The snow has fallen and icicles grow down from rooftops, the air is chilled. I can’t help but bake – what could be more comforting than surrounding yourself in the warmth of your kitchen?
There is something deeply enticing about the aroma of freshly baked bread. It looms in the air, engrossing your senses and tempting your appetite. In this age of meals-on-the-run, it conjures the image of someone taking time in the kitchen to mix, knead, let rise, punch down, form loaves, and bake. It reminds us that food smells and tastes better when it is prepared with time and love.
Freshly baked bread is something my family cannot live without. My boys sit in awe as I mix and knead the dough. They peer over the counter eager to assist, less with good intentions and more with anxious stomachs. They love the way the yeast bubbles and foams when the water is added, how the dough turns from a sticky mess to smooth and elastic. They get antsy when the dough begins to rise, and can hardly wait for the bread to come out of the oven. Fortunately this recipe makes two loaves because one is usually devoured before it has time to cool!
Bake extras; my absolute favorite gift to give during the holidays is undoubtedly homemade bread.
White Bread (Daily Loaf)*
Prep: 25 Minutes plus rising
Bake: 30 Minutes
Makes two loaves (12 slices each)
• One-half cup of warm water (105 to 115 degrees)
• 2 packages of active dry yeast
• 1 teaspoon plus one-quarter cup of sugar
• 2-and-a-quarter cups of milk heated to warm (105-115 degrees)
• 4 Tablespoons butter or margarine, softened
• 1 tablespoon of salt
• About 7-and-a-half cups of flour (bread flour is the best)
1. In a large bowl, combine warm water, yeast and 1 teaspoon of sugar; stir well to dissolve. Let stand until foamy, about 5 minutes (it will be noticeably foamy; if it isn’t, then the water probably wasn’t hot enough and you will need to start over). Add milk, butter, remaining one-quarter cup of sugar, salt and 4 cups of flour. Beat well with a wooden spoon. Gradually stir in 3 cups of flour to make soft dough.
2. Turn dough onto floured surface. Knead until smooth and elastic, about 8 minutes, working in enough of remaining one-half cup flour just to keep dough from sticking.
3. Shape dough into ball; place in a large greased bowl, turning the dough over once to grease the top. Cover bowl and let bread ride in a warm place (80-85 degrees) until doubled (about 1 hour).
4. Grease two 9×5 metal loaf pans. Punch down dough. Turn onto lightly floured surface and cut in half. Shape each half into a 12×7 rectangle. Roll each up from the short side. Pinch seam and ends to seal. Place dough, seam side down in prepared pans. Cover pans loosely with plastic wrap; let dough rise in warm place until almost doubled, about 1 hour.
5. Meanwhile preheat oven to 400. Bake until browned and loaves sound hollow (about 20-25 minutes). Remove loaves from pans and let cool. Or slice immediately slather with butter and drench in honey. Devour at a rapid speed stopping only for a cool glass of milk…Just a suggestion!
*This recipe and many other great recipes that I can’t live without, can be found in ‘Great Home Cooking by Good Housekeeping’
