Feeling Accomplished: Bread Making Success!

Three Loaves of Bread

On my to do list this weekend was a rather tentative "Bake bread?"

I first tried making bread from scratch several years ago and I think I added too hot water and killed the yeast!  The dough never rose and I ended up with a brick.  I tried another time, after that, and again, I baked a very dense loaf that was not how bread was supposed to be.  After that, I sort of gave up baking yeast bread from scratch.

But I have been longing to bake my own bread from scratch.  A proper loaf of hand-kneaded yeast bread.  

And today, I did just that!  I used the recipe for White Bread from my old Better Homes and Gardens New Cook Book (they all say "New Cook Book", but this copy is an older edition; I don't have the page with the publication year information, but I've had this book since the early 1980s).  I followed the   "Conventional Method" where the yeast is "proofed" first; my previous efforts had been using the "Easy-Mix White Bread" recipe where the yeast was added to the flour, directly.  The newer BH&G cook book (copyright 2006; 14th edition) I have only gives the recipe where the yeast is added directly to the flour, and it's simply called "White Bread".  I had bought the newer cookbook to replace the older edition, but I am glad I kept the older copy, too, although the step-by-step photographs in the newer book were very helpful.

Recipe directions, in brief:  1 package of yeast softened in 1/4 cup of warm water.  2 cups of milk, 2 tablespoons of sugar, 2 teaspoons salt (I reduced it to 1 1/2 tsp), and 1 tablespoon of butter heated till warm and mixed with 2 cups of flour.  I used all purpose flour since that is what the recipe listed and that is what I had on hand.   The recipe called for 5 3/4 to 6 1/4 cups of flour, total.  Add the yeast mixture to the milk and flour mixture and beat well.  Add as much flour as can be mixed with a spoon.  Then, turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.  I needed a little more than 6 1/4 cups, as my dough seemed rather sticky; I think I used about 7 cups.

I admit to feeling a little nervous about kneading the dough by hand, as I was not sure if I'd be able to knead it sufficiently.  I do have a mixer with a dough hook that I could have used, but I wanted to try it by hand (less things to pull out of cabinets, set up, wash, etc.)  Knead for 6-8 minutes, said the recipe; I think I kneaded for a bit longer.  Shape into a ball and place in a lightly greased bowl, cover and keep in a warm place to rise until doubled (1 1/4 hours; mine was doubled in less than 1 hour).  

Punch down, turn out onto a lightly floured surface, divide dough in half, shape into two balls.  Let rest for 10 minutes, covered.  Grease two 8x4x2 inch loaf pans, shape each ball of dough into a loaf.  My loaf pans are slightly bigger (8 1/2 x 4 1/2 x 2 1/2), and I had enough dough for another, slightly smaller loaf pan, as well.  Place in pans, brush with some melted butter, cover and allow to rise until nearly doubled (45-60 minutes).  Bake in a 375F oven for about 45 minutes or till the bread tests done (sounds hollow when tapped).

My bread was done in 45 minutes.  I let it cool a bit and then, sliced the smaller loaf to see how it looked.  I think it turned out well:

Sliced Freshly Baked Bread

I had the bread, spread with a little butter, while still warm!  It was good.  I froze one loaf to keep for daughter to try, when she comes home, next week.  I might freeze the 2nd larger loaf, too. 

I feel very accomplished and proud of myself for finally being able to make bread from scratch!  LOL.

In addition, I did another load of laundry, mended daughter's knit top, continued to repair her quilt top, washed dishes, and did a little paperwork.  Still need to wash all the baking pans and mop the kitchen.


Today, I am grateful for:


- Successfully baking bread! 


How was your Sunday?  Did you have a good day?