Go Back Email Link
Homemade Bread 101- Heritage Home Ec We are in the midst of a pandemic. It's crazy out there right now, and while I can't teach you how to make all of the "panic buying" essentials, bread is one of the easiest things you can make yourself in these uncertain times. | Baking & Breads | Homemade | Bread | Homemaking | Home Economics |

Traditional Homemade Bread

We are in the midst of a pandemic. It's crazy out there right now, and while I can't teach you how to make all of the "panic buying" essentials, bread is one of the easiest things you can make yourself in these uncertain times
Print Recipe
Prep Time:35 minutes
Cook Time:30 minutes
Rising Time:1 hour
Total Time:2 hours 55 minutes

Ingredients

  • 6 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons shortening
  • 2 packages regular or quick active dry yeast
  • 2 1/4 cups very warm water 120°F to 130°F
  • Butter or margarine melted

Instructions

  • Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in a large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
  • Turn dough onto a lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in a greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
  • Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
  • Punch down dough and divide in half. Flatten each half with hands or rolling pin into a rectangle, 18x9 inches, on a lightly floured surface. Roll the dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. (*Freeze at this point wrapped in plastic wrap, if baking later.) Place seam side down in a pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
  • Move oven rack to low position so that tops of pans will be in the center of the oven. Heat oven to 425°F.
  • Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.
  • *To make frozen dough later, remove dough from the freezer. Unwrap and place in prepared pan, as above. Thaw overnight in the refrigerator. Remove to a warm place and allow to rise until doubled. Bake as directed above.
Course: Baking, breads
Keyword: baking, breads, homemade bread
Servings: 32 slices
Calories: 100kcal