Ah, homemade white bread—there’s nothing quite like it. It’s the kind of bread that fills the whole house with that warm, yeasty smell, like a big, cozy hug wrapped around you. The crust is just the right amount of golden, with a bit of a crackle when you slice into it, and the inside? Oh, darling, it’s soft and pillowy, perfect for butter, jam, or just sneaking a piece right off the loaf when no one’s looking.
Grandpa always said my bread could calm a stormy sea, and I’d like to believe him. You see, bread isn’t just food—it’s love in loaf form. It’s the kind of thing you make on a quiet Sunday, when you’ve got a little time and a whole lot of heart. And if it doesn’t come out just right the first time, that’s okay. Like I always said, the first pancake’s for the dog anyway, so why not the first loaf?
Now, let’s roll up our sleeves and get a little flour on our noses—because if you’re not making a mess, you’re not doing it right!
Ingredients:
- 2 cups warm water (about 110°F, like a warm bath, not boiling)
- 2/3 cup sugar (yes, dear, that much)
- 1 1/2 tablespoons active dry yeast (the magical ingredient)
- 1 1/2 teaspoons salt (just a pinch more than a pinch)
- 1/4 cup vegetable oil (the kind you don’t mind getting on your hands)
- 6 cups bread flour (give or take, but let’s not get wild)
Instructions:
- Yeast Party:
- In a large mixing bowl, dissolve the sugar in warm water. The water should feel like a cozy bath, not a sauna.
- Sprinkle the yeast over the water and let it sit for about 10 minutes, or until it looks foamy. It’s like inviting the yeast to a little bubble bath party.
- Mixing It Up:
- Stir in the salt and oil into the yeast mixture. Think of it as giving the yeast a little snack before the hard work begins.
- Start adding the flour, one cup at a time. Grandma always said, “Don’t dump it all at once, darling. We’re making bread, not a flour bomb!”
- Kneading Time:
- Once the dough starts to come together, turn it out onto a floured surface. Now, roll up those sleeves, darling, and get ready to knead. Knead the dough for about 8-10 minutes, or until it’s smooth and elastic. It’s like giving the dough a nice massage.
- First Rise:
- Place the dough in a well-oiled bowl, turning it over to coat it in oil. Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size. Grandma always found a sunny spot, saying, “Let the dough sunbathe a bit.”
- Shaping Up:
- Punch down the dough. Yes, you heard right. Give it a good punch to release the air. It’s oddly satisfying!
- Divide the dough in half and shape each half into a loaf. Place the loaves in two greased 9×5 inch loaf pans.
- Second Rise:
- Cover the pans with a damp cloth and let them rise for another 30 minutes, or until the dough has risen about 1 inch above the pans. Patience, my dear, good things come to those who wait.
- Bake Away:
- Preheat your oven to 350°F (175°C). Bake the bread for about 30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped. Grandma always said, “If it sings back, it’s done!”
- Cool Down:
- Remove the bread from the oven and let it cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely. Try to resist tearing into it immediately.
- Enjoy:
- Slice it up, slather on some butter, and enjoy. Nothing beats the smell and taste of fresh homemade bread. Grandma always said, “A warm slice of bread is like a hug for your tummy.”
Anecdote: Grandma always had a story for everything. She’d say, “One time, I got so distracted by your grandpa’s jokes, I forgot the bread in the oven. It turned into a brick! So, keep an eye on the time, darling, and don’t let anyone distract you too much, not even for a good laugh.”
Happy baking, from Grandma’s kitchen to yours!