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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Homemade Bread Recipe

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This recipe for Homemade Bread is from Mom's Favorite Recipes, 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 pkg active dry yeast
2½ c. lukewarm water
Butter (amount the size of an egg)
2 TB sugar
1 TB salt
Enough bread flour to make a soft dough
(I add Red River or flax seed)

Directions:
Directions:
Grease a 5”x 9” loaf pan and set aside.
In a small bowl, dissolve the yeast in ½ c. of the warm water. In a large bowl, combine the butter, sugar, salt and the remaining 2 cups of water. Add the yeast mixture to the bowl and stir until combined. Add the flour, ½ c. at a time, mixing until the dough is elastic and doesn't stick to the sides of the bowl. Cover the bowl loosely with plastic wrap or a damp cloth and let rise until double in size, about 1½ hours in a warm, draft-free place.Punch the dough down and form it into a loaf with your hands. Place the dough into the prepared loaf pan. Cover with a damp cloth and let rise again until the dough is level with the loaf pan, about an hour. While the dough is rising, preheat the oven to 325º. Bake the bread for about 45 minutes. The bread will sound hollow when tapped. After removing the bread from the oven, brush with the butter for a softer crust. Remove the bread from the pan and cool on a wire rack or windowsill. After the bread cools completely, it can be stored in a sealed plastic bag and frozen where it will keep up to 6 months. If the bread is stored in a sealed plastic bag at room temperature, it should be consumed within 4 days. Makes 1 loaf.

 

 

 

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