Homemade bread | cheap, delicious, and less than 20 minutes of active time!
Homemade bread | cheap, delicious, and less than 20 minutes of active time!
by MediocrePay6952
1 Comment
MediocrePay6952
Love fresh bread, can’t justify $8 a loaf all the time from my favorite local bakery!
This is from a 1914 budget cookbook recipe, but stands the test of time. We use this recipe weekly – original recipe, my notes in *italics*. Details on the cookbook here: [endtimeskitchen.com/blog/white-yeast-bread](https://endtimeskitchen.com/blog/white-yeast-bread) It has some fun recipes.
Ingredients
* 3 cups flour * 1/2 tablespoon salt * 1 cup hot water * 1/2 teaspoon stirred into 1/8 cup of lukewarm water * 1/2 tablespoon sugar * 1/2 tablespoon butter or lard
Directions for white yeast bread
1. Put lard, sugar and salt in large pan or bowl and add the hot water. When lukewarm add the dissolved yeast and about 2 cups of flour. *(Make sure the water is warm but not hot to the touch or it’ll kill the yeast.)* 2. Stir until smooth, add the remaining flour and mix well. Turn the dough on to a board and knead until it is smooth and elastic. *(Knead for 5-7 minutes or until you get bored. It should be tacky but not sticky.)* 3. Place in a well-greased pan, greasing the top of the dough and cover with clean cloth. Place where it will keep at a warm, even temperature. When the dough has raised to double its size, which will be in about 1 1/2 hours, knead it again *(gently, just to release the bubbles)*, form into loaves, grease the outside of the loaves and place them in a baking pan. 4. *NB: I don’t have baking pans to make standard loaves so I just formed the dough into a ball and cooked in an open dutch oven to approximate the process. Either works!* 5. Let the dough rise until it is again double its size which it should do in about one hour, and bake for one hour in a moderately hot oven. *(We recommend baking at 375F for 35-45 minutes or until golden brown on top. We also scored ours on top before baking to help it puff, though the recipe doesn’t say to do so.)* 6. When the loaves are done place them sidewise on a rack or table, so that the air will circulate freely around them. If a soft crust is desired, cover the bread while cooling. When perfectly cold, place in a jar or tin box.
1 Comment
Love fresh bread, can’t justify $8 a loaf all the time from my favorite local bakery!
This is from a 1914 budget cookbook recipe, but stands the test of time. We use this recipe weekly – original recipe, my notes in *italics*. Details on the cookbook here: [endtimeskitchen.com/blog/white-yeast-bread](https://endtimeskitchen.com/blog/white-yeast-bread) It has some fun recipes.
Ingredients
* 3 cups flour
* 1/2 tablespoon salt
* 1 cup hot water
* 1/2 teaspoon stirred into 1/8 cup of lukewarm water
* 1/2 tablespoon sugar
* 1/2 tablespoon butter or lard
Directions for white yeast bread
1. Put lard, sugar and salt in large pan or bowl and add the hot water. When lukewarm add the dissolved yeast and about 2 cups of flour. *(Make sure the water is warm but not hot to the touch or it’ll kill the yeast.)*
2. Stir until smooth, add the remaining flour and mix well. Turn the dough on to a board and knead until it is smooth and elastic. *(Knead for 5-7 minutes or until you get bored. It should be tacky but not sticky.)*
3. Place in a well-greased pan, greasing the top of the dough and cover with clean cloth. Place where it will keep at a warm, even temperature. When the dough has raised to double its size, which will be in about 1 1/2 hours, knead it again *(gently, just to release the bubbles)*, form into loaves, grease the outside of the loaves and place them in a baking pan.
4. *NB: I don’t have baking pans to make standard loaves so I just formed the dough into a ball and cooked in an open dutch oven to approximate the process. Either works!*
5. Let the dough rise until it is again double its size which it should do in about one hour, and bake for one hour in a moderately hot oven. *(We recommend baking at 375F for 35-45 minutes or until golden brown on top. We also scored ours on top before baking to help it puff, though the recipe doesn’t say to do so.)*
6. When the loaves are done place them sidewise on a rack or table, so that the air will circulate freely around them. If a soft crust is desired, cover the bread while cooling. When perfectly cold, place in a jar or tin box.