The Best Homemade Bread Recipe and Tutorial

Many friends have asked for this recipe, so I thought I'd try my hand at a recipe tutorial. What lacks in photo quality and know-how, I hope is made up by humor and the finished product! ENJOY!

INGREDIENTS

The Best Homemade Bread  (Print Recipe Here)

1 cup lard or vegetable oil (I prefer lard)*

2/3 cup sugar

2 TBSP salt

2 cups applesauce (opt)**

5 cups whole wheat flour or oatmeal (today I chose wheat)

6 cups very hot water

2 TBSP dry active yeast

1 5lb bag white flour (may need a bit more)

Place lard/oil, sugar, salt, applesauce and wheat flour into a very large bowl.

Heat 6 cups water until very hot, but not boiling.

Pour all the water to the bowl.

Stir until sugar is dissolved and lard is melted.

 Let rest for 5-10 min. This is very important. Reason #1: wheat flour and oatmeal absorbs liquid. If you hurry on with the recipe your bread will very likely turn out dry and crumbly. LET IT REST. 

Reason #2: depending on the temperature of your mixture, it could ruin the yeast. Rule of thumb: If you can tolerate your finger in it for a good 5 seconds, your good to go!

Add 2 TBSP dry active yeast. Found in the Walmart baking isle usually above the flour.

Stir.

Then dump about half the bag of white flour in the mixture. Yes, I DUMP. Partly because it's faster, mainly because it's more fun that way! So dump away!

Stir and keep dumping in flour until the mixture is too stiff to stir effectively.

Now on to more dumping! Pour out all remaining flour onto a clean surface.

Play in it. You know you want to! Take as long as you'd like. I'll still be here, playing in mine! 

When you're done, roll the dough onto the floured surface. Scrape out the bowl. Doesn't have to be spotless because you're going to need it again in about 10 minutes.

Start playing!....err....kneading!

Halfway there...

Done! When the dough is elastic and smooth, you're finished. Or, when your hands are basically clean and the flour is mostly incorporated, you can stop kneading. You should reach this consistency after about 8-10 minutes of kneading. Nice little workout!

Now, back to your bowl. You can either splash some oil (2-3tbps) into it, or you can spread lard in it. I use lard.

 Place your dough into the greased bowl. Flip to coat.

Let it rise in a warm place for 1hr or until doubled. I turn on the oven light & let it rise in there. 

NOTE: DO  NOT  FORGET  YOU  PUT  IT  IN  THERE. I did and 1 1/2 hrs later.... well, have a look!

No worries though! It lifted right off and I proceeded like normal.

Now get out 6 loaf pans. I use large 9x5 pans. You'll need 7 or 8 if your pans are smaller.

Grease the pans. Again, I use lard. Non-stick spray works, too.

You know I'm going to play in it!

You'll also need to grease your counter top to avoid sticking.

Now tear off a large handful of dough and spread into a rectangular shape. Eyeball the width according to your pan size.

Start rolling it up!

 

Plop it into the loaf pan. Repeat until your dough is used up.

Now get a fork and jab it all the way into the loaves. This removes any air pockets and prevents any from forming while baking. I give each loaf a good 30 jabs.

Let them rise in a warm place for about 30 minutes or until almost doubled.

SET TIMER!!! This is more for me than you! Just saying!

Preheat oven to 350 degrees F.

Place loaves into oven. They will rise a bit more during baking.

Bake for 35-40 minutes or until golden brown.

Ding!! They are done!!

Remove from oven.

Butter the top of your loaves while they are hot. This will help keep the crust soft.

Let cool 10-15 minutes then flip them out onto the counter to finish cooling. Do not let them cool in pans. They tend to get soggy and stick to the pans.

ADMIRE! I wish I could insert a scratch and sniff sticker for you here.

If you were thinking about sinking your teeth into that yummy goodness, now would be the time!!! I had a little one who wanted some, too! 

After they have cooled, I store a few loaves in containers to use right away. What we won't use in 4-5 days, I wrap in saran wrap or leftover bread bags and freeze until we need them.

"Taste and see that the Lord is good"

Psalm 34:8

*Why I use lard: I can't explain in great detail because I'm not a health food guru, but it's healthier than your standard canola/vegetable oils. Something about hydrogenated oil...you might want to do some research. I have found lard at Dollar General and Fareway. If you're opposed to lard or can't find it, opt for coconut oil or a high quality grape seed oil. Lard keeps the bread moist. It also adds a fabulous flavor. "Just like grandmas!" people have said. Probably because that's what she used!

**Why I use applesauce: Applesauce allows me to cut down on the amount of sugar used. Original recipe called for 1 cup sugar. Applesauce also helps keep the bread moist. You don't have to add it, but try it once and you'll never bake bread again without it!

~Good Luck! Let me know how it turns out!

SHARED  WITH.....

Jam Hands
Table For Seven
Creative Geekery
Sweet Bella Roos
Hopkins Homeschool
Jenni Mullinix
Serving Joyfully
Frugal Family Favorites
Pursuit of Functional Home
Mommy on Demand