Wednesday, December 20, 2017

Everyday Bread

In our continued efforts to eat clean, I decided I was going to start making my own bread, no preservatives and I know high quality ingredients are in it because that is all I buy.  This bread is excellent, period.  I make it once every week or two, it freezes wonderfully and is good for both toast and sandwiches.  

Best of all you can tweak it any way you want to, add flax seeds, substitute whole wheat flour or whatever you think will taste good, this bread can take it.  I made it in my Kitchenaid Mixer.


1 package (1/4 ounce) active dry yeast

2-1/4 cups warm water (110° to 115°)

3 tablespoons sugar

1 tablespoon salt

2 tablespoons canola oil

6-1/4 to 6-3/4 cups all-purpose flour


1. In a large bowl, dissolve yeast in warm water and add sugar, stir well and let sit for 10 to 15 minutes, it should be frothy.  Add the salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.

**If you are using a Kitchenaide Mixer start out with the paddle mixer than before adding additional flour switch to the dough hook and let run for 10 minutes or so while adding the remaining flour until it comes together and pulls from the side of the bowl. 

2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.

4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

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