Homemade Bread--Oh, the Aroma!
 
Prep time
Cook time
Total time
 
Nothing beats the taste of homemade bead, fresh out of the oven or toasted, slathered in butter....real butter.
Author:
Recipe type: Breakfast Lunch Dinner
Cuisine: Americn
Serves: 2-3 loaves
Ingredients
  • 2 packages active dry yeast
  • ¼ C warm water (105 to 115 degrees)
  • 2⅔ C warm water
  • ¼ C sugar
  • 1 T salt
  • 3 T shortening (or oil)
  • 9-10 C all-purpose flour
  • Soft butter
Instructions
  1. Dissolve yeast in ¾ C warm water. Stir in 2⅔ C warm water, the sugar, salt, shortening and 5 C flour. Beat until smooth. Mix in enought remaining flour to make dough easy to hande.
  2. Turn dough onto lightly flour board and knead 'til smooth and elastic, approx. 10 minutes. Place in greased bowl; turn greased side up. Coverl let rise in warm place until double--about an hour.
  3. Punch down dough; divide in half or thirds. Roll each out into rectangle, then roll up, beginning at short side. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in greased loaf pan, 9x5x3 inches. Brush loaves lightly with butter. Let rise until double, about 1 hour.
  4. Heat oven to 425 degrees. Places loaves on low rack so that tops of pans are in center of oven. Pans should not touch each other or sides of oven. Bake 30 -35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pans. Brush loaves with soft butter; cool on wire rack.
Recipe by The Gingham Apron at https://www.theginghamapron.com/homemade-bread-oh-the-aroma/