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Homemade Bread--Easy as Pie!

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There’s nothing more tempting than the aroma of hot, fresh homemade bread, straight from the oven! Spread it with butter, jam, jelly or whatever takes your fancy, and you’ll be coming back for more—so will everyone else—make plenty!

Nearly 12,000 years ago, in Neolithic times, coarsely crushed grain mixed with water was laid on heated stones, and baked in hot ashes—the birth of flat breads; still part of everyday fare in Africa, Asia and the Middle East. Discovery of naturally fermenting wheat dough’s by the Egyptians, produced a light, airy loaf similar to those of today. Egyptians are credited with developing the first baking ovens.

The following recipe has been a favorite of my family since my 26 year-old son, was a toddler. I’ve sold bread to earn extra cash when times were hard—this recipe in particular, was a hot seller!

If you’ve never made bread before—please try this recipe; it’s virtually foolproof. My ten year-old daughter made this bread recipe for the first time; it was absolutely delicious! So don’t be put off –if a child can make it; so can you!

You will need:

UTENSILS

1 large mixing bowl,
1 large spoon,
1 tablespoon measure,
1 large mug or glass for proving the yeast,
Greased baking pans,

INGREDIENTS

5-lb bag of all purpose or bread flour,
1 tablespoon salt,
1 tablespoon granulated sugar,
1-tablespoon shortening; lard or bacon grease,
1 cup of cold milk,
3 cups of boiling water,
1 package of dry yeast,

METHOD

In a large mug or glass, pour about four fluid ounces of almost hot water—not too hot; it will kill the yeast. Add a small pinch of sugar and the package of yeast; stir and set aside to “work.”

In a large mixing bowl place the salt, sugar and shortening. Add three cups of boiling water and stir until dissolved. Add the milk; stir.

Check the yeast; it should be bubbly and almost to the top of the glass. Add to the milk mixture in the large mixing bowl and stir well to distribute the yeast evenly.

Add flour a cup at a time, and stir well after each addition. When dough becomes too difficult to stir with the spoon, start balling it up with your hands. Add enough flour to keep your hands from sticking to the dough—don’t over flour—it will make the bread hard! Keep the dough the consistency of a marshmallow. You won’t need to use the whole bag of flour!

Then I knead this dough within the bowl (it will still come out perfectly!). Knead the dough until it is smooth and soft—about seven minutes. The sides of the bowl should be clean. You will know the dough is ready for the first raising, when you can poke your finger into it, and the hole begins to spring back at you.

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