Momma's Bread Recipe a Winner

Today, I made bread the same recipe I shared with you but this time I added margarine and I loved the texture way more that the bread baked without. A machine runs better when oiled right? Well hope you got that one:)  This time I let the dough rise for 2 hours instead of one, and this batch made two large braided loaves. The texture was just right, the feel not heavy but kinda middle of the road and the taste - impeccable.

So go ahead use the recipe I shared and add 3/4 cup margarine to the mix for a lighter loaf while maintaining the great home made taste no store brought bread can stand up to.

Rising Dough

Mamma's Fresh Baked Bread

When you try this recipe I would love to hear from you; thoughts, feed back welcome.

Knead it

Just to let you know this recipe I am about to share makes a heavier solid loaf. There is no hollow sound on the tap, and when you slice into it, there is no chance you will see glimpses of what's on the other side; no matter how thin you slice it. Makes me want to sing; solid, solid as a rock, but not literally.

If you want a lighter loaf the you would have to add margarine to the mix. sorry, I did not remember to take pictures of my loaves, but with a decent imagination you can visualize the stages; from the prep process, to the kneading, to the rising, rolling out to either braid (intertwining three strands of dough) or shape into rectangle shapes, and gently places in their pans. Cover for 15 minutes to set, then it's baking time and 45 minutes later, the bread is ready, the smell that comes from the steam as you cut a thick slice and lather with butter makes your mouth water. There you go, you got the picture; now on to the recipe.
Now, this is bread making simplified.
This recipe makes 3 loaves.

Bread

You will need:
2 tbsp. or 2 packages  Instant or Active dry Yeast (whatever your preference)
1 tsp. salt
2 tbsp. sugar
1 1/2 cup warm water
4 cups white flour
2 cups whole wheat flour
3 tbsp vegetable oil

Putting it together:

1. If you are using the "active dry yeast" dissolve it in 1/2 cup warm water with sugar and let sit for 10 mins. If instant yeast is used then add it to the flour mixture directly.
2. In a large bowl add all the dry ingredients, then drizzle oil, mix well and add warm water to form a soft dough. Add additional water to use up the flour.
3. Knead until a firm smooth dough is formed; knead for about 8-10 mins. 
4. Oil the bowl, place dough, flip to coat the other side, cover and let rise for 2 hours.
5. Oil baking pans.
6. Deflate the dough and turn unto a light floured board, form into desired shape,cover and let rise for 15 mins.and preheat oven to 350 degrees.
7. Bake for 30-45 mins until the top is golden brown, use a skewer stick to check for to see if bread is fully baked.
8. Remove from pans; tun unto a cooling rack.

This bread can be kept frozen for up to 2 months if properly packaged.

you can opt to use all white flour or 50/50 or 60/40 etc
.

Enjoy, and  your feed back, questions or suggestions are appreciated.

It's not that Complicated

I've been unable to post every week as promised, it wasn't on purpose or neglect in anyway; I have still been diligent in taking pictures of food cooked, and continue to be creative in the kitchen. 


Today, it''s about bread making and like the title says "it's not that complicated" is a truth and no, I am not talking about bread making with a bread machine. I don't know if you can relate, but kneading bread in some ways is therapeutic; fine you LOL, but that has been my experience.


Bread making for me started by observation;every Saturday morning my mom or dad would pull out the largest basin (bowl) and without measuring any ingredients, they would proceed to add flour, salt, margarine, sugar and yeast mixture into the basin, and mix together.  Then the fun part would begin; me the water pouter would have the pleasure of making a well in the centre of the flour mixture, and pour water into the hole. My parent would then begin the pulling together of wet and dry to form a massive dough; all sticky and pasty and my job was to add water or more flour as told.


The final outcome would be a well formed, smooth, elastic soft but firm dough. A clean towel would cover the dough and timer set for two hours. I would make frequent trips to the kitchen to see this big blob of dough rise rapidly, which fascinated me. 
OK, time to oil the pans - yeah, the second fun part is here. I loved watching the dough spread out on the table like the slow crawl of lava flowing from a volcano. With rapid motion from years of experience the dough would be sliced with a sharp knife into even pieces, rolled out on the table and with three 12" lengths they're braided; yes, like plaiting hair:)


By now you must know I am a lover of anything, or just about anything made with flour. Aside from kneading and eating fresh bread, the smell while it is being baked is one smell that never grows old on you. You know that bottle of perfume you save for special occasions and used sparingly? Well take it from me, the smell of bread is oh so ah, good. The finished product is simply beautiful; the tearing of warm bread with steam rising and butter spattered on quickly melts before it disappears into my mouth. 


Well, still to this day my mom continues to bake her own bread, and over the past 3 months we've decided to follow suit. Why? for health reason it's about preservatives and the other is cost.
Next post I will share the ease in baking bread from scratch; and you can give your bread machine a break.