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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Home Made Bread Recipe

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This recipe for Home Made Bread is from Ruth's Roots & Branches Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. sugar
1 large egg
3 tbsp salt
1 cup melted butter
5 lb bag of bread flour - whole wheat, white, or multigrain
3 tbsp of fast rising yeast
10 c. of very warm water
extra virgin olive oil (spray can)
Directions:
Directions:
- Put 14 cups of flour in large mixing bowl, add 1 1/2 tsp salt and 3 heaping tbsp of yeast and mix

- In a separate mixing bowl add sugar, 1 1/2 tbsp of salt, egg, and melted butter. Stir until sugar dissolves then add 10 c. of very warm water and stir again

- Add the liquid ingredients to dry ingredients. Mix well with wooden spoon then add 3 c. of flour and mix again, continue adding flour (about 12 c.total) and mix with spoon until it gets to heavy then begin punching down with your fists and adding flour until the dough no longer sticks

- Cover the dough with a cloth towel and place in the oven. Turn the oven on to 350 for 30 seconds then shut it off. Let the dough rise for 15 minutes then remove from oven.

While dough is rising spray 8 pans with olive oil.

- Place dough on lightly floured counter and punch down to remove air. Cut off enough dough for one loaf at a time, knead, shape and place in greased pans. Add a little flour to each loaf if needed, you don't want the dough to stick to your hands.

- Cover bread and let rise for one hour.

- Bake 4 loaves at a time at 350 for 40 minutes.

- When bread is brown on the bottom it is done.

Remove from pans and cool on racks.
Number Of Servings:
Number Of Servings:
8 Loaves
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Don't be to concerned about the shape of the dough, the pan will form it for you.

White flour will rise more than the others and mixing multigrain with whole wheat is works really well.

Enjoy!

 

 

 

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