I love bread. Especially the homemade variety.
When I make homemade bread, it has to be tasted as soon as it comes out of the oven. It’s mandatory. All nice and hot, with the butter melted and dripping. There’s nothing better.
Well…except my Mom’s biscuits. Nanny Betty (as she’s called by the grandkids, a good majority of the grandkids’ friends and various extended family members who are not grandkids) makes the best biscuits you-will-ever-taste. Hand down. Paula Deen has NOTHING on Nanny Betty.
But I digress. This post is about homemade bread not biscuits. Forgive me. I’ve been eating my Mom’s cooking for the past two weeks. I must have biscuits on the brain. They’re definitely on the hips.
I recently shared my new Walnut Bread Board and told you a bit about the homemade bread I’ve been making for years. Actually, it’s so easy I wonder if it even qualifies as homemade. But it’s made from scratch so it’s homemade.
Years ago, my MIL gave me a bread maker. It was nice but I really didn’t like the texture of the bread when it was baked in the machine. A friend suggested using the machine to mix and kneed the bread but then removing the dough and baking it in the oven.
And thus began my tradition of homemade bread. If you happen to have a bread machine, or you’re patient enough to mix and kneed your own dough, here’s what you’ll need:
- 1.5 C warm water
- 1 T canola oil or corn oil
- 4 C all purpose flour
- 1.5 t salt
- 1/3 C sugar
- 2 T instant dry yeast
At this point spray your hands with cooking spray. I know, it’s messy but it helps to keep the dough from sticking to your hands.
Divide dough in half to form two, slightly football-ish looking, shapes.
Allow bread to rise approximately 30 minutes. It may take a bit longer in the winter.
Bake bread at 325 degrees for 20 minutes until lightly golden brown.
Taste immediately while hot. Mandatory. Serve from a lovely bread board.
It may become a family favorite. Simple and delicious.
So what’s your weakness? Biscuits, homemade bread, muffins or all of the above?