So here’s a look at my current situation:
That’s right, a snowstorm and it’s still a comin. What’s a girl to do, cooped inside while snow and frigid wind siege outside? Bread! Fresh, homemade bread. The smell, the warmth, the comfort…you really can’t go wrong with bread.
Now, I have my own recipe for a hearty wheat bread BUT, with the storm raging outside I couldn’t go and buy the wheat flour I needed 🤷 so I had to go search for a white bread to make and I chose one with few ingredients and very little sugar.
Thats it, those are the only ingredients (water not shown). I’m going to post the recipe at the end of the post, but I want to point out that I switched out canola oil for olive oil for a healthier choice and it turned out lovely. I also mixed everything by hand because I don’t own a mixer, so if you’re like me then rest assured it turns out just fine!
This is a quick and easy recipe but there is a lot of rising time, so it’s probably best to make this on a day off (I mean, it’s not hours and hours, but still). Another quick note, I only baked mine for 32 so I would suggest not baking it for the full 35 min without checking it. Here’s the finished product! It turned out amazing. Firm outside, soft and dense on the inside. It’s a very filling bread. I froze one loaf and kept the other out for sandwiches and for dipping in stew( I made hamburger stew for tonight. I love me some stew on cold nights 🌨️❄️☃️).
P.s. a good way to freeze bread, if you’ve never done it before, is to put a piece of wax paper behind every two slices. That way you can just pull a couple out at a time without thawing the whole loaf. This is especially good if you live alone or with just one other person. I hope anyone who tries this enjoys it!
Basic White Bread:
Prep: 20 min. + rising Bake: 30 min. + cooling
2 loaves (16 slices each)Ingredients:
- 1 package active dry yeast
- 2 1/4 C warm water (110-115* F)
- 3 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons canola oil ( I used olive oil)
- 6 1/4-6 3/4 C flour
- In a large bowl, dissolve yeast in warm water. Add the sugar, 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.
- Turn onto a floured surface; knead until smooth and elastic, 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.
- Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
- 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.
- Be careful that your water isn’t too hot when proofing yeast. Learn
1 slice: 102 calories, 1g fat (0 saturated fat), 0 cholesterol, 222mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 3g protein.
Here is the link if you’d like to visit the website https://www.tasteofhome.com/recipes/basic-homemade-bread/