Do you smell it?

Fresh bread

Please share and join me with this hot bread that just arrived out of the oven, the smell and aroma fill the house.  This hot bread is calling the butter for them both to meet.  As your tongue and taste buds are salivating you are about to bite into a piece of hot bread and the butter is gradually melting.   Oh….are you with me?

Fresh bread right out of the oven is dangerous in my house.  I have a plate of butter waiting for that first slice.   1 piece with a slab of butter and I am satisfied.  When I was young, I used to make bread all the time.  Then the bread machines were invented and I got one and did not enjoy it as much.  The art of making the dough, kneading it and watching it rise.

So I had some flour and some yeast in the fridge and figured it was a good idea to use it up and make some loaves of bread.  Now mind you I usually stay away from gluten, but having one slice was just enough to fix my need.

To make one of these beautiful loaves here is my recipe:                            Makes 2 loaves

6-7 cups of bread flour

3 T sugar

1 T salt

2 T shortening

2 packages active dry yeast (4 1/2 tsp)

2 1/4 cups warm water (120 to 130 degrees)

2 TB butter

  • Take 3 1/2 cups of flour, sugar, salt, shortening and yeast and place in a large bowl, mix thoroughly.
  • Add warm water then beat with an electric mixer for about 1 minute. Scraping the sides of the bowl gradually add the flour and mix till dough is easy to handle.
  • Place the dough on a floured surface and knead for about 10 minutes
  • Grease a large bowl with shortening.  Place dough in bowl, flipping the dough around to become coated.
  • Cover bowl with plastic wrap and let rise in warm place for 40-60 minutes or until dough has doubled in size
  • Grease your bread pans.  two 8×4 inch or 9×5 inch loaf pans.  Make sure you coat the sides of the pan as well
  • When the dough has risen, punch down.  Divide the dough and flatten out, rolling into a rectangle on floured surface.  Roll the dough out and tuck under and pinch ends, place in greased baking pans.
  • rub some butter on the tops of the loaf
  • Cover loosely with plastic wrap for an additional 35-50 minutes, or until dough has doubled size
  • Preheat oven to 425
  • Place into the center of the oven.
  • Bake 25-30 minutes until loaves are golden brown
  • when finished, brush some melted butter over the bread
  • use a bread knife when slicing, to avoid reshaping the bread

Now grab the cold butter and slice a piece of bread and place the butter on your piece of hot bread and enjoy!



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