Thebreadrecipe

GRANDMA'S PERFECT HOMEMADE BREAD

Steps:

• In a stand mixer add the warm water, sugar, salt and yeast. Let the yeast proof until it bubbles for about 5 minutes. Using the dough hook start adding the flour one cup at a time until the dough combines and forms a soft dough.
• On a floured surface knead the dough until smooth and elastic and form a ball. Add the oil to the large bowl and add the dough to the bowl and cover. Let rise until it has doubled 1- 1 1/2 hours.
• Grease and flour 2 9x5 inch pans. Punch the dough to release the air. Lay the dough onto a flat surface and cut into two loaves. Roll each loaf up and place into the loaf pans. Let rise until it doubles another 1-1 1/2 hours.
• Bake in a preheated 350 degree oven for 30-35 minutes or until golden brown on the tops. Remove from the oven and let cool for 10 minutes before slicing.

HOMEMADE BREAD

Steps:

• Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called "proofing" the yeast, to make sure it is active. If it doesn't foam, the yeast is no good, and you need to start over with fresh yeast).
• Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
• Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
• Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
• First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 1/2 hours.
• Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment or wax paper, but this is optional.)
• Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
• Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.
• Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
• Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
• Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

THE BREAD (REE DRUMMOND/ PIONEER WOMAN)

Steps:

• Preheat oven to 350 degrees.
• Spread one stick of softened butter on each half of the loaf (That's one stick per half loaf. Yes, you read that right. The idea here is that every speck of the surface of the bread needs to be coated.).
• Place on a cookie sheet and bake for 10 minutes, or until butter is melted and starting to soak into the bread.
• Crank on broiler and broil bread for 3 to 5 minutes, watching the whole time. Remove when butter has started to brown and blacken. Don't under-broil it! The flavor really kicks in when the butter's color changes (The goal here is to broil the bread to the point that the butter becomes very dark brown and, in just a few areas, begins to burn. When that happens, the flavor shows up. If you don't take it to the next level, it will just be buttered, warm bread. Which is fine, and all...but it's not The Bread).
• Slice into strips and serve immediately (When I serve this, I slice it on a cutting board into relatively thin (because it's so rich) strips).

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.