in greased 1.5 quart round casserole dish. Cover it again and allow it to rise in warm, draft-free place for 45 minutes or until doubled in size. With sharp knife, slash top of bread. Brush a little egg white on top of the loaf if you want.
Bake bread at 375 degrees for 45 minutes or until the bread is golden in color and sounds hollow when top is tapped. Remove bread from the casserole dish and let cool on rack.
Serve warm out of the oven.
HINT: Use an electric knife to slice warm bread evenly without tearing while it is still warm.
Easy Homemade White Bread
1-1/2 cups warm water, (temperature 110 degrees)
2-1/4 teaspoon or 1 pkg. (1/4 oz.) active dry yeast
1/2 cup dry milk
1 tablespoon sugar
2 teaspoons salt
1/3 cup canola oil
4-1/2 cups bread flour (more or less)
In large bowl, mix warm water and yeast. Add dry milk, sugar, salt, and canola oil. Stir. Add in enough bread flour to make a dough that follows the spoon around the bowl.
Turn dough out onto lightly floured surface and knead for 8 minutes, adding more bread flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl and then turn it upside down so that the top side is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
Punch down dough and then dump the dough out of the bowl and onto a lightly floured board. Knead for 5 minutes or until the bubbles are out of the bread. Shape dough into a round loaf and place in greased 1.5 quart round casserole dish. Cover it again and allow it to rise in warm, draft-free place for 45 minutes or until doubled in size. With sharp knife, slash top of bread. Brush a little egg white on top of the loaf if you want.
Bake bread at 375 degrees for 45 minutes or until the bread is golden in color and sounds hollow when top is tapped. Remove bread from the casserole dish and let cool on rack.
Serve warm out of the oven.
HINT: Use an electric knife to slice warm bread evenly without tearing while it is still warm.
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Are your bread recipes in one cookbook or mixed throughout all of them?
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